If you’re trying to find breakfast meats that are lower in fat and sodium than regular bacon or pork sausage, Canadian bacon is a good choice.
Making your own Canadian bacon takes a little time, but it saves lots of money! The meat, although quite lean, is particularly juicy because of the brining process. You can slice and portion the meat into servings, then freeze it for later use as a breakfast meat, as part of a lunchtime salad or soup, to add to casseroles, or to serve as the main-course meat for dinner. Poultry seasoning typically contains ground rosemary, thyme, sage, black pepper, and nutmeg, the perfect spices for pork, chicken, and fish. Adding the Apple Cider Glaze or the Hot Pepper Glaze adds another dimension of flavor to the dish.
Ingredients
- 1 cup kosher salt
- 1 cup agave syrup or maple-flavored agave syrup
- 1 gallon warm water
- ¼ cup whole cloves
- 3 cinnamon sticks, or 3 tablespoons ground cinnamon
- 3 tablespoons plus 2 teaspoons poultry seasoning
- 1 large pork loin (5 pounds), trimmed of all fat
- 2 tablespoons olive oil
- 2 cups cornmeal
- ¼ cup water Apple Cider Glaze or Hot Pepper Glaze, optional
- Mix the salt and syrup in the warm water in a large bowl until the syrup dissolves. Add the cloves, cinnamon, and 3 tablespoons of the poultry seasoning and stir to combine. Pour the mixture into a large resealable bag. Place the bag in a baking pan and add the pork loin to the bag. Press out any air from the bag to make sure the meat is submerged. Place in the refrigerator for 24 to 72 hours, turning the bag once or twice each day.
- Preheat the oven to 325°F. Remove the meat from the bag and discard the brining liquid. Rinse the meat with cold water to remove any excess salt. Pat the meat dry with paper towels, then rub it with the olive oil. Mix together the remaining 2 teaspoons of poultry seasoning and the cornmeal. Roll the meat in the cornmeal mixture to give it a crust. Place the meat on a rack in a baking pan. Pour the water into the pan to prevent the meat from drying out.
- Bake for about 30 minutes, or until an instant-read thermometer inserted in the center of the pork registers 145°F. Remove the meat from the oven. Cool for 30 minutes. Cut into ¼-inch-thick slices. Before serving, brush both sides of each slice with one of the glazes.
- Or, divide the meat into serving portions, wrap it in plastic wrap and a layer of aluminum foil, place it in a resealable plastic bag, and store it in the refrigerator. The slices also can be brushed with the glaze, divided into serving portions, wrapped in plastic, placed in a plastic freezer bag, and frozen for up to 6 months. Thaw in the refrigerator. Reheat the bacon on high in the microwave for 1 to 2 minutes, or over medium-high heat for 1 to 2 minutes on each side in a nonstick skillet.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 209 kcal Calories from Fat: 63 kcal |
|
% Daily Value*
|
| Total Fat 7 g 20% |
Saturated Fat 2 g 10% |
Trans Fat 0.0 g |
Cholesterol 66 mg 22% |
Sodium 367 mg 6% |
carbohydrates 13 g 10% |
Dietary Fiber 1 g 3% |
Sugars 2 g 2% |
Protein 22 g 44% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |