Chef Dave’s Creative Foods brings to you some really spicy hot Canadian Bacon with Naglah Brown Peppers. Naglah Brown peppers has lots more flavor in comparison with Carolina Reapers, yet not as much heat. By using Naglah Brown Peppers in the curing bine brings Canadian Bacon to a whole new tasty and hotter level.
The Naglah Brown Peppers have a fruity and slightly sweet flavor pepper with lot’s of good kicking heat. Just chopping these peppers with gloves the room filled with a fruit and chili aroma just enough to make you cough. By adding just one finely chopped Naglah Brown Pepper to the curing brine made of water, curing salt, pickling spice and Sugar In the Raw kicks up the flavor and heat. Marinate the pork loin with this spicy cure for 5 to 7 days in zip lock bag refrigerated for best results.
This same brine can also be used to cure boneless pork chops. Brine these chops for only 2 days with a vacuum marinated container. This method is a quick and easy way to make smoked pork chops. That takes about 45 minutes, by using a slow 225 degrees Smoking temperature.
Kicking Hot Canadian Bacon with Naglah Brown Peppers has a surprisingly wonderful profile. Traditionally Canadian Bacon has a mild flavor profile. Where Kicking Hot Canadian Bacon has not only good flavor with some kicking heat. A few slices of this Kicking Hot Canadian Bacon and you will never go back to old grocery store standby. This is Chef tested and enjoyed, even my wife Cindy will agree. The Kicking Hot Canadian Bacon with Naglah Brown Peppers is two thumbs up of enjoyment.