Canadian Bacon rest time?

[wagdog]

I just pulled a couple of small (2.5 pounds each) pork loins out of Pop's brine. I'm letting them form a pellicle in the fridge. I was wondering how long I should let them rest after smoking. Do y'all like to wrap them in something and let them hang out in the fridge for a day or so to let the smoke flavor permeate?

 

[bama bbq]

I hang them in the fridge overnight uncovered.

 

[wagdog]

Thanks Bama. I can't wait for these to go on the smoker. Overnight sounds great. Might be the longest I can get my boys to wait.

 

[Bearcarver]

Thanks Bama. I can't wait for these to go on the smoker. Overnight sounds great. Might be the longest I can get my boys to wait.

I used to leave the pieces in my fridge for one night after smoking, but I had to go away one time, so they stayed for two nights.
Those were the best tasting cured & smoked Pork Loins I ever had, and I believe the extra day in fridge before slicing was the main reason.

Ever since that, I wait at least 2 nights before slicing.

Bear
 

 

[wagdog]

I used to leave the pieces in my fridge for one night after smoking, but I had to go away one time, so they stayed for two nights.
Those were the best tasting cured & smoked Pork Loins I ever had, and I believe the extra day in fridge before slicing was the main reason.

Ever since that, I wait at least 2 nights before slicing.


Bear

 

Do you leave them uncovered as well?

 

[Bearcarver]

Do you leave them uncovered as well?

I wrap them in plastic wrap.

LOL----To keep the flavor from going in the wrong direction.

Boneless Cured & Smoked Pork Chops and Canadian Bacon       

Bear