Canadian bacon

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  1. Meatdad
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Yummy. Poach an egg and some hollandaise sauce

matthewdemars
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All that work for me to find out 4 days later i destroyed a whole pork loin 🤦🏾‍♂️

legendaryone
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You don't have to use pink salt (a known carcinogenic) which only holds the pink color in the meat. The 'brine" (which is salt) is what "cures" the meat. That was a LOT of pink salt!

tomskipton