Recipe - Canadian Style Bacon

5 qt Ice water 3840 degrees F.
6 ounce Dextrose
2 ounce Prague Powder #1
8 ounce Salt

MEAT
Pork loins

Will cure up to 25 lbs:

Processing: Dissolve all the ingredients in water. The loins are then spray
pumped to 10% of their green weight. Loins are then place into the leftover
brine and placed into cooler for 46 days at 3840 degrees F. Remove from
the cooler and wash under a shower of cold water.

Smoking: Place in smoker and smoke at 160 degrees F. until an internal
temperature of 142 degrees F. is reached. Remove from smoker and cool with
tap water until an internal temperature is reduced to 110 degrees F. Hang
at room temperature until dry. Remove to cooler overnight before using. Pea
meal bacon: After curing, the loins are dried somewhat and coated
generously with yellow cornmeal. They are then cut or sliced up and fried.

Posted to bbqdigest V5 #746 by Strange Brew shafer@lightspeed.net on Dec
06, 1997