Recipe Section > Deli & Charcuterie
Cured & Smoked pork loin / kinda back bacon
(1/1)
Darwin:
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:
Bar-B-Lew:
I should have done that with the pork loin I bought for $0.99/#.
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