Canadian Bacon

1. Curing:

2. Trim fat from pork loin.

3. Mix Morton Tender Quick and sugar.

4. Rub mixture into the loin.

5. Place loin in "food grade" plastic bag; tie open end.

6. Refrigerate and allow to cure for 3-5 days. Remove from cure.

7. Soak loin in cool water for 30 minutes; pat dry.

8. Refrigerate uncovered to dry slightly before cooking.

9. Cooking:

10. Cut into 1/8 inch thick slices. Preheat skillet; brush with oil. Fry over low heat, turning to brown evenly, about 8 - 10 minutes.

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Nutrient	Quantity
Total fats	134.6115 g
Protein	285.2286 g
Carbohydrates	13.7724 g
Energy	2408.0273 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8208 g
Water	938.0438 g
Aspartic acid	26.6761 g
Calcium, Ca	357.3368 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.6977 g
Niacin	99.1392 mg
Hydroxyproline	0.9986 g
Vitamin A, RAE	41.0401 g
Fatty acids, total trans-polyenoic	0.3146 g
Arginine	18.3723 g
Riboflavin	4.5281 mg
Fatty acids, total polyunsaturated 15:0	0.0684 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.7387 g
Fatty acids, total saturated 20:1	0.8482 g
Glutamic acid	43.5709 g
Sodium, Na	1300.0169 mg
Fatty acids, total saturated 16:1 undifferentiated	3.1327 g
Total lipid (fat)	134.6115 g
Manganese, Mn	0.1294 mg
Proline	11.5323 g
Fatty acids, total saturated 16:0	29.3437 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	18.0576 g
Sucrose	13.6882 g
Choline, total	979.4902 mg
Fatty acids, total polyunsaturated 18:1 t	0.8345 g
Sugars, total	13.6882 g
Serine	11.9153 g
Fatty acids, total saturated 10:0	0.1505 g
Fatty acids, total saturated 18:0	15.4995 g
Fatty acids, total saturated 20:4 undifferentiated	0.9439 g
Vitamin B-6	6.3612 mg
Selenium, Se	455.545 g
Ash	15.0715 g
Vitamin D	519.8412 IU
Fatty acids, total saturated 18:1 undifferentiated	54.5423 g
Pantothenic acid	11.6964 mg
Phenylalanine	11.8469 g
Copper, Cu	1.2461 mg
Betaine	38.3041 mg
Thiamin	6.7853 mg
Retinol	41.0401 g
Methionine	7.8113 g
Iron, Fe	11.5423 mg
Carbohydrate, by difference	13.7724 g
Phosphorus, P	2257.3431 mg
Alanine	16.334 g
Cholesterol	902.882 mg
Valine	14.4324 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0821 g
Fatty acids, total saturated 18:2 undifferentiated	18.2765 g
Glycine	12.8866 g
Fatty acids, total saturated 14:0	1.7374 g
Zinc, Zn	37.3506 mg
Isoleucine	13.5022 g
Fatty acids, total saturated 12:0	0.1231 g
Fatty acids, total polyunsaturated	20.9578 g
Leucine	23.4749 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.2189 g
Fatty acids, total trans-polyenoic 18:3i	0.0821 g
Vitamin A, IU	150.4803 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1368 g
Tryptophan	3.3926 g
Fatty acids, total polyunsaturated 18:1 c	53.7215 g
Fatty acids, total saturated 20:0	0.2052 g
Tyrosine	11.2997 g
Vitamin B-12	7.3872 g
Fatty acids, total saturated	47.5655 g
Histidine	11.6007 g
Fatty acids, total monounsaturated	58.5232 g
Threonine	12.5446 g
Fatty acids, total polyunsaturated 17:0	0.4241 g
Vitamin D (D2 + D3)	12.312 g
Vitamin D3 (cholecalciferol)	12.312 g
Vitamin E (alpha-tocopherol)	2.736 mg
Fatty acids, total trans	1.1354 g
Fatty acids, total trans-monoenoic	0.8345 g
Magnesium, Mg	232.8365 mg
Lysine	25.3628 g
Potassium, K	3670.2503 mg
Cystine	3.2148 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	3 teaspoons	55.062	13.7724	0
pork loin	3 lbs	2352.9653	0	134.6115
morton tender	3 tablespoons	0	0	0