"Edwin Pawlowski" > wrote in message
t...
> Since a couple of curing questions arose, this is something else to try.
>
> CANADIAN BACON
>
> Pea meal bacon:
>
> After curing, the loins are dried somewhat and coated generously with
> yellow cornmeal. They are then sliced and fried.

I recently made "Canadian Bacon" by following the directions given with
Mortons Tender Quick. Following some instructions in other books I have I
added some extra flavourings. Taking five two pound pieces of loin I dry
cured them all with the Mortons blend and added respectively to the other
four of a table spoon of brown sugar, maple syrup, honey and molasses. I
smoked them all to almost a hundred and fifty degrees F. They all came out
excellent!

My problem is that Windsor Salt, the corporation that owns Mortons, has no
interest in selling their product in Canada. They sent me two bags of
tender quick when I called their customer service about getting their
products shipped anything but UPS. UPS doesn't service Newfoundland well
and their brokerage fees are outrageous. Does anybody have any sugestions
as to what is an alternate but equal product to Mortons Tender Quick that
might be available in Canada? I found the Mortons product great, but I
won't order in from the US a product which will cost me four times as much
as it should.

The irony is that the Mortons they sent me which they won't sell me in
Canada came from the Montreal offices via Canada Post. It's really too
silly, but this is what I'm being told by their sales office. Any
suggestions?
>
>
>
> --
>
> Brian Shafer
>
>