Read Dede’s post on pork jerky and a local store had pork loin on sale relatively cheap. But I had my heart set on making Canadian bacon with it. I don’t have a smoker and will be baking it in the oven instead of smoking it but am getting confused with all the different recipes and “pink salt” vs. “tender cure”, whether to add herbs and one recipe with jalapena peppers, what?
Does anyone have a simple, oh-so-simple, recipe for a good, slow baked Canadian bacon?
Dede ~ wvhomecanner says:
here is a ‘fresh’ bacon recipe:
Canadian Bacon
1 boneless pork loin
1 Tbsp Morton Tender Quick mix or Morton Sugar Cure (Plain) mix per lb of loin
1 tsp sugar per pound of loin>
Trim fat from pork loin. Mix Morton Tender Quick mix or Morton Sugar Cure (Plain)mix and sugar. Rub mixture into the loin. Place loin in “food grade” plastic bag;
tie open end. Refrigerate and allow to cure for 3 to 5 days. Remove from cure.
Soak loin in cool water for 30 minutes; pat dry. Refrigerate uncovered to dry
slightly before cooking.
Cut into 1/8 inch thick slices. Preheat skillet; brush with oil. Fry over low heat, turning to brown evenly, about 8 to 10 minutes.
Servings: 1 pork loin, cut into 1/8 inch thick slices
Pea Meal Bacon: After loins are dry, rub liberally with a mixture of
cornmeal and
black and red pepper to taste. Cover with plastic wrap and refrigerate.
Before frying, sprinkle slices with additional cornmeal.
On October 9, 2012 at 7:28 pm
Dede ~ wvhomecanner says:
good link with pics – Garden Gnome from Canning2 and her peameal bacon
http://momskitchencooking.blogspot.com/2006/09/pea-meal-bacon.html
On October 9, 2012 at 7:31 pm
Suzanne McMinn says:
I put up Dede’s Canadian Bacon recipe so it’s printable:
http://farmbellrecipes.com/canadian-bacon-2/
On October 9, 2012 at 7:39 pm