Pellet Fan

Recipe Section => Deli & Charcuterie => Topic started by: Darwin on January 02, 2018, 09:09:48 PM

Title: Cured & Smoked pork loin / kinda back bacon
Post by: Darwin on January 02, 2018, 09:09:48 PM

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.   :cool:

Title: Re: Cured & Smoked back bacon
Post by: Bar-B-Lew on January 02, 2018, 09:12:39 PM

I should have done that with the pork loin I bought for $0.99/#.