Bob Correll
R.I.P. 3/31/2022
Or Canadian bacon if you wish.
1.5 lb pork loin end.
cured with Morton's Tender Quick, and maple sugar for 4 days.
soaked/rinsed in cold water for 2 hrs., changing the water every 30 minutes.
dried and in fridge for 5 hrs.
wanted to cold smoke the start.
a few briquettes, barely lit, hickory on top.
rolled the loin in a mix of fresh ground black pepper, red pepper flakes, onion & garlic powders.
after about 1 hr. of cold smoke, I added a few more briqs and more wood.
this brought the hood temp up to about 200.
this is at 1.5 hrs. and an internal of 125.
heat was dying, let it go about another 45 minutes to reach 145 internal.
time to taste.
The taste is excellent, not too salty, with a pretty good kick.
Nothing that a cold glass of milk can't tame.
1.5 lb pork loin end.
cured with Morton's Tender Quick, and maple sugar for 4 days.
soaked/rinsed in cold water for 2 hrs., changing the water every 30 minutes.
dried and in fridge for 5 hrs.
wanted to cold smoke the start.
a few briquettes, barely lit, hickory on top.
rolled the loin in a mix of fresh ground black pepper, red pepper flakes, onion & garlic powders.
after about 1 hr. of cold smoke, I added a few more briqs and more wood.
this brought the hood temp up to about 200.
this is at 1.5 hrs. and an internal of 125.
heat was dying, let it go about another 45 minutes to reach 145 internal.
time to taste.
The taste is excellent, not too salty, with a pretty good kick.
Nothing that a cold glass of milk can't tame.