Are you tired of store-bought Canadian bacon that lacks flavor and texture?
Why not try making your own at home with Morton Tender Quick?
This curing mix, combined with granulated sugar, results in a slightly sweet and meaty breakfast meat that is perfect for everything from eggs Benedict to BLTs.
Making Canadian bacon may seem daunting, but with the right ingredients and a little patience, you can create a delicious and unique breakfast meat that will impress your family and friends.
In this article, we’ll guide you through the process of making Canadian bacon with Morton Tender Quick, so you can enjoy a homemade breakfast staple that’s sure to become a favorite.
How To Make Canadian Bacon With Morton Tender Quick?
Step 1: Gather Your Ingredients
To make Canadian bacon with Morton Tender Quick, you’ll need a boneless pork loin, Morton Tender Quick mix, granulated sugar, garlic powder, and onion powder.
Step 2: Prepare the Pork Loin
Trim the fat from the pork loin and cut it into three or four 8-10 inch pieces.
Step 3: Make the Curing Brine
In a non-reactive brining vessel, such as a food-grade pail or small cooler, mix water, salt or Morton Tender Quick (at 3% of project weight), sugar (light or dark brown recommended at 2% of project weight), and .05 oz ‘pink salt’ per pound of project weight (use only in conjunction with straight salt. Omit if using Tender Quick!).
Project weight is the total of trimmed meat weight in pounds plus the amount of water necessary to cover, calculated at 8.3 lb/gallon. If you’re unsure how to calculate salt/sugar/cure amounts for your particular project, read the intro to the Formula for Success and follow the in-depth instructions there.
Cover the meat completely with the curing brine and refrigerate for 3-5 days, turning and massaging daily.
Step 4: Remove From Cure
After 3-5 days, remove the pork loin from the curing brine and soak it in cool water for 30 minutes. Pat it dry and refrigerate it uncovered to dry slightly before cooking.
Step 5: Cook the Canadian Bacon
Cut the pork loin into 1/8 inch thick slices. Preheat a skillet and brush it with oil. Fry the Canadian bacon over low heat, turning to brown evenly for about 8-10 minutes.
Step 6: Enjoy Your Homemade Canadian Bacon
Your homemade Canadian bacon is now ready to be enjoyed! Serve it with your favorite breakfast dishes or use it as a delicious addition to sandwiches.
Gathering The Ingredients And Equipment
Before you start making your own Canadian bacon with Morton Tender Quick, you’ll need to gather the necessary ingredients and equipment. Here’s what you’ll need:
Ingredients:
– Boneless pork loin
– Morton Tender Quick mix
– Granulated sugar
– Garlic powder
– Onion powder
Equipment:
– Non-reactive brining vessel (such as a food-grade pail or small cooler)
– Plastic bag (food-grade)
– Skillet
– Oil
Make sure to have everything on hand before starting the process. It’s important to note that project weight is crucial when calculating the amount of salt, sugar, and curing brine needed. If you’re unsure how to calculate these amounts for your specific project, refer to the Formula for Success and follow the in-depth instructions there.
Once you have all the necessary ingredients and equipment, you’re ready to start making your own delicious Canadian bacon with Morton Tender Quick!
Preparing The Pork Loin
Preparing the pork loin is an important step in making Canadian bacon with Morton Tender Quick. First, trim the fat from the pork loin and cut it into three or four 8-10 inch pieces. This will help the curing brine penetrate the meat evenly.
Next, make the curing brine by mixing water, Morton Tender Quick mix, granulated sugar, garlic powder, and onion powder in a non-reactive brining vessel. The amount of Morton Tender Quick mix should be 3% of the project weight, which is the total of trimmed meat weight in pounds plus the amount of water necessary to cover, calculated at 8.3 lb/gallon. The amount of sugar should be 2% of the project weight. If you’re unsure how to calculate salt/sugar/cure amounts for your particular project, read the intro to the Formula for Success and follow the in-depth instructions there.
Cover the pork loin completely with the curing brine and refrigerate for 3-5 days, turning and massaging daily. This will help to evenly distribute the flavors and ensure that the meat is fully cured.
After 3-5 days, remove the pork loin from the curing brine and soak it in cool water for 30 minutes. This will help to remove any excess saltiness from the meat. Pat it dry and refrigerate it uncovered to dry slightly before cooking.
When you’re ready to cook the Canadian bacon, cut the pork loin into 1/8 inch thick slices. Preheat a skillet and brush it with oil. Fry the Canadian bacon over low heat, turning to brown evenly for about 8-10 minutes.
With these steps, you can prepare a delicious homemade Canadian bacon using Morton Tender Quick and a boneless pork loin. Enjoy your creation with your favorite breakfast dishes or use it as a tasty addition to sandwiches.
Mixing The Cure
Mixing the cure for Canadian bacon with Morton Tender Quick is a crucial step in the process. To make the curing mixture, combine Morton Tender Quick mix, granulated sugar, garlic powder, and onion powder in a bowl. Mix the ingredients thoroughly until they are well combined.
Next, take the pork loin that has been trimmed of fat and cut it into three or four 8-10 inch pieces. Rub the curing mixture onto each piece of pork loin, making sure to coat it evenly. Place the pork in a food-grade plastic bag and tie the open end. Refrigerate the bag and allow it to cure for 3-5 days.
During this time, the curing mixture will penetrate the pork loin and transform it into Canadian bacon. Once the curing process is complete, remove the pork from the cure and soak it in cool water for 30 minutes. This will help to remove any excess salt from the meat.
After soaking, pat the pork dry and refrigerate it uncovered to dry slightly before cooking. Once dry, cut the pork into 1/8 inch thick slices and preheat a skillet with oil over low heat. Fry the Canadian bacon slices for about 8-10 minutes, turning them once to brown both sides.
With these steps, you can easily mix the cure for Canadian bacon using Morton Tender Quick and enjoy a delicious homemade breakfast meat.
Applying The Cure To The Pork Loin
To apply the curing mixture to the pork loin, first, mix Morton Tender Quick mix and granulated sugar. Then, rub this mixture thoroughly into the pork loin, making sure to cover all sides evenly.
Next, place the pork loin in a “food-grade” plastic bag and tie the open end. Refrigerate the bag and allow the pork loin to cure for 3-5 days, turning and massaging it daily to ensure even curing.
After the curing process is complete, remove the pork loin from the curing brine and soak it in cool water for 30 minutes. This will help to remove any excess salt from the meat. Pat it dry and refrigerate it uncovered to dry slightly before cooking.
Once the pork loin has dried slightly, cut it into thin slices, about 1/8 inch thick. Preheat a skillet and brush it with oil. Fry the Canadian bacon over low heat, turning to brown evenly for about 8-10 minutes.
With these simple steps, you can enjoy delicious homemade Canadian bacon that is perfect for breakfast or as a tasty addition to your favorite sandwiches.
Curing The Meat
Curing the meat is an essential step in making Canadian bacon with Morton Tender Quick. The curing process helps to preserve the meat and gives it its distinct flavor.
To start, mix Morton Tender Quick and granulated sugar together. Rub the mixture into the pork loin, making sure to cover it completely. Place the loin in a “food grade” plastic bag and tie the open end. Refrigerate and allow to cure for 3-5 days, turning and massaging daily.
After the curing period, remove the pork loin from the curing brine and soak it in cool water for 30 minutes. This step helps to remove any excess salt from the meat. Pat it dry and refrigerate it uncovered to dry slightly before cooking.
It’s important to note that curing times may vary depending on the thickness of the meat and the amount of bone and fat present. Thicker cuts of meat may require a longer curing time. Additionally, experimenting with different spices can help you find your preferred curing style, but be sure not to exceed the curing levels in the recipe.
Remember that cured meat is still raw meat, so always remember to cook your Canadian bacon before consuming it. If you plan on giving your homemade Canadian bacon as a gift, remind the recipient to cook it before eating as well.
Smoking The Canadian Bacon
If you want to add a smoky flavor to your Canadian bacon, you can smoke it using applewood chips. To do so, preheat your smoker or grill to 225°F (107°C), adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place the pork in and cook until an instant-read thermometer registers 140°F (60°C) when inserted into the thickest part of the pork loin, about 2 to 3 hours.
It’s important to note that the internal temperature of the pork loin should be closely monitored during smoking. The higher you take the internal temperature, the less moisture will remain in the meat. If you prefer a more moist texture, aim for an internal temperature of 140°F (60°C). Make sure that your probe is in the thickest part of the meat and if there is a drop in temperature, leave the probe at that spot and continue to cook until the desired internal temperature is reached.
Once the Canadian bacon is smoked, remove it from the smoker or grill and let it cool enough to be handled by hand. Wrap each piece tightly in plastic wrap and refrigerate for at least two days before slicing into 1/8 inch thick slices and serving. If serving with crackers, you may need to quarter each slice.
Smoking your Canadian bacon with applewood chips adds a delicious smoky flavor that perfectly complements the sweetness of the curing brine. You’ll enjoy a homemade Canadian bacon that’s flavorful and moist, just like the kind you’d find at your favorite breakfast spot!
