05-04-2020, 01:18 AM
I got a pork loin and the #1 salt. I wanna make some Canada bacon ya hosers! Dazzle me with your knowledge!
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Canadian Bacon - PHBT
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I've honestly never had a reason to stray from the Ruhlmann recipe.
https://ruhlman.com/2011/02/16/canadian-...ng-basics/ 3 days total commitment, and if you buy a couple of full size loins, you can double or triple this to get 6 good hunks of bacon that freeze really well. Now I want some Benedict. As far as the PHBT, if the bulk of that ends up on this board, maybe it's appropriate to keep the name, but I'm not opposed to starting a new name for our unprecedented wealth of wisdom and genius. Suggestions? 
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05-04-2020, 01:57 AM
What does the PH stand for anyway? I just used it out of conformity, but Augie ain't nobody's whipping boy here!!!!
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05-04-2020, 04:31 PM
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