Back Bacon

[oompappy]

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...

 

[Diva Q]

an amazing job!!

Wow you have some terrific Canadian Bacon there!!!

 

[wittdog]

Looks great.

 

[Bruce B]

There must be a good reason, but I give up.....why the cornmeal???

 

[Puff1]

I heard it fries up real nice when your cooking the bacon.
Pappy I am curing as I type! Thanks!

 

[Cliff H.]

Great presentation Pappy. I will reference this thread again when I get ready to do some bacon.