Three pork sirloin roast were left over in the deep freeze from Costco. Time for a little TQ cure for CB!
Back in a week or so.
Finally. These dry cured in the fridge for 10 days.
Soaked in water for 2 hours:
Test slice - color looks good and the fry test was a success:
Quick coating of Jeff's rub:
Pulled from the WSM when the largest piece hit an IT temp of 145. Cooled on the counter and then wrapped and back in the fridge for 2 days.
Final day! From left to right, thick cut cured chops, Canadian Bacon, thin sliced deli meat, last plate is cubed to mix with potatoes and eggs.
Thanks for looking, have a great 4th!
Thanks DS - love a day off on the smoker!