Ok, so I got a couple of pork tenderloins and used Pops brine so I am sure this will come out great. I have pics but cannot upload from work as all of the little Icons when posting are not available.
This was all put in the brine on the 13th and has been turned once every day since.
I was planning on smoking this up this weekend giving it 14 days in the brine.
However this weekend has become booked. Should I pull the bacon tonight and then smoke it early, or should I let it remain in the brine longer and smoke it when I can?
What is recommended Cold smoking it or hot smoking it? I am in Michigan so I can do either as it is in the high 20's to low 30's at night already.
Thanks for your assistance and pictures will follow.