I cleaned up an eight and half pound pork loin for two different Canadian Bacon recipes. My question was do you trim off this "chain" on the side for Canadian Bacon? I went ahead and took it off this time and saved the meat for sausage, discarding the silver skin.
(http://i62.photobucket.com/albums/h83/1waycoolcat/Bradley%20Smoker/photo_zpsa43b1f18.jpg) (http://s62.photobucket.com/user/1waycoolcat/media/Bradley%20Smoker/photo_zpsa43b1f18.jpg.html)
I've always left it on but I'm a rookie when it comes to CB.
I have done both, and either way is good. It comes down to personal preference, I think.
after doing 150 lbs of Canadian over the years,, i always leave it on,,, have fun and good luck
I leave it on also.
OK, thanks guys. Next time I'll leave the chain on.
I often leave it on. If I want a more rounded shape, I trim it off and use if for stir fry, or freeze them until I have enough for a casserole. I now generally will only use the shoulder/rib end of the loin (the tapered darker meat), for my Canadian bacon. I just taste much better.