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Canadian Bacon No Qview sorry

post #1 of 5
Thread Starter 

I took about 15# of boneless pork loin and using Bearcarver's method with the TQ and brown sugar, I rubbed the 4 pieces and bagged each, left in the fridge for 13 days, took out and rinsed and dried, taste was very good I smoked it the next day with Apple chips in my cookshack which works well at making smoke at lower temps, at 130 for about 7 hours until I got home from work. I them upped the temp to about 170 and left it come to about 145-147.

 

One of the 4 pieces I did not use the brown sugar in and it had a more distinct salt taste, so if you want a slightly saltier taste as I was hoping for when I did the dried beef, cut back on the brown sugar or leave it out all together.

 

the guys at work ate about a pound of it in no time and one of my customers hid what I gave him from the others at the garage.

It came out great A BIG THANKS TO BEARCARVER AND ALL OF YOU FOR SHARING ALL THE NEEDED INFO TO MAKE IT GREAT.

post #2 of 5

That is a doer in my book for sure....thanks for the info.

post #3 of 5

Kudos to Bearcarver! Now where are the pics???biggrin.gif

post #4 of 5

th_What_NO_QVIEW.gif

 

Bear will be upset!

post #5 of 5

That's Great Dave!!

 

That stuff is great !!!   I love it when a plan comes together!

 

Thanks for the kind words!!!

 

Bear

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