Here's my first pork loin/Canadian Bacon. It turned out great thanks to many of you on this forum. I stole the two 2 1/2 pound loins from the freezer ( Yeah--I asked my wife first ! ). She had gotten them on a "two for one" sale, so the 5 pounds cost just under $10.
After dry curing 8 days:
A little sample taste before chilling over night:
Slicing:
Not very much out of 5 pounds of pork loin:
Next time I have to get a much bigger pork loin!
Thank You,
Bearcarver
After dry curing 8 days:
A little sample taste before chilling over night:
Slicing:
Not very much out of 5 pounds of pork loin:
Next time I have to get a much bigger pork loin!
Thank You,
Bearcarver