Monday, October 10, 2011

CANADIAN BACON (Cured Smoked Boneless Pork Loin)

Ingredients
1 kilo boneless pork loin with 1/4-inch fat
3 tablespoons coarse salt
1 tbsp. sugar
1 tsp. salt peter
1/4 tsp. freshly ground cloves
Combine salt, sugar saltpeter and cloves.
Rub over all surfaces of pork loin.
Roll up pork and tie up around the entire length for a shapely cure product.
Insert in polyethylene bag and place in a  dish pan and keep refrigerated for
      at least 5 days or a week.
Wash and smoke from 3 to 5 hours at 70 to 75C. or until surface of pork
      becomes light brown

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