Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I had a buddy who worked in a pizza joint that said their canadian bacon was just sliced grocery store ham cut up. Hopefully that's not the case elsewhere.
wait till cowgirl comes around...........she makes, from her pictures......some WONDERFUL looking candian bacon.........she can answer ALL your questions........wet brine vs. dry brine........smoking temps.......brining times.......etc.
Canadian Bacon Is Really A Smoked Ham..just Smaller.. Yes The Pork Loin Is Used To Make It..the Folks In Canada Know To Them Its Just Under Another Name..us Americans Geez We Have A Slice Of Ham For Breakfast Right Now And Agian..lets Cut Through The Bs.. Canadian Bacon Is Really Smoked Pork Loin..cured..how You Cure It Dont Matter.. Yes It Tastes Like Ham..but Fry It Up ..or Thin Cut It And Put It On Pizza With Pineapple And Call It Hawaian.. To Funny ..make Your Own ..cost To Much To Buy In The Store..sometimes We Confuse Our Selves. Lets Get It Straight Now......
MAV.........geez dude......when a couple people from canada tell US.....that its NOT always smoked, why do you take it upon yourself to argue.......my lord
Dosest Have To Be Smoked....dont Mean To Be A Head Case.. Can Be Done In An Oven Also.. And Be Great ....but If You Had A Choice How Would You Make It..
if i can get the pickle brine recipe outta squeezy, going to try it once the candian way..........corn meal, without smoking......just to compare........always looking for new and different ways to do the same thing we do the old tired way...........