Brining pork loin for Canadian Bacon/Photo by Donna Turner Ruhlman
Herewith a Canadian bacon recipe (which is American) and a peameal bacon recipe (which is Canadian), inspired by this month's
#Charcutepalooza challenge: Brining.
Brining in one of the most powerful forms of seasoning, flavoringand curing meat. Disperse salt and aromatics in water, then submerge a whole muscle into that salted flavored water. Water surrounds the meat delivering by osmosis salt and flavor into the meat. Some may argue that flavor molecules are too big to enter the meat, but my tasting experience says flavors of herbs definitively get into the meat.
Brining basics are few: It's best to weigh your salt so you know exactly how much you have. Make sure your brine is cool if not cold before you put the ...
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