The Test of Tastes
After all four types of Canadian Bacon were finished, it was time to compare.
We started with two pork loins – one from a locally grown and butchered pig, the other from Walmart. From each loin we made two different Canadian Bacon recipes. Both called for soaking the loin in brine and then smoking it. There were some significant differences however. One recipe called for an herb brine with garlic, thyme, sage, and sugar. The brine was then chilled and the pork loin soaked in it for two day.
Then the loin was smoked for 2.5 to 3 hours.
The 2nd recipe called for a standard salt water brine, but in this recipe the loin soaked for 5 days, then it slipped into a casing (cow intestine), and smoked for several hours at a very low temperature.
After both recipes were complete we made a party out of it.
Who wouldn’t love to get payed for eating. That’s one of the great perks of working at METER – we’re often given that opportunity.
24 METER employees contributed as a panel of judges in tasting the Canadian Bacon.
The four types of home made Canadian bacon and one pre-made store bought Canadian bacon were sliced and put on plates labeled with the letters a, b, c, d, and e.
The panel of judges rated each bacon (in random order) on a scale of 1 to 10 (1 being “I hate it” and 10 being “I love it”) then wrote in comments.
After the judges had completed the tasting, I explained to them the differences between the plates – which lead to some interesting reactions of surprise. The plates were lined up for additional enjoyment by them and other METER employees.
The results of the testing were a little surprising.