16 Comments

    1. Barry,
      Refrigerate for up to two weeks, freeze for months and months if properly wrapped. Freezer burn is the enemy there, and proper wrapping will keep it at bay.

  1. If the Canadian bacon is to be frozen, and the brining temperature is 40 f or below, can the pink salt not be used?

    1. Janet,

      Yes, you can omit it. But it won’t be pink when you cook it, and there is more to the curing salt than just preservation: it changes the flavor of the meat in a way that regular salt doesn’t. I happen to like the way it changes it, but if you have concerns about the salt for health reasons, by all means, omit it. I would add a little more salt to the brine, though.

    1. Alex,
      You can omit sugar, it will just taste predominantly of salt. That style of bacon used to be common, so I’d say give it a try.

  2. Still have the recipe wrong; will get no pink color to meat.

    Written as 2tsp, Should be 2 Tablespoon usually written as 2Tsp or 2Tbsp.

    Apparently nobody on the site cares or closely review their work!

  3. Your article has piqued my interest. This is definitely a thinker’s article with great content and interesting viewpoints. I agree in part with a lot of this content. Thank you for sharing this informational material.

  4. The amount of water for this recipe should be in liters, you dont specify if the gallon is US or imperial.
    I used the used 3.78 liters or 1 us gallon, hope that’s ok.

  5. I’d like to know How to get the cornmeal to stick to the pork loin. When I had this in Canada, there would always be a quarter inch thick layer of cornmeal. Making it here it just doesn’t stick to the pork. Thank you in advance.

    1. I suspect they bury it in corn meal and let it sit for a long time. The cornmeal will draw out moisture and that moisture will cake the cornmeal to the surface.

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