oompappy
Sous Chef
Dry cure method for Canadian style back bacon.....
For a 7 to 8 lb. boneless pork loin.
Cut in 3 equal pieces.
Trim most but not all surface fat. (see pics)
1 TB per pound Morton Tender Quick
1 ts per pound sugar
2 ts (total) oompappy rub for pork
Apply evenly over meat...
Seal in zip-lock bags and refrigerate for 4 days.
Turn over daily...
Rinse really, really well under cold water or soak
in cold water for 30 mins. & rinse to remove excess saltiness,
pat dry and air dry on a rack in the frige for about
3 hours...
Smoke at 165* to 185* to an internal temp of about 150*...
Baste with boiling maple syrup and roll in
yellow cornmeal (optional). Let cool and
store in frige...
Slice and pan fry with a little butter, lard
or your favorite oil...
For a 7 to 8 lb. boneless pork loin.
Cut in 3 equal pieces.
Trim most but not all surface fat. (see pics)
1 TB per pound Morton Tender Quick
1 ts per pound sugar
2 ts (total) oompappy rub for pork
Apply evenly over meat...
Seal in zip-lock bags and refrigerate for 4 days.
Turn over daily...
Rinse really, really well under cold water or soak
in cold water for 30 mins. & rinse to remove excess saltiness,
pat dry and air dry on a rack in the frige for about
3 hours...
Smoke at 165* to 185* to an internal temp of about 150*...
Baste with boiling maple syrup and roll in
yellow cornmeal (optional). Let cool and
store in frige...
Slice and pan fry with a little butter, lard
or your favorite oil...