A twist on Canadian bacon using
TQ , BS, and Everglades seasoning and a 8 day Cure for mouth watering T loin bacon.
I used a dry cure on some split T loin packs from Publix. These cuts are always in the sale bin and makes for a great finished smoke for lunchbox , camping , or B- fast side dish . Cut trimmed and placed in zip locks with the correct measure of TC (1 tsp per lb.) And a equal measure of brown sugar with Everglades Seasoning per taste .
I personally do not like over seasoned bacon the ES is perfect added in cure at about 1/2 tsp per pound . Meat wrapped and placed in curing fridge for 8-10 days.
These split loins are about 2 inches thick and make perfect medallions with a shorter
Cure time . I flip the curing packs every other day - and after 8 days curing - time for
Low heat drying and adding a 4 hour pecan smoke with the MES 30 set to 120 and increasing temps each hour topping off at 180 and a consistant IT of 135 - 140 ..
I like to air cool then back in fridge overnight . Sliced for the deep freeze or kept whole until thicker pieces pan seared -
Cant buy anything close to this commercially tastes amazing !!!
Many variations this is how we prepare ...
Edited by dogman60 - 10/23/16 at 11:43am