Rooster’s Canadian Tuxedo Sandwich - House cured Canadian bacon, topped with a farm fresh egg, and whiskey maple aioli

House Cured Canadian Bacon Cure

Ingredients:

Part #1 (Cure)

• Pork Loin – 4-5 Lbs
• Insta-Cure #1 – 3 tsp
• Kosher Salt – 1 ¼ cups
• Brown Sugar – 1 ¼ cups
• Honey – ¾ cup
• Water – 1 Gal

Part #2 Crust

• Brown Sugar – 1 cups
• Smoked Paprika – 2 tsp
• Black Pepper – ½ tsp
• Granulated Garlic – ½ tsp

Instructions

Cure

1. In a large pot, heat your water to a low simmer.
2. Add your insta-cure, salt, brown sugar, and honey. Simmer until everything is dissolved.
3. Once your solution is dissolved, place the pot in an ice bath and chill thoroughly.
4. While your solution is cooling, remove your pork loin from its packaging and place it in a large food safe container, or a 2-gallon Ziploc bag.
5. Once your brine is cooled completely, and your pork is in its container, add your solution. Make sure that all of your solution fits into your container with the pork.

* if you are using a container, place a weight on top of your pork to ensure it is submerged completely.

Store your pork in cure for 14 days in the bottom of your refrigerator.

Finish

1. After the 14 days, remove the pork from the solution. Rinse your pork thoroughly, and discard the spent curing solution.
2. Pre-heat your oven or smoker to 250°
3. Combine all of the ingredients in the “Finish” Section, and coat your pork loin.
4. Roast or smoke for approximately 1 hr or until the internal temperature reaches 160°
5. Serve immediately, or chill and freeze for up to 6 months.