Makin' bacon #2 - Page 2

busterb · 09-07-2007, 11:05 AM

Ok. Here's a photo of the start. If I did this right, click photo for the rest of the story.
A learning experience for me. The below recipe from Morton's must be for a small chunk of loin, not a whole one. I let it set 7 days. But I think 10 would have been better? I also used the smoke flavored cure mix, that they didn't say use. And no damn sugar.

Canadian Bacon
Prep Time: 20 minutes; refrigerate 3-5 days
Servings: 1 pork loin, cut into 1/8 inch thick slices

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Ingredients
1 boneless pork loin
1 tablespoon Morton® Tender Quick® mix or Morton® Sugar Cure® (Plain) mix per pound of loin
1 teaspoon sugar per pound of loin

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Directions

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 3-5 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 - 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.

SteveDallas · 01-07-2008, 05:05 PM

The "candy of meats".

09-07-2007, 11:05 AM	#16
busterb NSABFD Join Date: Jul 2004 Location: MS. usa Posts: 3,908	Ok. Here's a photo of the start. If I did this right, click photo for the rest of the story. A learning experience for me. The below recipe from Morton's must be for a small chunk of loin, not a whole one. I let it set 7 days. But I think 10 would have been better? I also used the smoke flavored cure mix, that they didn't say use. And no damn sugar. Canadian Bacon Prep Time: 20 minutes; refrigerate 3-5 days Servings: 1 pork loin, cut into 1/8 inch thick slices -------------------------------------------------------------------------------- Ingredients 1 boneless pork loin 1 tablespoon Morton® Tender Quick® mix or Morton® Sugar Cure® (Plain) mix per pound of loin 1 teaspoon sugar per pound of loin -------------------------------------------------------------------------------- Directions 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 3-5 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 - 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. __________________ I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch. Last edited by busterb; 09-07-2007 at 11:12 AM. Reason: add

01-07-2008, 05:05 PM	#17
SteveDallas Your Bartender Join Date: Jan 2002 Location: Philly Burbs, PA Posts: 7,651	The "candy of meats".

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