Morton’s Canadian Bacon

Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

The very lean Canadian bacons are often smoked, but not necessarily so. Here’s an easy recipe made with the loin instead of the tenderloin. (If you look at a T-bone pork chop, you’ll see 2 rounds of meat. The smaller one, on the bottom, is the tenderloin; the larger one, on top, is the loin.) You can often purchase a whole pork loin at the supermarket, or talk to a local meat processor. It should be very fresh and properly chilled.

This recipe is designed to make use of such conveniences as the plastic bag, the modern refrigerator, and Morton tender Quick Mix, a commercial cure.