If you've never tried homemade canadian bacon, you are missing out. :)
It' easy to make, the hardest part is the waiting while the meat cures.
This is one of my favorite recipes.
Start with a large fresh pork loin or back loin..(not tenderloin). This one was around 11lbs.
Cut the loin in half to try both recipes.
1TBS of Morton's Tenderquick mixed with 1 tsp of sugar PER POUND of meat.
Rub the mixture all over the meat and shake off any excess.
Wrap in plastic or place in covered container to cure in your fridge for 6 days.
I made a mixture of Morton's Tenderquick and water.....then added my own touch.
10 cloves of garlic
2 dried cayenne peppers
1 TBS jalapeno powder
1 TBS dried onion flakes
1/4 cup of brown sugar
I let the bacon sit for at least 30 minutes before slicing
Time to slice....I like them thin, you can slice how ever you like them. :)