Canadian Bacon - cooking recipe

Ingredients

3 lbs boneless pork loin
3 tablespoons morton tender quick
3 teaspoons sugar

Preparation

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.