I bought a pork loin at Sam's a couple of weeks ago. I cut it into 4 pieces. I froze two of them. Stuffed one and this one I cured & smoked for CB.
I used Pop's brine with 2 TBS cure#1 instead of one. I injected as much cure into the loin as it would take.
This is it going in. This is how it looked after 12 days
Took it out of the brine, rinsed it off & soaked it in cold water for 6 hours.
Then dried it off and coated it with mustard.
We like pepper bacon, so I coated it with black pepper. Then wrapped it in plastic wrap & into the fridge overnight.
Next morning, meat is ready to go on. Using red oak & hickory for this one.
Smoke Vault humming along at 225. Took about 5 hours to hit 140 IT. Rested it under foil until it hit 145.
Then put it in the fridge overnight, and into the freezer for a couple of hours in the morning. Then sliced it up.
Bagged it up 8 slices to a bag.
Of course I had to leave a few slices out for breakfast. Everything homemade, except the eggs, breakfast sausage, English muffins, & Canadian bacon.
Using Ball jar lids to keep the eggs perfect size for the English muffins.
Ready to build a sandwich.
One for Judy & one for me!
Ready to eat!
It's pretty cool when you make all this stuff yourself. All I need now is a chicken for my own eggs.
Thanks for looking!