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7lbs Cured Pork Sirloin (CB)

post #1 of 5
Thread Starter 

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.

post #2 of 5
Thread Starter 

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!:usa:

post #3 of 5

looks awesome i love me some CB

post #4 of 5

Dang it man that looks good - nice job - seems your very busy on your day off

 

DS

post #5 of 5
Thread Starter 
Quote:
Originally Posted by jcollins View Post
 

looks awesome i love me some CB

 

Thanks JC!

 

Quote:
Originally Posted by driedstick View Post
 

Dang it man that looks good - nice job - seems your very busy on your day off

 

DS

 

Thanks DS - love a day off on the smoker!

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