With the wife quitting her job soon and with the love of Canadian bacon in my house, I had to make another batch and save some $$$ in the process in addition to avoiding the dastardly tariffs in place (disclaimer: dunno if this is even an imported product or even care). I was out and the daughter was wanting some...so who am I to say no. Had to create some room in the fridge first by killing my kegs of grolsch and rootbeer homebrews....
Bought a couple of big pork loins from Costco...wife was wondering what was for dinner, so I lost half of one to some boneless pork chops...
Mixed together a sweet maple wet brine...
Let cure in the beer fridge at 38° F for 14 days (ten would have been sufficient, but soccer schedules dictate my life).
Smoked at 230° F until hit 150°. Used apple.
,
Broke out the slicer and ended up with 11 lbs worth. Separated into 1 lb packages and vacuum sealed. Put into the freezer next to the bacon and pepperoni snack sticks...stocked for a while.
Bought a couple of big pork loins from Costco...wife was wondering what was for dinner, so I lost half of one to some boneless pork chops...
Mixed together a sweet maple wet brine...
Let cure in the beer fridge at 38° F for 14 days (ten would have been sufficient, but soccer schedules dictate my life).
Smoked at 230° F until hit 150°. Used apple.
Broke out the slicer and ended up with 11 lbs worth. Separated into 1 lb packages and vacuum sealed. Put into the freezer next to the bacon and pepperoni snack sticks...stocked for a while.
