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Old 05-06-2015, 11:26 PM   #1
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Canadian Bacon

Cured 2 2lb pork loins in Mortons Tenderquick and brown sugar for nine day. Soaked the loins in water for about an hour then let it air dry all day in the fridge.

The loins on day 4 of the cure.


I rolled one in corn meal just to try it out.


Cooked to an internal temp of 160


Resting


Let them set for several hours to let them cook to room temp then ran them through the slicer.
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Old 05-07-2015, 07:44 AM   #2
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doooood!!!! I can smell that through the screen
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Old 05-07-2015, 11:53 AM   #3
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Wow ... Anything more spectacular with the one in cornmeal?
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Old 05-07-2015, 05:43 PM   #4
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Like your black pepper version better than the corn meal on V. But they all look great.
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Old 05-07-2015, 06:02 PM   #5
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Quote:
Originally Posted by Max View Post
Like your black pepper version better than the corn meal on V. But they all look great.
Me too
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Old 05-07-2015, 11:29 PM   #6
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Breakfast for dinner

Hash brown, egg, homemade Canadian Bacon, cheddar cheese on a sourdough English Muffin.



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Old 05-08-2015, 06:46 PM   #7
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I thought it was safe to look at this post, now I want a breakfast sandwich
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