Two whole pork loins cured for 3 weeks, smoking them today on my 560 grill, slicing tomorrow
Canadian Bacon Today
- Thread starter rexster314
- Start date
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Looks good. Waiting for picks after you slised them! You cured them for three weeks? I usually dry cure pork loin for two weeks which is enough.... Were your loins too thick? Just curious.
I've had some loins not get cured in the immediate center. When cooked, the middle looks like a gray bullseye. And I like the little extra tang
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