Sort by time | Sort by thread (beta)
Link to this comment:
Share to:
Loading...
- Your queue is empty. Add videos to your queue using this button:
or sign in to load a different list.
Loading...Saving...
hahaha!! cockeye ... sorry my childish side just came out :P
manonmoon12 6 months ago
that is some good ingredients rite there
001werd 2 years ago
you should fill the egg with charcoal the the top of the firebox and put a few more big pieces in there...
wazup862 2 years ago
So, you didn't feel a need to inject the meat? Also, a friend of mine had some concerns that "Tender Quick" wasn't strong enough for curing (he had tried it with Corned Beef). However, it seemed to work fine for you with a Pork Loin, right?
GeorgeLarson 2 years ago
The Canadian Bacon looks great! I was curious as to what the name of the accompanying song to this video?
bhobbes89 2 years ago
Dry cure with Morton "Tender Quick" a curing agent I found locally in a Super K-Mart. I think it was 1 Tbsp per Lb. of pork loin and vacuum sealed in the fridge for 6 days. Next time I'll do it for 3 days. It was a bit salty, but still smoke-a-licious.
GreenEggHead 3 years ago
How do you cure it?
KillFrenzie 3 years ago