I got a pork loin that going into "Pop's Brine" to make Canadian Bacon .
Everything that I read talks about smoking until IT is 145.
can I just "cold smoke" it for 12 hours then slice it up and
cook it as I need it. or is it better to go ahead and smoke it to 145
then slice it up ?
Edited by jrod62 - 2/25/12 at 6:06am