Canadian Bacon

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Vermin999

Executive Chef
Joined
Oct 7, 2009
Messages
2,848
Location
San Diego CA
Bought a whole pork loin at Costco and used the front portion for a roast and the two back pieces for some Canadian bacon
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I just used Tenderquick and brown sugar as the cure and cured it for 8 days. The bigger piece after the cure
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Rolled both pieces in some black pepper and then on the WSM at 225*F
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Smoked with some pecan and pulled them at 160*F
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They spent the night in the fridge and then were sliced this morning. I wanted to make a McVermin this morning but we are out of eggs!!! :mad:
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