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My first Canadian bacon and I will be making more. I went light on the liquids and put everything in a vacuum bag and sealed for 3 days. Awesome!
Update: Been 3 years and I'm still making this. Freezes well. Makes the best Egg McMuffin ever.
This might be the easiest thing I've ever made to get so many rave reviews from family and friends. There is a lot of leeway with the brining and soaking times, as I hadn't read the recipe thoroughly so made a few mistakes there. The bacon is meaty and moist, and carmelizes beautifully in the pan. I will be making a lot more of this!
My first attempt, I forgot to rinse and let the loin soak in plain water, just the ends were too salty, though next time I will be sure to soak, and there will definitely be a next time!! Thanks Jeff