Have you ever made Pea Meal Bacon from fresh boneless Pork Loins? They are cured but not smoked. For each pound of loin, you mix 1 Tablespoon of either Mortons Tender Quick or Mortons Sugar Cure and 1 teaspoon of white granulated sugar. mix well. Trim most fat from loin and cut in half. Rub all the salt and sugar into the lions, making sure you coat the ends. Then place in a one or two gallon zip lock freezer bag depending on the size of loins.
Lay flat in a refrigerator for 24 hours, then turn over for another 24 hours. There will be a lot of liquid in the bag. After 48 hours, take the meat out of the bag and rinse under cold water. Dry and place back in refrigerator uncovered for 24-48 hours to let the cure stabilize in the meat and let it dry.
Take the loins and slice them about 3/8 inch. Take a wet paper towel and dampen/wet the slices and roll them in either corn meal, cracker crumbs, or Progresso Italian Bread crumbs.
Fry them easy in a med hot skillet. If you over fry them, they will turn hard like ham does when over cooked. Serve with eggs for breakfast or dinner with rice or anyway you please.
When freezing, use a piece of wax paper between slices. Very low labor with only a couple of ingredients. Easy peasy.
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First is carbonara, second is a braised oxtail ragu
