what is bearsCanadian Bacon "Bear style"
First batch made, I think turned out well.
8.13# pork loin cured up for 14 days, seasoned and an overnight rest.
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Smoked to an IT of 146° with hickory/oak/cherry combination.
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All sliced and ready for family and friends.
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Will definitely make again.
Canadian Bacon by member Bearcarver....what is bears