Tried my first shot at canadian bacon today. Started last Thurs by rubbing the pork loin with 1 T Tenderquick and 1 T brown sugar for each pound of meat. Then vacuum sealed it and put it in the fridge until the following Sat night.
Then took it out of the vacuum sealed bag and rinsed off the tender quick and sugar.
Then soaked it in ice water for 1/2 hour.
After soaking this, I cut a couple of pieces, one from the end and one from the middle and fried them.
After frying it tasted just like canadian bacon should, however I tried a little of shooters rub without the ceyenne on a fried piece and thought it would be tasty as a rub. So I put it on and let it sit in the fridge over night.
This morning I put it on the MES with the a-mazin smoker and cherry dust.
Smoked to 160 degrees and let sit until cool and then sliced and packaged.
Turned out OK, but as I put the rub on later, it kind of overpowered the canadian bacon taste so next time will add to the dry cure. Will be good especially on pizza or sandwiches.
This is my first attemt at canadian bacon and first time using tender quick. One quick question, there were a fair amount of little air bubbles in the meat as shown below. It doesn't do anything to affect the taste, but wondering why that is. I'd appreciate any ideas.
Thanks for looking and any feedback you have.