I'm getting ready to cure a boston butt to make some Buckboard Bacon, and was also going to rub some on a loin in an attempt to make Canadian bacon. Anyone done this? I'm assuming the cure time would be quite a bit less then on a butt. For the Butt, I think they say ten days, so I was thinking 5 on the pork loin. Any suggestions? I've also seen cured loins that are rolled in cornmeal before being smoked. Anyone heard or done this? Whats the best way to get the meal to stick to the cured meat?
Thanks.
Thanks.