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CANADIAN BACON

Posted By: Joe Ames
Date: Saturday, December 22, 2001 at 6:06 a.m.

CANADIAN BACON
A delight to the palate and a treat that you can now enjoy. Canadian Style Bacon is one of the highest quallty and most delicious pork cuts that you can cure. It is made by curing the loins, then tightly wrapping them.

Few people who do not raise their own meat and do their own curing can afford to eat this tasty delicacy.
Canadian Style Bacon is not only delicious, but it keeps well and once you try it you will always want a supply of these sweet, juicy cured loins along with your hams, shoulders, and regular bacon.
You can use either the Dry Cure or the Sweet Pickle Cure with Morton Tender-Quick. The Sweet Pickle Cure is generally preferred.
Trim loins from bacon sides. Then trim as shown on opposite page and cut them in half in order to get them in a small crock for the Pickle Cure, or a medium size box for the Dry Cure.

DIRECTIONS FOR THE SWEET PICKLE CURE
Pack the loins in a stone crock, standing them on end if the crock is not wide enough to lay them down. Make a curing pickle by mixing at the rate of 2 lbs. Tender-Quick per gallon of water. The water should first be boiled and allowed to cool. Stir the pickle until all of the Tender-Quick dissolves, then pour the Tender-Quick curing pickle over the loins until they are Fully covered, and weight them down with a clean stone or other weight to keep them below the pickle.
Overhaul the loins and change the position of the pieces after they have been in cure about 5 days. Loins from average size hogs should remain in cure for about 2 weeks. When cured, remove the loins from the pickle, soak in tepid water for about 30 minutes and wash. Then let the loins
dry thoroughly. After they are dry, rub liberally with a mixture of cornmeal and black or red pepper, and wrap each loin separately in muslin or other clean cloth. The cloth should be a few inches longer than the loin. Make a tight roll and gather the cloth at one end and tie tightly with a string. Then make half hitch loops around the wrapped loin about every 1 1/2 to the other end and tie, leaving enough string for hanging up the loins. Before wrapping, the loins may be hung and given a light smoke, especially if loins are to be kept for some time.

DIRECTIONS FOR DRY CURE
For the dry cure, use Tender-Quick at the rate of 6 lbs. Tender-Quick per 100 lbs. of loins. First rub the meat with 1/3 of the Tender-Quick, then in 2 or 3 hours rub on the second 1/3 and in 24 hours apply the balance. Pack the loins closely while in cure and overhaul once when the curing time is about half up, changing the position of the pieces.
Leave the pieces in cure for 10 days to two weeks. When taken from the cure, wash the loins, let them dry thoroughly, and rub with cornmeal and pepper. Wrap in muslin the same as for the sweet pickle cure.

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