Originally Posted by bbassi
I always wondered how Micky D's got the perfectly round Canadian bacon on the egg ma'muffins?

(and Roger I have 4 venison roasts in the Pastrami rub curing as we speak.)

I have a Canadian Bacon recipe that calls for the pork loin to be stuffed into a 3-3 1/2 inch casing using a Meat Stuffing Horn.
https://www.webstaurantstore.com/64673/meat-stuffing-horns.html

This technique will make perfectly round Canadian Bacon.

Never tried it, not going to try it, not purchasing a $400 horn.

Give a man a fish and he eats for a day. Give a man a welfare check, a forty ounce malt liquor, a crack pipe, an Obama phone, free health insurance. and some Air Jordan's and he votes Democrat for a lifetime.