In general, I would say that I’m a confident cook, especially when I’ve done something a zillion times before. However, it doesn’t matter how many times I’ve cured meat, I have a tendency to freak out a bit when I remove it from the brine and it looks gray and unappetizing.
Me: Oh my God! It didn’t cure!
Meat: Stop it.
Same thing when I cut into it.
Me: Is that raw? Didn’t that cure? Holy Mother of God!
Anyway. Since this was my first time making Canadian bacon, I wanted to taste test it before rolling in cornmeal and freezing for the holidays. The recipe was good! Not at all like the smoked Canadian bacon you can buy in the supermarket, but more like fried country ham without the American flavoring.
I cut some slices from the back end of the bacon for the test, preserving the meatier front end for attractive, holiday breakfasts and brunches that will include Eggs Benedict. I’ve got this easy, age old recipe for blender hollandaise sauce that can be kept warm in a thermos. But more on that during the holidays.
I don’t know why the Canadians roll the bacon in cornmeal but if you do, let me know.
Okay, to finish the recipe: Remove the cured bacon from the brine, rinse, then soak in cold water for about 40 minutes, changing the water twice. Drain and dry the bacon, then roll in yellow corn meal. Refrigerate or freeze until ready to use.