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.


Yummy in an omelet with garlic scapes.

4 comments:

El Padrino said...

if i cant sous vide can i roast?

Ryan said...

my god you are brilliant

Nick N said...

el padrino- yea roast it at 200 till it's 150 in the middle.

ryan- thanks a lot!

cook eat FRET said...

beeUteaful... and lean...