Smokin Gator
01-06-2008, 09:42 AM
A while back I made a small batch of Canadian Bacon using the Hi Mountain Buckboard Bacon cure. It was a huge hit around my house. We used the last of it on Christmas morning for eggs benedict and my wife immediately told me she needed some more.
I waited for a week or two until I got he pork loins on sale for $2.49. I used about 5 pounds of a 7 pound loin (had to do some jerk boneless chops with the rest) and applied the cure at the same rate as for the butt. I let it rest in the cure for 5 days and turned it once. Then I followed the exact same procedure for making the BBB.
Brothers... if you haven't done this and like Canadian Bacon (and don't like paying ridiculous store prices) this is a must. I just finished and eggamuffin for breakfast and it is so farkin good!!!
12378
12380
I gotta get a slicer!!!
I waited for a week or two until I got he pork loins on sale for $2.49. I used about 5 pounds of a 7 pound loin (had to do some jerk boneless chops with the rest) and applied the cure at the same rate as for the butt. I let it rest in the cure for 5 days and turned it once. Then I followed the exact same procedure for making the BBB.
Brothers... if you haven't done this and like Canadian Bacon (and don't like paying ridiculous store prices) this is a must. I just finished and eggamuffin for breakfast and it is so farkin good!!!
12378
12380
I gotta get a slicer!!!