Canadian Bacon - Sort of.....

Teefus

We have Eggs Benedict for Christmas breakfast every year and I wanted to make it a little more special this year. The Canadian bacon I’ve found over the last few occasions has been disappointing so I thought I’d make my own, with a twist. 

I started with Pork Tenderloin instead of regular loin. We grilled half the package for a delicious dinner, and the other half went in a dry cure made from Morton’s Tenderquick, brown sugar, and coarse black pepper. I bagged it up with the cure coating the meat and let it sit for 24 hours. The next day I pulled it out, rinsed it well, and cold smoked it in my Little Chief for about 4 hours with Alder chips and Apple chunks. The meat never got over about 75 degrees as I didn’t want it to dry out. I wrapped it up again and let it sit in the fridge for a couple days. 




As a quality assurance measure i sliced sliced some off today for lunch and lightly pan fried it with few drops of olive oil. It was awesome. A perfect complement to some leftover Brussels Sprouts we’d pan seared the night before. The meat was moist and fork tender, with a smoky flavor about midway between ham and bacon. Looking forward to having it on Eggs Benedict tomorrow.

SGH

@Teefus
Looks good brother 👍