7lbs Cured Pork Sirloin (CB)

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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!
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