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Canadian Bacon

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)285.2286
Energy (kCal)2408.0273
Carbohydrates (g)13.7724
Total fats (g)134.6115
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork loin 3 lbs boneless 2352.9653 0.0 285.2286 134.6115
    morton tender 3 tablespoons - - - -
    sugar 3 teaspoons 55.062 13.7724 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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