pepper & herb crusted canadian bacon
ingredients for brining
directions for brining
Pour a few cups of ice water into a large pot and add the pork.
Top with remaining ingredients, ending with enough ice water to cover by a couple of inches.
Stir gently until salt and palm sugar has melted and push all ingredients under water.
Cover and refrigerate for 36 hours.
Rinse and pat dry before preparing to cook.
ingredients pepper & herb coating
directions pepper & herb coating
Mix all ingredients and cover all sides of the pork.
Soak woodchips in water for 1 hour.
Burn charcoal until grey before adding woodchips.
Using a place setter and grill, smoke pork fat side up indirectly at 225F for 1.5 hours or until internal temperature reaches 130F*. Without access to a smoker this can be done in an oven.
*FDA recommends 145F
Serving Board by J.K. Adams from Crate & Barrell.
Handcrafted Fiess Tea Bowls by Ben Fiess used for salt, sugar and syrup from LEIF.
Granite Mortar & Pestle from IKEA
Handmade blue and white matte ceramic serving bowl used for wood chips from Vitreous Wares, Etsy.
Stoneware + Porcelain Bowls, Small and Large, by Sue Paraskeva from Herriott Grace.
Smoker/Grill from Big Green Egg.
Filmed by Philip Blankenship.