Dining and Cooking
Nine days ago I thought “Eggs Benedict sounds good two Sundays from now, I should try making Canadian Bacon.” And today I have the payoff.
In Smoking

Nine days ago I thought “Eggs Benedict sounds good two Sundays from now, I should try making Canadian Bacon.” And today I have the payoff.


I had an extra pork loin that I got for 9¢ because of a mislabel, so I wanted to try something new. I also have curing salt, so I did a 9 day wet cure, bought a cheap meat slicer, smoked, and here are the results. Also made a homemade hollandaise sauce, came out a solid 10/10, no notes.

by DrPenisWrinkle

14 Comments

  1. Underwater_Karma

    You should try smoked salmon Benedict next. I mean, after you’ve eaten 200 of the original with all that Canadian bacon

  6. mstrong73

    Pork loin is so cheap I always have back bacon and peameal bacon in the freezer. The cure is the same so you can make both easy

  7. Dead_Henchman

    I just a few hours ago looked at a pork loin in my freezer and didn’t know what to make with it. This here inspiration looks delicious!

  9. Sumthin-Sumthin44692

    I love planning out everyday meals weeks in advance as well.

    Well done.

  10. allmykitlets

    I’m sorry, I missed the part where you invited us over for brunch.

  11. CreepingDeath-70

    I can’t poach an egg without all the whispy stuff to save my life! What’s the secret? Also never tried to make Hollandaise sauce myself, so a guide for that would be fantastic!

  13. ATotalBakery

    I love long culinary projects, looks amazing!

  14. -Thizza-

    Perhaps a dumb question but Canadian bacon isn’t made of pork belly?