Wanted to celebrate the beautiful working from home day, so I have some canadian bacon on the smoker, and a spare rib slab.
I halved the loin into 2lb pieces, and cured with TQ, along with some pepper. Sat in the fridge 7 days, then rinsed, and soaked for 2 hours. Rubbed down with coarse black pepper and rosemary. Will smoke with maple chips at 225.
More pics to come.
Lots of fat on this guy:
I halved the loin into 2lb pieces, and cured with TQ, along with some pepper. Sat in the fridge 7 days, then rinsed, and soaked for 2 hours. Rubbed down with coarse black pepper and rosemary. Will smoke with maple chips at 225.
More pics to come.
Lots of fat on this guy: