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Canadian Bacon

Posted By Dede ~ wvhomecanner On October 9, 2012 @ 7:38 pm In All Recipes,Cure & Smoke,Preserving | No Comments

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.

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.


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