Wednesday, March 10, 2010

Good breakfast = (Home cured Canadian Bacon)

I'm a morning doesn't make any difference if I'm meeting a client at 0530 to catch tarpon or have an appointment to show real estate at 0930. I'm still up before daylight enjoying coffee and a hearty breakfast.

Last year I ran across a recipe for Canadian bacon on Cowgirl's Country Life , an eclectic site full of excellent recipes & ideas and I decided that was something I wanted to try.

This is my second attempt at home made bacon and is by far the best! The recipe is very simple and takes very little time to prepare.


Pork loin  (all fat and silver skin removed)
Morton's Tender Quick                   1 Tbs. per pound of meat
Brown sugar                                  1  tsp. per pound of meat
Mix sugar and salt together, and rub the loin, covering completely. Shake off any excess and place in a plastic container to cure in your refrigerator for 7 days, then remove and rinse off salt and soak in cold water for 1 hr., changing the water after 30 minutes. At this point you can coat it with fresh ground pepper, crushed red pepper, fresh rosemary or just  leave it plain. Place in frig for half a day (overnight) to let the meat dry out. Into a 225 deg. smoker until the loin hits an internal temperature of about 140 (this is not completely done and allows for warming up for breakfast). Cool and refrigerate. I slice the loin and package in small freezer bags and freeze until needed.

This is an excellent and very economical breakfast meat...give it a try!


  1. Glad to hear it worked out well for you Capt Ron.. looks delicious! :)


  2. Thanks for the inspiration Jeanie, It's delicious.