Canadian Style Bacon Recipe Will Cure Up To 25 Lbs

Serving Size : 1
Ingredients

for prepare Canadian Style Bacon Recipe Will Cure Up To 25 Lbs

:

Amount	Measure	Ingredient - Preparation Method
5	quarts	ice water 38-40F
6	ounces	dextrose
2	ounces	Prague powder #1
8	ounces	salt
25	pounds	pork loins

Processing: Dissolve all the ingredients in water. The loins are then spray pumped to 10% of their green weight. Loins are then placed into the leftover brine and placed into cooler for 4-6 days at 38-40 F. Remove loins from the cooler and wash under a shower of cold water. Smoking: Place in the smoker and smoke at 160F until an internal temperature of 142F is reached. Remove from smoker and cool with tap water until an internal temperature is reduced to 110F. 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 sliced and fried.

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