Some recipes that use Morton Tender Quick include Dizzy Pig Cow Lick Canadian bacon and maple-smoked bacon. To make the Canadian bacon, cut a boneless pork loin into 8- to 10-inch pieces, and strip off the outer layer of fat and silver skin. Weigh each section, and estimate the total cooking weight by doubling it to account for the cooking water.
For every 10 pounds of weight, add 2 tablespoons of Dizzy Pig Cow Lick rub, 1 tablespoon of crushed juniper berries, 1 small quartered onion, 2 bay leaves and 3 cloves of garlic to a pot with water. Add Morton Tender Quick at approximately 3 percent of the total weight, sugar at 2 percent of the weight and .05 ounces of pink salt per pound.
Bring the mixture to a boil, and then refrigerate it until cool. Add the pork loin to the liquid, and allow it to cure for approximately five to seven days, turning once. Pat the loins dry, coat them with Dizzy Pig Cow Lick rub, and cook them in a smoker at 275 degrees Fahrenheit until they have an internal temperature of 160 degrees Fahrenheit.
To make cured maple-smoked bacon, trim 1 slab of pork belly so it is uniformly thick. Combine 1 tablespoon of Morton Tender Cure, 1 1/2 tablespoons of syrup and 1 1/2 tablespoons of sugar per pound of pork belly. Rub the mixture over the meat, and seal it in a plastic bag. Allow it to cure, skin-side down, in the refrigerator. For every inch of thickness, allow the pork belly to cure for seven days. When firm, pat the meat dry, and allow it to air out in the refrigerator for 24 hours. Bake the pork belly at 200 degrees Fahrenheit until the internal temperature is 150 degrees.