canadian bacon

racerss10 · Joined: 08 May 2010 Posts: 4

Hello I have read everything on here about making it. The main question I have is I bought A small tenderloin and it was 2 Pieces about a pound a piece. Does that mean I only need to cure a day or two?They are only an inch thick.

71ragtop · Posted: Jun 04 2010 Post subject:

Are you talking tenderloin or the back loin? The back loin is usually around 8-10 lbs The tendies are prolly what u have. Pound those babies out flat bread and fry then go get a whole loin at Sams Club
_________________

racerss10 · Joined: 08 May 2010 Posts: 4

Too late for that I figured when I open the package it was the wrong one.
That wasn't going to stop me from trying so its been curing for 3 days.

wnkt · Posted: Jun 10 2010 Post subject:

I cured a Whole loin cut in two pieces and cured them for about a week in separate bags.
3 days for a small tenderloin is probably plenty
_________________
Electricity can be dangerous. My nephew tried to stick a penny into a plug. Whoever said a penny doesn't go far didn't see him shoot across that floor. I told him he was grounded. - Tim Allen

Oregon smoker · Posted: Jun 10 2010 Post subject: