Wife was at the store and pick this up for me.
Might just have to keep her !!!
Going to cut in half, one half will get smoke tomorrow and the other half is going in pops
brine for 14 days for Canadian Bacon
here a link to pops brine http://www.smokingmeatforums.com/t/110799/pops692%207s-wet-curing-brine
The one going in the brine is right at 5lbs
I did add a 1/2 cup of garlic power to the brine and cut the salt down to 1/2 cup
Mix the brine and in it goes. Seem like I forgot something
Now I remember what I forgot. Got this fancy injector and forgot to inject the loin with brine.
And also forgot to trim the fat off the loin.
Not the best job trimming the fat off.
see ya in 14 days