Canadian Bacon
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hahaha!! cockeye ... sorry my childish side just came out :P
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that is some good ingredients rite there
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you should fill the egg with charcoal the the top of the firebox and put a few more big pieces in there...
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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?
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The Canadian Bacon looks great! I was curious as to what the name of the accompanying song to this video?
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How do you cure it?
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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