Canadian Bacon, Birding and Jesus

5 months ago
35

In the video, I start on day 7 and finish with day 8 in the process to create this delicious Homemade Canadian Bacon. This recipe steps it up from the bland and tough store bought version of this tasty treat from our northerly neighbors and hopeful future 51st state of Canada. This video combines birding/ ASMR, Ministry and Culinary arts into 1 fine production that will have you grabbing a few more drinks as you sit back and enjoy spending time with the Holy Spirit, while making enough bacon for months to come for a quarter the price of store bought.

Welcome to D.E.B.S. Homestead and my Rumble channel: D.E.B.S. Homestead- In God We Trust- GOD Loves You, I Love You & Have a Wonderful Day. At D.E.B.S. we give all glory, honor and praise due the Holy name of Jesus Christ. The mission of D.E.B.S. is simple, spread the Good News of Christ Jesus and share the wonderful knowledge He has imparted to us over the years of Love! I hope you leave feeling better than when you started the video.

Many Many Blessings from the Morlan Family!

Sous Vide, Smoked, Home Cured, Canadian Bacon
Ingredients:
• 1 gallon of water, divided into 1 quart & 3 quarts
• 1 cup kosher or pure salt, coarse or fine grind will work because it will be dissolved in the brine.
• 1 cup maple syrup (imitation maple will also work)
• 1/2 cup brown sugar (packed)
• 2 teaspoons pink curing salt, or 1 teaspoon for every 5 pounds of meat (aka InstaCure or Prague Powder). This is called "Sal de Cura" in Costa Rica and I have found it at the Alajuela Central Market at vendor booth #34)
• 4 bay leaves
• 1 sprig of fresh rosemary
• 4 medium cloves garlic, peeled and smashed
• 1 tablespoon of peppercorns
• 1 boneless pork loin, trimmed of excess fat (about 8 to 10 pounds). A thin layer of fat will caramelize and add flavor when the bacon is fried.
• 1 to 2 large chunks of light smoking wood, such as apple, pecan, lemon, or coffee wood
Recipe found- https://enlacocina.michunche.com/2020/10/sous-vide-home-cured-canadianback-bacon.html

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