Canadian Bacon

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READY IN: 72hrs 8mins
YIELD: 3 lbs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Curing:
  • Trim fat from pork loin.
  • Mix Morton Tender Quick 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.
  • 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.
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