Well I smoked to different loins yesterday with to different results. The first one was tenderquick and brown sugar. The second was done using Shooters’ Canadian Bacon Dry Cure Recipe. They both were about three pounds, bought at the same place and time. Both in the fridge for 6 days. The brown sugar one is a lot tuffer and not as tender as the other one and I could tell this by feel as soon as I took them out of the fridge. Just wondering if any one has any suggestions on this. Maybe just the different loins. I did not cut them they were already cut. The shooter recipe one is awesome and the other ok.
post #1 of 6
8/12/09 at 10:51am