Canadian Bacon

Puppyboy · Feb 20, 2008

I rubbed a 2# pork loin with 2 tabs Morton's TQ and 2 tsp of sugar. I have it in the fridge where it will cure for 3-5 days per the instructions on the Mortons web site.

When done curing the directions say after soaking in water for 30 minutes slice then pan fry.

Anyone see any probelms with smoking it to 140* before slicing & frying?

http://www.mortonsalt.com/recipes/RecipeDetail.aspx?RID=117

Jack2u2 · Feb 20, 2008

I smoked mine to 145 or so - sliced and fried as needed

Divemaster · Feb 20, 2008

Haven't done canadian yet... I actually take my BBB to 165 so I can just put it on a sammie without having to cook it... I have also been know to brown it in a fry pan....

Puppyboy · Feb 20, 2008

Jeff, I like that idea even better. Thanks.

Meat Burner · Feb 20, 2008

Jeff, for what it's worth, here is what I've done that has turned out great. Alway more ways to skin the cat but this works for me. Cure for about 5 days, rince in water for two hours, keeping in the frig, replacing water every 30 minutes to soak out the salt, then air dry for about 30 or so minutes on the counter-top. Did what thirdeye suggested and then put in the frig overnight to distribute the flavor and firm the loin up for slicing. Slice the next day. This has worked very well for us.

Sledneck · Feb 21, 2008

Since you are a mofo and not a canuck would you please refer to it as "un-canadian bacon" please

Canadian Bacon

Puppyboy

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Jack2u2

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Divemaster

somebody shut me the fark up.

Puppyboy

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Meat Burner

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Sledneck

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