Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Canadian Bacon, sort of?

Dry rub of Salt, pepper, brown sugar, cocoa, fine ground espresso ,& cinnamon---trimmed pork loin. Zip lock bags. Refrig. for 8-10 days. Turn over every day. After curing time remove from zip lock and air dry in refrig. for 2 days. Smoke then a very light coating of maple syrup. Roll in corn meal. Slice thin and hot butter in cast iron.