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I left the thin fat cap on mine, which I usually do, I smoke with it on top, and it usually comes off in 1-2 pieces after smoking, and it seems to help retain moisture. I admit that it's ugly, but I like the results. You may also try maple syrup as a finish. It really permeates the meat and does...
Hello All,
My local grocery was having a great sale on whole bagged pork loins, and as it happens, the wolverines I call my family, wiped out my Canadian Bacon cache over the Holidays. I have always done my Canadian Bacon similar to my Buck Board Bacon and Belly Bacon, Dry cured, but finished...
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