Comments on: More Canadian-Style Bacon http://www.food-fire.com/index.php/2009/02/03/more-canadian-style-bacon/ The carnivorous ramblings of a gluten-free grillmeister Tue, 07 Feb 2012 22:33:26 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Making your own back bacon « Later On http://www.food-fire.com/index.php/2009/02/03/more-canadian-style-bacon/#comment-11 Making your own back bacon « Later On Wed, 04 Feb 2009 17:24:01 +0000 http://ramblekatz.com/Blog/?p=357#comment-11 [...] is called "bacon"), and back bacon (called Canadian bacon in the US). Food & Fire has a great recipe for making back bacon. I suppose some would call it "DIY [...] [...] is called "bacon"), and back bacon (called Canadian bacon in the US). Food & Fire has a great recipe for making back bacon. I suppose some would call it "DIY [...]

]]> By: admin http://www.food-fire.com/index.php/2009/02/03/more-canadian-style-bacon/#comment-10 admin Wed, 04 Feb 2009 17:10:43 +0000 http://ramblekatz.com/Blog/?p=357#comment-10 Yes, the Morton's Sugar Cure and white sugar are the only per pound ingredients. For food safety reasons you want to keep that ratio constant. So for the 9 pound loin I had I used 9 tablespoons of Morton's and 9 teaspoons of white sugar. The amount of brown sugar. maple syrup and the pepper is based on about 8-10 pounds of loin, but you can add more or less to taste. Other nice additions include paprika, cloves, or cayenne pepper. It's cured and smoked, so it will last for a good while in the fridge. But it freezes so well that I just sliced all of ours up the next day and sealed it in snack or meal sized portions in pint FoodSaver bags and froze it. Yes, the Morton’s Sugar Cure and white sugar are the only per pound ingredients. For food safety reasons you want to keep that ratio constant. So for the 9 pound loin I had I used 9 tablespoons of Morton’s and 9 teaspoons of white sugar.

The amount of brown sugar. maple syrup and the pepper is based on about 8-10 pounds of loin, but you can add more or less to taste. Other nice additions include paprika, cloves, or cayenne pepper.

It’s cured and smoked, so it will last for a good while in the fridge. But it freezes so well that I just sliced all of ours up the next day and sealed it in snack or meal sized portions in pint FoodSaver bags and froze it.

]]> By: swibirun http://www.food-fire.com/index.php/2009/02/03/more-canadian-style-bacon/#comment-9 swibirun Wed, 04 Feb 2009 16:11:59 +0000 http://ramblekatz.com/Blog/?p=357#comment-9 I am completely, absolutely going to make this! Quick question, is the white sugar the only "per pound" ingredient or are all of them supposed to be adjusted per pound of loin? Also, how long does it keep? Do you slice, vac seal, and freeze some of it? I am completely, absolutely going to make this! Quick question, is the white sugar the only “per pound” ingredient or are all of them supposed to be adjusted per pound of loin?

Also, how long does it keep? Do you slice, vac seal, and freeze some of it?

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