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SEARCH RECIPES: LOCATION: Recipes >> Preserving Meats >> CURING BONELESS PORK LOIN OR CANADIAN BACON    CURING BONELESS PORK LOIN OR CANADIAN BACON Fresh or frozen pieces may be cured. For dry cure, use 2 heaping tablespoons of Tender-Quick for each pound of meat. Rub the Tender-Quick on all surfaces. then put the meat in a plastic bag and tie the open end. Place in a refrigerator not over 45F. allow to Cure 5 to 7 days. When curing time is up, remove the meat from the bag, wash then dry and the meat is ready to use. For brine cure. Mix 1 cup of Tender-Quick to 3 cups of water. Place the boneless loin in a container, then pour enough brine over the meat to completely cover it. Place in a refrigerator not over 45. allow to cure 6 to 10 clays. When curing time is up, follow dry cure directions above. This cut of meat. when cured may be Sliced and used as Canadian Bacon To make it really look like Canadian Bacon, roll the cured piece in some yellow corn-meal. UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE Recipe Reviews: How does this recipe taste? Average Ratings: Taste: Ease of Prep: Appearance: Write an ON-LINE REVIEW and share your thoughts with others. 4 of 9 people found the following review helpful: Taste: Ease of Prep: Appearance: Canadian peameal bacon, February 9, 2007 - 05:23 PM Reviewer: Carole from Des Moines, IA USA I attempted the dry cure on a pork loin approx 3 lbs.for making peameal bacon, using Tender-Quick salt. After 5-1/2 days of turning the bag in the refrigerator, I washed the loin, sprinkled with ground pepper, then rolled it in coarse cornmeal. The bacon turned out extremely salty, even though I followed the directions as stated. As a Canadian, I know how this bacon is supposed to taste. Is there anything I can do to eliminate a lot of the salty taste? I want to try making the peameal bacon again but am afraid to have it come out so salty. Would a brine cure result in the same salty taste? Please help. Was this review helpful to you?  Yes  No	Site Navigation   Recipes (Main Page)   Message Board   Submit a Recipe   Cooking Question?   Chat Room   Contact us   Recipe Newsletter Get recipes by e-mail every other week!   Recipe Categories   Appetizers & Snacks   Beverages   Breads   Breakfast   Sauces & Dressings   Special Diets   Entrées   Ethnic   Soups & Salads   Grains & Vegetables   Holidays   Miscellaneous   Sweets & Desserts   Organic Recipes
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