I posted this on a different forum without any response. Maybe the VWBB draws a more eduacated class of participant.
On a previous trip to Ontario, I purchased some fully cooked peameal bacon from a butcher. It was the best "Canadian Style Bacon" I have ever eaten. I didn't have a chance to get to the butcher yesterday, so I purchased a package of uncooked cured boneless pork loin produced by Lou's Peameal Bacon of Canada, Ltd., eh.
I need some advice on how to prepare this pork loin, especially from my Canadian friends. I looked in my Charcuterie book and it advises to smoke Canadian Bacon before use, but also says it can be baked in an oven. The one thing that has me scratching my head is that this meat came in a cryopack with a ziplock seal. This tells me that it is meant to be used as-is, and put back in the package for storage.
Should I rinse this cured loin before use? Can I use this as is, or should I smoke or bake it whole first (my original plan was to smoke it)?
Thanks for any help.
On a previous trip to Ontario, I purchased some fully cooked peameal bacon from a butcher. It was the best "Canadian Style Bacon" I have ever eaten. I didn't have a chance to get to the butcher yesterday, so I purchased a package of uncooked cured boneless pork loin produced by Lou's Peameal Bacon of Canada, Ltd., eh.
I need some advice on how to prepare this pork loin, especially from my Canadian friends. I looked in my Charcuterie book and it advises to smoke Canadian Bacon before use, but also says it can be baked in an oven. The one thing that has me scratching my head is that this meat came in a cryopack with a ziplock seal. This tells me that it is meant to be used as-is, and put back in the package for storage.
Should I rinse this cured loin before use? Can I use this as is, or should I smoke or bake it whole first (my original plan was to smoke it)?
Thanks for any help.