Canadian Bacon

I found a couple of pork roasts on clearance and since we are curing and smoking a pork belly for bacon, I thought I’d try these for some Canadian bacon.  The only hitch might be that they were packaged in some odd, slimy, “gravy” that I washed off as well as I could.

I modified the recipe from Michael Ruhlman’s Blog post on Canadian Bacon

  • 2 quarts of water
  • 5 tablespoons kosher salt
  • 2 tablespoons pink salt
  • 1/2 cup white sugar
  • 5 cloves garlic – smashed
  • 2 bay leaves (I left these out as they are trapped in our pantry)
  • 1 bunch of dried sage
  • 7 or 8 springs of thyme
  • 1 lemon – halved
  1. Combine the ingredients in a pot and bring it to a simmer, stir to dissolve the salt and sugar.
  2. Remove it from the heat and chill it in the refrigerator.
  3. Place the pork and the brine into a vacuum bag and refrigerate for about 72 hours.
  4. Remove the pork from the brine, rinse it and pat it dry.
  5. Refrigerate it uncovered for 4 – 24 hours.
  6. For Canadian Bacon: hot smoke the loin to an internal temperature of 145 to 150 degrees.

In the end, the Canadian Bacon tastes really good and sliced just beautifully.

It’s in the fridge waiting for breakfast.


Jim and Denise’s Wild Rice Casserole

1 lb sweet italian bulk sausage
1/2 cup chopped celery
1 T minced onion
1/2 cup chopped green pepper
1 can cream of mushroom soup mix
1.5 cup water
2 packages Uncle Ben’s Wild/White Rice mix (only use on seasoning packet)
4 oz  diced pimientos – drained
1 cup shredded cheddar cheese

Brown the sausage , stirring to crumble.  Add celery, onions and peppers and saute until tender.  Drain off pan drippings and stir in mushroom soup, water, pimientos, cheese and seasonings.  Pour into a greased 12″ x 8″ x 2″ baking dish.  Cover with foil and bake for 90 minutes at 350 degrees.

Chicken Enchilada Soup

1 T vegetable oil
1 lb boneless, skinless chicken breasts
1/2 cup diced onion
2 cloves minced garlic
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup red enchilada sauce
16 oz Velveeta cheese – cut into 1/2 inch cubes
1 t salt
1 t chili powder
1/2 t cumin

Saute the chicken breasts to brown ( about 4-5 minutes).  Remove the chicken and add onions and garlic to the oil, sauteing until they are translucent.  Add the chicken broth, enchilada sauce, salt, chili powder and cumin.

Add the masa harina to 3 cups of water and stir to blend.  Add to the soup, bring to a boil and reduce the heat to a simmer.

Add the cheese and simmer to melt.  Shred the chicken and add to the soup.  simmer until thick and serve with corn chips.

Basic Scone Mix

This recipe is great for blueberry scones, chocolate chip scones, oat scones, or leave it plain and add a little jelly filling.

Preheat oven to 400 degrees.

2 cup flour (I usually use a mix of white and whole wheat)
1 T baking powder
3 T sugar
1/2 t salt
5 T chilled butter cut into small pieces
1  to 1.25 cups buttermilk (I sometimes use 1 cup milk and 2 T lemon juice if I don’t have any buttermilk)

1.5 cups frozen berries (for blueberry scones)

mix the dry ingredient and cut in the butter.  Mix the buttermilk in, add the berries and kneed a few times (don’t over do this – they will get tough).  Shape into a 1/2 thick circle and cut into 8 wedges.  Brush on buttermilk and bake about 20 minutes.  Turn the baking tray after 10 minutes.

Cakes and Jam

fig-orange preserves

8/25:  Finally rid of another migraine I was able to get started early this morning. I was able to make two batches of fig-orange preserves and three loaves of zucchini bread.

zucchini bread


I painted the final coat on the railing on the second floor deck and started coating the clothes line posts.  I need to finish that later this afternoon or evening.  We were hoping there would be more zucchini on the plant today, but it’s not doing very well this year and we only had one small one.  We’ll leave it on and hope it get bigger soon.

Fig and Orange Jam

  • 1 1/2 cups diced figs (fresh)
    1/2 cup diced orange sections
    1 1/4 cups of sugar
    1 1/2 t  orange peel
    3 T lemon juice
    1/4 t ginger
    1/4 t cloves
    1/4 t cinnamon
    1/2 t butter


Combine the ingredients in microwave safe container and let it sit for 30 minutes.

Microwave on high until the fruit starts to boil and stir. Keep cooking and stirring every few minutes for a total of about 15 minutes or until thickened.  I have also tripled the batch and done this on the stove top.

Pour into sterilized jars and can as normal.