Canadian Style Bacon
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Canadian Style Bacon
  Canadian    Bacon  
Last updated 6/12/2012 1:12:02 AM. Recipe ID 39797. Report a problem with this recipe.
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      Title: Canadian style bacon
 Categories: None
      Yield: 1 Servings
      5 qt Ice water 38-40 degrees F.
      6 oz Dextrose
      2 oz Prague Powder #1
      8 oz Salt

           Pork loins
  Will cure up to 25 lbs:
  Processing: Dissolve all the ingredients in water. The loins are then
  spray pumped to 10% of their green weight. Loins are then place into
  the leftover brine and placed into cooler for 4-6 days at 38-40
  degrees F. Remove from the cooler and wash under a shower of cold
  Smoking: Place in smoker and smoke at 160 degrees F. until an internal
  temperature of 142 degrees F. is reached. Remove from smoker and cool
  with tap water until an internal temperature is reduced to 110
  degrees F. Hang at room temperature until dry. Remove to cooler
  overnight before using. Pea meal bacon: After curing, the loins are
  dried somewhat and coated generously with yellow cornmeal. They are
  then sliced and fried.

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Recipe ID 39797 (Apr 03, 2005)

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