It’s hard to believe that a whole month has passed since my first foray into the world of Charcutepalooza, but here I am again with another post dedicated to the fine art of charcuterie. If you’ll recall, my last Charcutepalooza post was for Corned Beef Hash, and was crafted to meet that month’s challenge which was all about brining. This time around came the call for a brined and hot smoked pork loin in order to make a homemade “Canadian Bacon”.
Now I don’t know about any of you, but the words Canadian Bacon conjure only one image in my mind, and that would be a delectable Eggs Benedict (Hmmm…I actually just had another one pop into my head, but if it’s all the same to you, we won’t be discussing Egg McMuffins today, OK?). I’m sure there will be a delightful variety of non “eggs benny” recipes posted by other Charcutepaloozers (thats loozers, not losers), but for me, the darling of brunch menus everywhere, the Eggs Benedict, is the highest and best use of the lovely bacon we’ve made.
