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Author Topic: Cured & Smoked pork loin / kinda back bacon  (Read 173 times)

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Darwin

  • Starting to taste the Smoke.
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Cured & Smoked pork loin / kinda back bacon
« 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:
« Last Edit: January 02, 2018, 10:17:38 PM by Darwin »
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Bar-B-Lew

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Re: Cured & Smoked back bacon
« Reply #1 on: January 02, 2018, 09:12:39 PM »

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