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Old 03-09-2007, 08:29 AM   #1
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Location: Finger Lakes NY
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Back Bacon

Dry cure method for Canadian style back bacon.....

For a 7 to 8 lb. boneless pork loin.
Cut in 3 equal pieces.
Trim most but not all surface fat. (see pics)

1 TB per pound Morton Tender Quick
1 ts per pound sugar
2 ts (total) oompappy rub for pork

Apply evenly over meat...

Seal in zip-lock bags and refrigerate for 4 days.
Turn over daily...

Rinse really, really well under cold water or soak
in cold water for 30 mins. & rinse to remove excess saltiness,
pat dry and air dry on a rack in the frige for about
3 hours...

Smoke at 165* to 185* to an internal temp of about 150*...

Baste with boiling maple syrup and roll in
yellow cornmeal (optional). Let cool and
store in frige...

Slice and pan fry with a little butter, lard
or your favorite oil...


Oompappy's Page...
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Old 03-09-2007, 08:47 AM   #2
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an amazing job!!

Wow you have some terrific Canadian Bacon there!!!


Life is too short for bad BBQ

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Old 03-09-2007, 09:13 AM   #3
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Looks great.
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 03-09-2007, 02:16 PM   #4
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There must be a good reason, but I give up.....why the cornmeal???
Treasurer, Great Lakes BBQAssociation
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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Old 03-09-2007, 07:28 PM   #5
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I heard it fries up real nice when your cooking the bacon.
Pappy I am curing as I type! Thanks!
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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Old 03-09-2007, 07:42 PM   #6
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Great presentation Pappy. I will reference this thread again when I get ready to do some bacon.

" Never let a day go by "
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