Bought a pork loin today and I'm going to make Canadian Bacon. Was wondering about removing the fat cap. I actually like fatty bacon . Will it last longer in the freezer with out the fat. "Not like it will be there Long" . I received my a-maze-n smoker and cant wait to try it out.
Pork loin Fat Cap
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Fat cap is a matter of preference. Look at the amount of fat in bellies. Shelf life in the freezer will not be a concern. The real problem will be trying to keep enough in the freezer.
Good luck and good smoking.
Loins are all ready to go and in the fridge, 1 loin was 4 lbs the other 4.5lbs. They will be curing to Aug 7. I believe that should be adequate time. Did one with High mountain cure and the other with TQ and sugar. Added garlic powder,onion powder, pepper and paprika. My tomatoes are starting to ripen, cant wait to Make a BLT.