Canadian Bacon

As you may recall, I’ve been trying to use up the stuff we have in the freezer and especially pork loin.  Bev then reminded me that we hadn’t had Canadian Bacon for a while and suggested we use a couple of the loin pieces for some.  I've posted this before and again used the dry cure method so for each pound of meat, I used:

1 tbsp. of Morton’s Tenderquick
1 tsp. of Turbinado sugar
1 tsp. of garlic powder
1 tsp. of onion powder 

I forgot about them and ended up curing it for eight days rather than the usual six, but it was still fine.  I washed off the outside and soaked in cold water for about 30 minutes.

The first use of it was a breakfast Bev whipped up for us - she got a little heavy with the pepper shaker.

At this point, it just tasted like brined pork loin so I gave it my usual smoking process in a 200* smoker to an internal temperature of 145*.  One of them was smoked plain and the other one was given a light coat of Head Country Championship Seasoning.

This was breakfast the next day - I scuffed up one of the eggs getting them out of the pan.

For me, smoking the cured loin is crucial for the flavor I want and I preferred the one with a little rub on it.  The next ones I do will be wet curred with more flavors added to the brine.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  It’s Pasta Time – Tortellini

Two years ago:  A Taste Test With Flounder And Crab

Larry

3/12/12  meal date