CANADIAN BACON I

By Beefman-2

ANOTHER GOOD SMOKED CANADIAN BACON, GREAT FOR HAM SANDWICHES

Ingredients

• 10 TO 25 LB PORK LOIN
• HAM CURE I
• 3/4 TBSP/ LB MORTON TENDER QUICK
• 3/4 TSP / LB BROWN SUGAR
• 1 TSP / LB GARLIC POWDER
• 1 TSP / LB ONION POWDER
• 1 TSP / LB BLACK PEPPER
• RUB
• 1 CUP BROWN SUGAR PACKED
• 3 TBSP GROUND MUSTARD
• 1 TSP GROUND CLOVES
• 1 TSP NUTMEG
• 2 TSP BLACK PEPPER

Preparation

Step 1

MIX CURE THROUGHLY AND APPLY CURE TO MEAT AND INTO TUPPERWARE CONTAINER PLACE IN FRIDGE FOR 7 DAYS,

REMOVE FROM CONTAINER, RINSE LET DRY THEN APPLY RUB THEN BACK INTO FRIDGE BACK INTO FRIDGE OVER NIGHT , THEN REMOVE AND COOK / SMOKE AT 225 F TILL AN INTERNAL TEMP OF 145 – 150 F