Canadian Bacon - pork loin

Method

• Curing:
• Trim fat from pork loin.
• Mix Morton Tender Quick and sugar.
• Rub mixture into the loin.
• Place loin in "food grade" plastic bag; tie open end.
• Refrigerate and allow to cure for 3-5 days. Remove from cure.
• Soak loin in cool water for 30 minutes; pat dry.
• Refrigerate uncovered to dry slightly before cooking.
• Cooking:
• Cut into 1/8 inch thick slices. Preheat skillet; brush with oil. Fry over low heat, turning to brown evenly, about 8 - 10 minutes.