SMOKEY CANADIAN BACON
SMOKEY CANADIAN BACON
1 pound of Canadian bacon (back Bacon)– (500grams)
2 tablespoons of Canola Oil– (30ml)
3 tablespoons of ground allspice- (45ml)
3 tablespoons of brown sugar- (45ml)
2 tablespoons of coarse or kosher salt- (30ml)
1 tablespoon of dried chilli flakes - (15ml)
1 tablespoon of ground cinnamon- (15ml)
1 tablespoon of fresh ground black pepper - (15ml)
1 cup of Apple wood chips, soaked and ready for smoking
2 cups of dry Apple wood chips ready for smoking
Rub the Canadian back bacon with the canola oil.
Combine all the other ingredients in a bowl and mix them together well. Sprinkle the rub over the bacon ensure that it is evenly coated. Wrap the meat in plastic and place in the fridge for 3 hours.
Remove the meat and let it sit at room temperature for 30 minutes.
Prepare the grill for smoking to a temperature of 200 to 220 ºF (100ºC to 110ºC). Squeeze the soaking chips dry and combine with the dry chips. Place the chip mixture into a double layer of foil. Close the foil around the chips to make a small package. Poke holes in the foil package on both sides and place directly on top of the coals or gas flame. It will take approximately 15 minutes for the chips to begin smoking.
Once the chips begin to smoke, place the bacon on the smoker and close the lid. Leave to cook slowly for 75 to 90 minutes. Flip the bacon once halfway through the cooking process.
Let the meat sit at room temperature for 20 minutes under some foil before slicing and serving.
Yields: 8 servings
1 pound of Canadian bacon (back Bacon)– (500grams)
2 tablespoons of Canola Oil– (30ml)
3 tablespoons of ground allspice- (45ml)
3 tablespoons of brown sugar- (45ml)
2 tablespoons of coarse or kosher salt- (30ml)
1 tablespoon of dried chilli flakes - (15ml)
1 tablespoon of ground cinnamon- (15ml)
1 tablespoon of fresh ground black pepper - (15ml)
1 cup of Apple wood chips, soaked and ready for smoking
2 cups of dry Apple wood chips ready for smoking
Rub the Canadian back bacon with the canola oil.
Combine all the other ingredients in a bowl and mix them together well. Sprinkle the rub over the bacon ensure that it is evenly coated. Wrap the meat in plastic and place in the fridge for 3 hours.
Remove the meat and let it sit at room temperature for 30 minutes.
Prepare the grill for smoking to a temperature of 200 to 220 ºF (100ºC to 110ºC). Squeeze the soaking chips dry and combine with the dry chips. Place the chip mixture into a double layer of foil. Close the foil around the chips to make a small package. Poke holes in the foil package on both sides and place directly on top of the coals or gas flame. It will take approximately 15 minutes for the chips to begin smoking.
Once the chips begin to smoke, place the bacon on the smoker and close the lid. Leave to cook slowly for 75 to 90 minutes. Flip the bacon once halfway through the cooking process.
Let the meat sit at room temperature for 20 minutes under some foil before slicing and serving.
Yields: 8 servings
Comments