How to Make Canadian Back Bacon
Canadian back bacon is a beloved breakfast staple in Canada, known for its rich flavor and tender texture. Made from pork belly, this savory cured and smoked meat is a delightful addition to any morning meal. Whether you’re a seasoned cook or a beginner in the kitchen, learning how to make Canadian back bacon is a rewarding endeavor. In this article, we will guide you through the process of creating this delicious dish, from selecting the right ingredients to the final step of smoking the bacon.
Ingredients
To make Canadian back bacon, you will need the following ingredients:
– 1 pound (450 grams) of pork belly, with the skin on
– 1 teaspoon of brown sugar
– 1 teaspoon of salt
– 1/2 teaspoon of black pepper
– 1/2 teaspoon of mustard powder
– 1/2 teaspoon of garlic powder
– 1/2 teaspoon of onion powder
– 1/4 teaspoon of celery seed
– 1/4 teaspoon of ground cinnamon
– 1/4 teaspoon of ground cloves
– 1/4 teaspoon of ground allspice
– 1/4 teaspoon of ground ginger
– 1/4 teaspoon of ground coriander
– 1/4 teaspoon of liquid smoke (optional, for added smokiness)
Preparation
1. Begin by preparing the pork belly. If the skin is not already scored, use a sharp knife to make shallow cuts across the skin, being careful not to cut too deep and damage the meat underneath.
2. In a small bowl, mix together the brown sugar, salt, pepper, mustard powder, garlic powder, onion powder, celery seed, cinnamon, cloves, allspice, ginger, and coriander. This will create your spice rub.
3. Rub the spice mixture evenly over the pork belly, ensuring that the entire surface is covered. You can also add the liquid smoke for extra smokiness, if desired.
4. Cover the pork belly with plastic wrap and refrigerate for at least 24 hours, or up to 48 hours, to allow the flavors to meld together.
Smoking the Bacon
1. Preheat your smoker to 200°F (93°C). If you don’t have a smoker, you can use a charcoal grill with a lid.
2. Place the pork belly in the smoker, skin side up. If using a grill, place the pork belly on the grill grate.
3. Smoke the bacon for about 1 hour, or until the internal temperature reaches 150°F (65°C). The skin should be golden brown and crispy.
4. Once the bacon is done smoking, remove it from the smoker and let it rest for a few minutes before slicing.
Serving Suggestions
Canadian back bacon is best enjoyed when it’s crispy and warm. Serve it alongside pancakes, eggs, or hash browns for a classic Canadian breakfast. You can also add it to sandwiches, burgers, or salads for a delicious twist on your favorite recipes.
In conclusion, making Canadian back bacon is a simple and enjoyable process that yields a flavorful and tender meat. With a little patience and attention to detail, you can create this mouthwatering breakfast staple in your own kitchen. Happy cooking!
