This is a 7.lb. pork loin that will be used for Canadian bacon.I'll be using the recipe that cowgirl (aka Patty) has posted on the forum.
I'm doing half the loin using the dry cure and the other half using the brine cure.Then wrapped the dry cure and put it and the brine half that was put in a plastic container in fridge for 6 days.
I added course black pepper to the meat and smoked both half's using hickory at 220 until internal temperature reached 160,then let it cool a little before slicing it.
This is the end result after slicing it.We love the taste of both ways of doing it but if I had to choose I think I would pick the dry cure because it was easier and I think the meat was a little more juicer,in my opinion.
The darker meat is the dry cure.
I'm doing half the loin using the dry cure and the other half using the brine cure.Then wrapped the dry cure and put it and the brine half that was put in a plastic container in fridge for 6 days.
I added course black pepper to the meat and smoked both half's using hickory at 220 until internal temperature reached 160,then let it cool a little before slicing it.
This is the end result after slicing it.We love the taste of both ways of doing it but if I had to choose I think I would pick the dry cure because it was easier and I think the meat was a little more juicer,in my opinion.
The darker meat is the dry cure.
