Canadian Bacon Ham (Not Smoked & Not Completely Cured)
OK—This is a little different than the Normal Thing:
I wanted some Ham for a few things, but without Smoke, So I didn’t cure it completely——Only enough for the Ham flavor. So I used the normal amount of TQ, but I only cured it for 24 hours.
I also cut the Pork Loin in pieces so the cure gets dispersed better & quicker.
Then the next day I rinsed it real good to help it stop curing.
Then I brought them all up to 145° in my Frying Pan to make them safe for uncured Pork, by USDA standards.
I tore some up in small pieces for a Pizza I was making, along with some Pepperoni.
One slice of the “Ham” went real good with a couple of Double Yolk Eggs Sunny Side Up.
Another slice fit right in with some Home Fried Taters and Corn.
Then I kinda got in a knife fight with a Whole Herd of Hot Dogs, and as you can see Da Bear Won!!!
That’s about it for that Week,
Bear
Small Chunks of Pork Loin ready to be partially cured for Flavor.
BTW: I made this Cutting Board in 1963 (10th Grade), and it was all full of cuts & Dried out, So Bear Jr Sanded it down & made it like New again (Maple End-Grain):
After being in Frying Pan until 145°IT:
Some tore into small pieces for My Pizza:
My Pizza with Mozzarella Cheese, Pepperoni & Canadian Bacon Ham pieces:
Another Slice with a couple of Double Yolk Eggs:
Another Slice with Home Fried Taters & Corn:
Then I was attacked by a Herd of Hot Dogs:
Da Bear Won!!
And Another Victim:
OK—This is a little different than the Normal Thing:
I wanted some Ham for a few things, but without Smoke, So I didn’t cure it completely——Only enough for the Ham flavor. So I used the normal amount of TQ, but I only cured it for 24 hours.
I also cut the Pork Loin in pieces so the cure gets dispersed better & quicker.
Then the next day I rinsed it real good to help it stop curing.
Then I brought them all up to 145° in my Frying Pan to make them safe for uncured Pork, by USDA standards.
I tore some up in small pieces for a Pizza I was making, along with some Pepperoni.
One slice of the “Ham” went real good with a couple of Double Yolk Eggs Sunny Side Up.
Another slice fit right in with some Home Fried Taters and Corn.
Then I kinda got in a knife fight with a Whole Herd of Hot Dogs, and as you can see Da Bear Won!!!
That’s about it for that Week,
Bear
Small Chunks of Pork Loin ready to be partially cured for Flavor.
BTW: I made this Cutting Board in 1963 (10th Grade), and it was all full of cuts & Dried out, So Bear Jr Sanded it down & made it like New again (Maple End-Grain):
After being in Frying Pan until 145°IT:
Some tore into small pieces for My Pizza:
My Pizza with Mozzarella Cheese, Pepperoni & Canadian Bacon Ham pieces:
Another Slice with a couple of Double Yolk Eggs:
Another Slice with Home Fried Taters & Corn:
Then I was attacked by a Herd of Hot Dogs:
Da Bear Won!!
And Another Victim:
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