Pork Loin into Canadian Bacon
I bought my pork loin this morning on sale at Cash & Carry for $1.77/lbs. The plan is to make some Canadian bacon or also known as back bacon. The first step is to trim it up. There is a fatty skin...
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Thanks Chef.
Super_Dave wrote:
Bigred, after it has brined for 48 hours, rinse well and put on a rack in the refrigerator to air dry for 12 - 24 hours. When you are ready to finish, sprinkle with a little garlic and black pepper. Put on your grill, indirect heat, until it reaches 145 degrees internal temperature. You can add a few wood chips to your grill if you'd like to add a little smoke flavor. Wrap and refrigerate until you are ready to use. At that point, slice and do a quick pan fry before serving.
