- 5,012 Posts. Joined 6/2011
- Location: New Athens IL
- Points: 39
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Pork Loin - Candian Bacon Recipe & Q-View Gallore! - Page 2
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I usually have my girlfriend check the salt level because she is more sensitive than I am. She said they weren't salty at all during the fry test and then after I smoked them, she said they were a bit salty. Can't wait to see how they come out.
I wonder if your life expectancy lessens once you become a member of SMF because I've been eating more meat since I've joined this site!! I'm even splitting a box of pork bellies this week with a friend!
Thanks for the great comments!
Update: made my second batch. Apparently my first batch was beginners luck because it was pork CB candy!! This batch was actually very awesome too but, texturally, it was more of an oven baked ham vs Canadian bacon ham. Still awesome. I had a guest so I pulled it from the brine 1.5 days earlier then supposed to. Here's some Q-View Love
Readin over my old posts, I should mention, don't break the rules for curing & pulling early. I did it this one time because of a friend I never see so I pulled early but I forgot to mention, I compensated with high smoke temps. The IT is critical. Good luck to you all.