I'm just a 15 year old high school student in the Philadelphia suburbs with a love for food. I have an apprenticeship at Lacroix at the Rittenhouse, and will be writing about my experiences there, as well as anything else that strikes my palate.
Friday, June 26, 2009
Home-Cured Canadian Bacon
Pork Loin brined in salt, brown sugar, liquid smoke, peppercorns, and garlic for three days, then cooked sous vide at 150 for about 2 hours.
Yum, delicious, tender, succulent, great eaten cold on sandwiches, even better slightly rendered in a pan.