COULD ANYONE HELP ME PLEASE TELL ME HOW TO MAKE CANADON BACON OUT OF PORK LOIN ? ALSO HOW CAN YOU TELL IF A PLASTIC CONTAINER IS SAFE TO SALT CURE MEAT IN . THANKS DICK
First Richard how much meat are you planning cure that is what we need to know first. Did you look in the pork division of this site? Seems like I saw the directions there I will check there. Frankly a double smoked ham is so good I wouldn't mess with canadian bacon. I inject the ham with mix of brandy 1/2 cup and 1/2 cup or brown sugar. Smoke using hickory wood chips. I smoke a 9 lbs ham for 5 hours at 200 degrees. It is off the wall especially with fried potatoes and eggs!!!