Cured & Smoked pork loin / kinda back bacon
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#1 by
Darwin on 02 Jan 2018
Time to get a bit of smoking done while the weather is nice. Dry cured with Morton's Tender Quick and sugar for 10 days. Cold smoked with Hickory pellets for 6 hours. Heat added to an internal temp. of 145. Will get vacuum sealed in the morning while the cheese is being smoked.
Darwin
#2 by
Bar-B-Lew on 02 Jan 2018
I should have done that with the pork loin I bought for $0.99/#.
Bar-B-Lew
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