Originally Posted by ironmanerik
I didn't know canadian bacon was the loin, I would love that recipe!
Pretty easy actually. Trim all the fat & silver skin off the loin. Cut it into lengths that fit the zip lock bags that you have. Generally thirds fit the 1 gallon bags & halves fit the 2 gallon bags. Add 1 Tablespoon of Morton Tenderquick and 2/3 teaspoons sugar per pound of meat to the bag and rub it in a little. Place in the fridge and flip the bag over twice a day. After 3 days rinse the meat off & place it in a stainless steel pot covered with water & a little ice and put in the fridge for a day. Then take it out, rinse it off, pat it dry with paper towels and place on racks. I use cooling racks. Then in the fridge for at least a day uncovered to dry and form the pelicle. Then smoke to 150F internal. Wrap in foil & chill quickly. I usually cut it into 1 lb. chunks, wrap in plastic wrap and freezer wrap & into the freezer. Thaw out in the fridge before using. Microwave will dry it out. It's fully cooked at this point so cooking it will just dry it out so just warm it up. Cheers!!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!
Last edited by hamiltont; 04-22-2013 at 12:47 PM..