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  1. Pork Sirloin Roast Canadian Bacon w/ Q-View

    Pork Sirloin Roast Canadian Bacon w/ Q-View

  2. smokesontuesday

    Pork Sirloin Roast Canadian Bacon w/ Q-View

    When I butcher whole loins for chops I always save the ~1 pound sirloin end pieces to use for pork roasts.  Digging in the freezer a couple weeks ago, I found 4 of them in the back that really needed to be used so I thought I'd take a shot at making Canadian bacon with them to change it up a...
  3. Slices.jpg

    Slices.jpg

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    • Album: Pork Sirloin Roast Canadian Bacon w/ Q-View
  4. Seasoned.jpg

    Seasoned.jpg

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  5. Done.jpg

    Done.jpg

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  6. 20 to go.jpg

    20 to go.jpg

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  7. 1 hour in.jpg

    1 hour in.jpg

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  8. Test Fry.jpg

    Test Fry.jpg

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  9. Soaking.jpg

    Soaking.jpg

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  10. Done curing.jpg

    Done curing.jpg

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  11. Checking Cure.jpg

    Checking Cure.jpg

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  12. Trimmed and Seasoned.jpg

    Trimmed and Seasoned.jpg

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  13. Sirloin Tips.jpg

    Sirloin Tips.jpg

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  14. Bagged.jpg

    Bagged.jpg

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  15. smokesontuesday

    Country Ribs

    Should be golden then. If you're not to ~205 IT then wrap them back up and let them ride until they get there.
  16. smokesontuesday

    Country Ribs

    Cook them to the same temp you do pulled pork and you're fine. They're the same cut, just cut into strips as you said. I don't know what temp you're talking about but three hours probably isn't going to be long enough.
  17. smokesontuesday

    Best ribs to smoke

    It'll be fine. Turbinado sugar will hold up to heat better but as long as you aren't cooking at high temps you'll be good.
  18. smokesontuesday

    Meat smell

    As it sits out a little bit it'll all fade. Cryovac does that some times.
  19. smokesontuesday

    Meat smell

    Cryovacced? Wash it off and smell it again. If it doesn't smell sour you're fine, most likely.
  20. smokesontuesday

    The round for BearCarver - Now with the Grand Finale!

    Where do we send money for the GoFundMe to get this man a slicer?
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