Local store had buy one get one free on tender loins so I made some Canadian bacon. I followed Bear's steps for making this (always comes out great).
let it cure for 7 days and them smoked it with apple pellets and the a-maze-n tube to an internal temp of 165°. This took about 7 hours.
Sliced it all up by hand and got 8 5 oz packs and one snacking bag.
Thanks for looking
Link
let it cure for 7 days and them smoked it with apple pellets and the a-maze-n tube to an internal temp of 165°. This took about 7 hours.
Sliced it all up by hand and got 8 5 oz packs and one snacking bag.
Thanks for looking
Link