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.
Smoked Canadian Bacon infused with Naglah Brown PeppersNaglah Brown Cured Pork Chops
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.
Kicking Hot Canadian Bacon with Naglah Brown Peppers
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Using simple curing brine and adding finely chopped Naglah Brown Chilies to brine used to cure pork chops or pork loin.
Servings
Prep Time
8people
10minutes
Cook Time
Passive Time
1.5hours
5days
Servings
Prep Time
8people
10minutes
Cook Time
Passive Time
1.5hours
5days
Kicking Hot Canadian Bacon with Naglah Brown Peppers
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Using simple curing brine and adding finely chopped Naglah Brown Chilies to brine used to cure pork chops or pork loin.
Combine together the Morton Quick & Tender Salt, Turbinado Sugar, Pickling Spices, minced fine Naglah Brown Chilies and water together in quart container.
Stirring until all the curing salt, sugar is dissolved into the water.
Tenderize the pork loin with bladed meat tenderizer, cutting hundreds of channels into pork loin.
Place the pork loin in vacuum container or zip lock bag and pour curing brine over pork. Vacuum air out of the container or push excess air out of zip lock bag. Refrigerate for 5 to 7 days.
Alternate way is to place boneless pork chops in vacuum container and pour brine over pork. Vacuum air out of the container, refrigerate for 2 days.
Place pork loin or chops in smoker at 225°F with apple wood chips over coals. I use Green Egg smoker, BBQ Grill with drip pan right under pork filled with beer. This keeps nice moist flavorful smoke as pork cooks to internal temperature of 150°F.
