Canadian bacon (cured smoked pork loin) from Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FromScratch on January 05, 2024

    48 hours is not nearly long enough of a cure time. The first time I made this, it was good, but it was roast pork, definitely not Canadian bacon. Next time, I increased the brining time to 4 days and it was perfect. In his similar recipe in "Ratio", the same author calls for a 72 hour brine, so there's that.

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