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Author Topic: My Canadian Bacon  (Read 1865 times)

Offline whitey

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My Canadian Bacon
« on: January 26, 2010, 07:18:07 AM »
I made this from a center cut pork loin.
Brined in a simple cure of Tender Quick,Brown Sugar and garlic and little pepper.
Brined it for 10 days,Rinsed it pat dried and let rest for 24 Hours and smoked it at 225-250 till the internal temp was 145.







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Offline let.it.fly

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Re: My Canadian Bacon
« Reply #1 on: January 26, 2010, 07:21:57 AM »
yumyums :drool:
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Offline WAPITIHUNTER

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Re: My Canadian Bacon
« Reply #2 on: January 26, 2010, 07:30:05 AM »
Nice Job!! Looks really good! :drool:
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