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Bone In Pork Loin W/QVIEW And Peppered Canadian Bacon

post #1 of 9
Thread Starter 
Whole Loin Bone In. I did this Saturday when the site went down.



It was in the freezer for awhile. $1.49 a pound.




I boned out the rib rubbed with soy top, had a small bone in roast left, and the boneless loin bottom. Ribs and roast went into smoker.


Top bag a small CB cured with 1 Tbs Tender Quick and 1 Tbs per pound brown sugar. Will smoke Thursday. Bottom bonless loin chops to be smoked with the rib. No pics of the ribs or the roast since the site was down.



Tonight was the night for the CB. Fry pan tested OK. Just rinsed, no soak.



Decided to add lots of CBP since Carol likes it. In the smoker at 225' with mesquite and hickory.

Thanks for watching.

Ron
post #2 of 9
Cant wait to see the finish Ron.
post #3 of 9
Shweeeeet!

post #4 of 9
Ron you make me jealous. By the time I get to the shop all of their loins are boneless. About the only way I can get them anymore is when we buy a pig and have it dressed out for us. Your little feast there looked really nice. Thanks for the pics.PDT_Armataz_01_37.gif
post #5 of 9
Thread Starter 

Here It Is

It was at 140' when I took it off. A little dry on the end, for me I would pull at 135' next time and always reheat. Flavor is great though. I am sure Carol will like the CBP flavor. It is a good addition if you like Black pepper.



Thanks for watching.
Ron
post #6 of 9
Nice finish.
post #7 of 9
Looks great, Ron. I need to try some CB. Just haven't taken the time.
post #8 of 9
That is some good looking stuff!! I'm going to be doing some wings and maybe a fattie for a party tomorrow. I will have pictures.
post #9 of 9
Looks great Ron, I got 4 CB's to do tomorrow and I think I'll do the CBP on at least one of them.
Dan
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