After reading 10.5's "Canadian Bacon done a little different" post, I had to try it myself. Started with some of that Pork Loin I bought for $1.58/lb last month.
(http://i1278.photobucket.com/albums/y510/Banset1/7e81a581-398c-49fe-a0bf-c5c2973e7f7c_zpsdaee7762.jpg)
Cut it into 1" cubes and mixed in the Tender Quick and sugar. Let it cure in the frig for 3 days, massaged daily. After 3 days, I rinsed off the cure and soaked in water for 15 minutes. Here's where the "sorta" starts. Ground the meat coarse, then fine but didn't add any gelatin. Stuffed into a bologna casing, then into the Bradley.
(http://i1278.photobucket.com/albums/y510/Banset1/4aee29d2-f6f0-4390-9008-71c6d89fdcf8_zps7931c2c6.jpg)
One hour at 120 F, then 3 hours at 140 F with Maple smoke. Finished in the turkey roaster in 165 F water until an IT of 153 F was reached. Took two hours. Then an ice bath and an overnight stay in the frig.
Looks pretty good, tastes better.
(http://i1278.photobucket.com/albums/y510/Banset1/72a0bb07-9109-481f-85a4-30fef5d723c8_zpsc6cd37ca.jpg)
Sliced up and ready for some grilled CB & cheese sammies!
(http://i1278.photobucket.com/albums/y510/Banset1/0ff02a65-dac0-4289-a625-87efdc7f1e55_zps900d165c.jpg)
Thanks for the great idea 10.5 ;D
Looks pretty good now all you need is an english muffin an egge and some of that hollandaise sauce you'll be eating good inthe morning
I like that idea! No additional fat added?
That looks awesome!
Great job! Thanks for sharing!
Mark (in Ottawa)
so it shall work with no JELLY got to try this ;D