- 1,633 Posts. Joined 8/2015
- Location: Indianapolis
- Points: 266
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I don't know why I don't just cure the whole loin, because Judy & I love CB. For us the pepper really makes it. Hope you like it too.
Thank you for the point
Canadian bacon is so easy to make & tastes so good & is sooo cheap.
I think I paid $1.18 per pound for that loin.
That's a great idea. Next time I'm going to try that.
Thank-you for the point.
We put pepper on everything.
Doesn't matter what you call it, it's good stuff!
I appreciate the compliment!
Yea the ball jar rings really work good. I guess I could be more professional & get egg rings, but for now these work well & I have a ton of them.
Thanks for clarifying that Dave, I've never heard it called back bacon before. I guess I'm too far from Canada.
I gotta know, do you have to unscrew the eggs to get 'em out?
For me I think Pop's brine is a little too weak. Safety wise you are allowed 5 T per gallon, so I usually use 2, sometimes 3 if I want it to cure a little faster.
I'm not saying nothing!
dang right it is....wow...Judy you are one lucky lady to have Al ...good chef. Hats off and a bow.
I really appreciate it.
I'm pretty lucky to have Judy too.
We make a good team!
I didn't realize you pulled the CB at 140F. I would have messed it up, but this is now on my to do list! I love some CB.
My company is moving into a new office and I was thinking about taking my flat top out there the first morning we move in and making cook-to-order breakfast for everyone as they came in. This would be the icing on the cake!