Morton Tender Quick Bacon Food
PEAMEAL BACON
Pea meal bacon is made from pork loin. It is a nice, low fat meat that cooks quickly when sliced. When baked it is a nice juicy meat. Basically the meat is placed in a zip loc bag along with rubbed in curing salt mixture. Then, and I know this is the hard part, put it into the meat keeper of the refrigerator and ignore it until the cured date of five days later. Honestly, do not look at it, do not fuss with it, leave it alone! Once the cure day arrives you can remove from the refrigerator and roll in corn meal. If using thick cut boneless pork loin chops roll only the outside in the cornmeal then bake.
Provided by salvador1709
Categories Breakfast
Time P5DT5m
Yield 2 pounds, 10 serving(s)
Number Of Ingredients 3
Steps:
- Measure the Morton's Tender Quick and white sugar into a small bowl mix well.
- Place the meat into the bag or container.
- Sprinkle the salt/sugar mix onto the meat and rub it inches
- Now seal the bag or container.
- Let sit for 5 days in fridge.
- It does change color a little and there will be a little liquid in the bag but don't worry!
- Remove the meat.
- Roll in corn meal.
- slice and fry.
Nutrition Facts : Calories 196.3, Fat 12.7, SaturatedFat 4.4, Cholesterol 54.4, Sodium 38.1, Carbohydrate 1.3, Sugar 1.3, Protein 18.1
HOMEMADE CANADIAN BACON
Been wanting to start making my own and saving it here for safe keeping. I haven't tried this yet. Update: I have made this now after reading Wing Man's review. I have made it several times over the last year or so and it is great. I just never updated.
Provided by Chef Jeff Garland
Categories Pork
Time P8DT45m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Bring all ingredients except loin to a boil for 10 minutes.
- Trim fat from loin.
- Cool the brine to 38 degrees F and strain if desired.
- Add loin and put a plate on top to keep submerged.
- Cover,Put in fridge and let sit 7 days turning once at 4 days.
- Remove and rinse in cold water. Soak for 45 minutes in cool water.
- Get smoker to 225 Degrees F. Use a good hardwood of choice.
- For breakfast bacon cook to 145 degrees F.
- For finished bacon cook to 155-160 degrees F.
- Cut to desired thickness. 1/4" for me.
- Keeps in fridge same as commercial bacon.
- Keeps in freezer longer if left unsliced.
Nutrition Facts : Calories 298.6, Fat 15.9, SaturatedFat 5.5, Cholesterol 68, Sodium 57.4, Carbohydrate 14.1, Fiber 0.2, Sugar 13.3, Protein 22.7
BACON
This recipe is used for smoked pork and bacon, and will work for Canadian bacon as well This bacon needs lots of smoke.
Provided by Dave
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time P6DT6h10m
Yield 16
Number Of Ingredients 6
Steps:
- In a 2 gallon container, mix together the brown sugar, curing mixture, and water. Submerge the pork belly in the mixture so that it is covered completely. If the meat floats, you can weigh it down with a dinner plate or similar object. Refrigerate covered for six days.
- Light charcoal in an outdoor smoker. Soak wood chips in a bowl of water. When the temperature of the smoker is between 140 and 150 degrees coals are ready. Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour. Store in the refrigerator. Slice and fry as you would with store-bought bacon.
Nutrition Facts : Calories 613.5 calories, Carbohydrate 6.7 g, Cholesterol 81.6 mg, Fat 60.1 g, Protein 10.6 g, SaturatedFat 21.9 g, Sodium 1813.6 mg, Sugar 6.7 g
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