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Canadian Style Bacon [smoked meat] |
The bone is carefully removed from 12- to 20-lb.
pork loins,
and then the loins are cured by dry curing or stitch pumping. This
is followed by a brine pickle, then meat is stuffed into fibrous or
stretch casings. The cured loins are slowly smoked at low
temperatures. Canadian bacon may be fully cooked when purchased, or
require additional cooking. May be fried or grilled. |
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