The snow is falling here with 12 inches on the ground and another 4 to 6 inches expected.Teh interstate and route 66 into town is closed. So no work today for my wife and I.
As it is a slow day, my wife decided to make Eggs Benedict this morning out of Canadian Bacon I cured this week. I followed the instructions on the Morton web site. It turned out great!
Although no smoking is involved, I thought that anyone who was thinking of making Canadian bacon or dry curing meat to go ahead and give it a try. It is simple; mix some sugar cure with sugar, rub on a pork tenderloin, and let sit in the refrigerator for 3 to 5 days. Slice thin and fry in a pan. My wife said it is the best Canadian Bacon she has ever had. With the tenderloin it is very lean as well as tender and is good in place of regular bacon.
Now that I have some experience with dry curing, I am going to try a ham and smoke it after it has been cured. With only a tablespoon per pound of meat required, that 5 pound bag is going to last a long, long time. Maybe I will try that recipe for summer sausage in the recipes section. - Duffey
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