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LOCATION: Recipes >> Preserving Meats >> CURING BONELESS PORK LOIN OR CANADIAN BACON

Print this Recipe    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.

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19 of 29 people found the following review helpful:
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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.

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