Country Style Sausage

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Cheech, Did you really use pork tenderloin or pork loin, Iâ€[emoji]8482[/emoji]m curious, I usually use loin, because it has more ham like texture and makes for larger slices, do you get enough meat stiffnes to slice the tenderloin, being such a tender cut of meat? :?
For a minute I thought you had developed a new type of Canadian Baconette…yâ€[emoji]8482[/emoji]now canadian bacon noisettes with eggs florentine, something like that, LOL :roll:

My problem is I make about 15 lbs of CB each month and shrink wrap in 1 lb. packages, but my wife raves about it, and then has to prove it by giving everyone she tells a pack, our mechanic, hair stylist, co-employees, of course all the neighbors, extended family, etc., leaving little for us. But what can ya do! Just make more :lol:
When I did mine, I cut the loin in half before curing and smoked one half to 145 (to be fully cooked as needed) and smoked the other half to 165 to slice and eat like ham. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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