I remove all fat from the pork loin,
Butterfly the loin to lay flat..
Sprinkle the cure on both sides then pick the loin up and shake off any excess....
1 TBS Tenderquick mixed with 1 tsp sugar PER pound of meat....
Wrap and let cure in fridge for 3 days...
After curing, let the loin soak in cool water for at least 2 hours to remove some of the cure.
I rehydrate some morel mushrooms...
Brown some dove sausage and let it cool....
Top the cured bacon with the dove sausage, morels and some leeks....
I like cracked black pepper on top....
Into the smoker with a bit of hickory....
The dove sausage and morel stuffed canadian bacon was wonderful, I will be making this again. :)
Wrap and let cure in fridge for 3 days...
After curing, let the loin soak in cool water for at least 2 hours to remove some of the cure.
I rehydrate some morel mushrooms...
Brown some dove sausage and let it cool....
The dove sausage recipe...http://cowgirlscountry.blogspot.com/2008/10/dove-sausage.html
Top the cured bacon with the dove sausage, morels and some leeks....
I like cracked black pepper on top....
Into the smoker with a bit of hickory....
The dove sausage and morel stuffed canadian bacon was wonderful, I will be making this again. :)
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2 comments:
That looks great - I'd love to try it. No doves, though. We do, however, have a bunch of dried morels looking for a good use. I hadn't thought of using them for sausage, but now I am...
Thanks Mike! :)
I did another canadian bacon awhile back and used the morels with some venison sausage...it turned out great too.
Good luck with your morels. :)
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