Mastering Overnight Sous Vide Canadian Bacon (Breakfast Ham) at Home
Experience melt-in-your-mouth cured pork loin with customizable smoky seasoning.
Overnight Sous Vide Canadian Bacon (Breakfast Ham) Recipe
Craving the savory, smoky slices of Canadian bacon that elevate breakfast classics like Eggs Benedict? This comprehensive guide will walk you through making incredibly tender, flavorful Canadian bacon (sometimes called breakfast ham) at home. Using an overnight sous vide technique, you can transform ordinary pork loin into slices of juicy, perfectly-cooked bacon that rival anything from the store.
Why Make Your Own Canadian Bacon?
Canadian bacon is a lean, cured, and smoked cut of pork loin. Unlike typical streaky bacon from pork belly, Canadian bacon is prized for its meaty texture and mild, smoky flavor. Homemade Canadian bacon not only lets you control the flavor, salt, and smoke levels, but also ensures maximum tenderness thanks to the gentle sous vide cooking method.
- Healthier alternative to belly bacon, high in protein yet lean.
- Customizable flavors and seasonings.
- Better texture from careful, slow sous vide cooking.
- Endlessly versatile for breakfasts, sandwiches, salads, and beyond.
What You’ll Need
- Pork Loin: Boneless, trimmed of excess fat, typically 2-3 pounds.
- Curing ingredients: Salt, sugar, Prague Powder #1 (pink curing salt), aromatics, and optional spices.
- Sous Vide Equipment: Immersion circulator, large container, vacuum sealer or zipper-lock bags.
- Smoke finish (optional): For smoky aroma, liquid smoke or a real smoker can be used after sous vide.
Recommended Equipment
| Item | Purpose |
|---|---|
| Sous Vide Immersion Circulator | Maintains precise water temperature |
| Vacuum Sealer or Heavy-duty Zip-top Bags | Seal meat for water bath |
| Large Water Bath or Container | Worker vessel for sous vide |
| Wire Rack (optional) | Helps circulate water evenly |
The Science of Curing and Sous Vide
Proper curing and precise sous vide temperatures deliver bacon that is safe, flavorful, and wonderfully moist.
- Curing: A mix of salt, sugar, and pink curing salt inhibits harmful bacteria and infuses seasoning throughout.
- Sous vide: Gentle water bath at 140°F (60°C) for 8-12 hours sets the texture and guarantees juiciness while ensuring food safety.
- Finishing: A quick chill and, optionally, a smoky sear or smokehouse treatment adds depth and visual appeal.
Curing Ingredients and Variations
- 1 boneless pork loin (about 2-3 lbs, trimmed)
- 1/4 cup kosher salt
- 2 tablespoons sugar (white or brown)
- 1 teaspoon Prague Powder #1 (pink curing salt)
- 1 tablespoon cracked black pepper
- 1 tablespoon smoked paprika (optional for smoky flavor)
- 2 teaspoons dried thyme or sage (optional)
- 1-2 cloves garlic, minced (optional)
- Optional: 1/2 teaspoon liquid smoke for added smokiness (if not using real smoker)
Note: Prague Powder #1 is essential for proper curing, color, and safety. Do not substitute regular salt.
Step-by-Step Instructions
1. Cure the Pork Loin
- Pat pork dry with paper towels.
- Mix salt, sugar, curing salt, and all seasonings thoroughly in a bowl.
- Rub cure over entire surface of pork, ensuring thorough, even coverage.
- Place in a large resealable bag or vacuum bag. Seal and refrigerate for 48 to 72 hours, turning every 12–24 hours for even curing.
During this time, the pork will firm up and take on a rich pink hue.
2. Rinse and Prep for Sous Vide
- After curing, remove pork, rinse well under cold water, and pat dry.
- If desired, sprinkle with additional pepper or spices for crust.
- Vacuum seal the loin or use the water displacement method to safely seal in a zipper-lock bag.
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3. Sous Vide Cooking
- Preheat your sous vide bath to 140°F (60°C).
- Submerge the sealed pork loin and cook for 8 to 12 hours. The longer duration yields more tenderness.
- Ensure the pork stays submerged—use a plate or rack if needed.
4. Chill and Finish
- After cooking, transfer bags immediately to an ice water bath to chill for 30 minutes. This firms up the meat for slicing.
- Optionally, once cold, briefly smoke the loin in a smoker (225°F/107°C for 30–60 minutes) for added flavor, or brush with a few drops of liquid smoke.
- Slice to desired thickness. For classic breakfast ham, aim for 1/4-inch slices.
5. Storage
- Uncut, the bacon will keep wrapped in the fridge for up to 1 week.
- Freeze vacuum-sealed slices for up to 3 months—thaw as needed.
Expert Technical Tips
- Even Curing: Turn the pork regularly while curing to ensure all surfaces are evenly seasoned.
- Safety: Always use pink curing salt (Prague Powder #1)—this ensures a safe cure for low-and-slow cooked meats.
- Texture Control: 8 hours yields a firmer texture, while 12 hours makes it meltingly tender.
- Slice Cold: Always chill and slice cold for clean, even cuts—the bacon will crumble if sliced warm.
- Optional Glaze: For a sweet-glazed ham flavor, brush slices with maple syrup or honey before pan-searing.
Serving Suggestions
- Eggs Benedict: Layer a warm slice on an English muffin, top with a poached egg and classic Hollandaise.
- Hearty Breakfast Plates: Sear slices until golden and serve with eggs, toast, and hash browns.
- Breakfast Sandwiches: Tuck into biscuits or rolls with cheese and eggs.
- Salads and Pastas: Dice cold leftovers into crisp salads or creamy pastas for smoky, meaty bites.
Troubleshooting and FAQs
Q: Is Canadian bacon the same as ham?
A: The terms often overlap, but traditionally, Canadian bacon is made from pork loin, is leaner, and has a firmer texture than most commercial ‘breakfast ham,’ which can use various cuts. Both are cured and cooked, but Canadian bacon is typically sliced round and cooked through, ready to eat cold or hot.
Q: Do I have to use pink curing salt?
A: Yes, for authentic color, flavor, and food safety. Pink curing salt inhibits the growth of harmful bacteria during the low, slow cooking process.
Q: Can I add other flavors?
A: Absolutely! Brown sugar, clove, cinnamon, juniper, or fresh herbs all make great additions—just keep the proportions of salt, sugar, and curing salt precise.
Q: What is the ideal sous vide temperature?
A: 140°F (60°C) is optimal for traditional texture. For a moister cut, go as low as 135°F (57°C), but avoid lower temperatures to ensure food safety.
Q: Can I skip the smoker or liquid smoke?
A: Yes, although you’ll miss a little smoky depth, it’s still delicious. The smoked paprika and pepper crust add plenty of character if you don’t have a smoker.
Q: How do I slice it most easily?
A: After chilling thoroughly, use a sharp carving or chef’s knife. For ultra-thin sandwich slices, a meat slicer is ideal.
Nutritional Information (Per 2 oz Serving)*
| Nutrient | Amount |
|---|---|
| Calories | 112 |
| Protein | 19g |
| Fat | 3g |
| Sodium | 540mg |
| Carbohydrates | 1g |
*Values approximate; actual values depend on precise size, ingredients, and curing time.
Conclusion
Homemade overnight sous vide Canadian bacon delivers a satisfying, meaty flavor that elevates any breakfast, brunch, or sandwich spread. With this step-by-step guide, you can tailor the cure and seasonings to your taste while keeping the process safe and approachable. Whether you’re a seasoned sous vide pro or a curious home cook, this project offers rewarding results and unbeatable flavor. Try it with your favorite breakfast recipes for a next-level morning meal!
Frequently Asked Questions (FAQs)
Q: Can I use this recipe for other cuts, like tenderloin?
A: Pork tenderloin is leaner and smaller, so reduce cure and cook time. Texture will be even more tender but less traditional.
Q: How long does homemade Canadian bacon last?
A: Up to 1 week in the fridge if tightly wrapped, or up to 3 months frozen and vacuum-sealed.
Q: Can I reuse the curing brine for another batch?
A: No. Always use fresh cure for each batch to ensure safety and consistent flavor.
References
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