Jim Lampe
TVWBB 1-Star Olympian
Also called Canadian Bacon
Started the cure a week apart from two 3+ lbs of pork loin
Using the same cure.
yesterday, I removed them from the cure, rinsed and patted dry…
Lettem sit in the fridge overnight
Today… moments ago I fired up the 22”WSM
using Weber briquettes and Pecan wood for smoke.
take a peek:
Now, we wait….
goal is to keep the temp inside the smoker about 225°F and bring the pork to an internal temp about 145 to 148°F…
I’ll post more pictures later.
Thanks for swingin’ by
Started the cure a week apart from two 3+ lbs of pork loin
Using the same cure.
yesterday, I removed them from the cure, rinsed and patted dry…
Lettem sit in the fridge overnight
Today… moments ago I fired up the 22”WSM
using Weber briquettes and Pecan wood for smoke.
take a peek:
Now, we wait….
goal is to keep the temp inside the smoker about 225°F and bring the pork to an internal temp about 145 to 148°F…
I’ll post more pictures later.
Thanks for swingin’ by