I don’t want to call it Canadian bacon since technology is different.
So here I got 1200g pork rack.
It was wet cured for exactly a week.
After patting the meat with paper towel I applied my pork rub of
2 bay leafs
5 whole allspice
2g whole black pepper
I blend these in grinder and add
2g nutmeg
2g cardamom
2g garlic powder
2g oregano
Next is a baking process.
Placed meat on a wire rack and inside cold oven. Set temperature to 170F. In two hours raise to 185F until internal temp is 160F
result is a very delicate and juicy meat. And its ready to eat. Rib parts are especially tasty. .
I got two small butts in wet cure for next week.
I will try to smoke it with apple pellets instead of baking.
So here I got 1200g pork rack.
It was wet cured for exactly a week.
After patting the meat with paper towel I applied my pork rub of
2 bay leafs
5 whole allspice
2g whole black pepper
I blend these in grinder and add
2g nutmeg
2g cardamom
2g garlic powder
2g oregano
Next is a baking process.
Placed meat on a wire rack and inside cold oven. Set temperature to 170F. In two hours raise to 185F until internal temp is 160F
result is a very delicate and juicy meat. And its ready to eat. Rib parts are especially tasty. .
I got two small butts in wet cure for next week.
I will try to smoke it with apple pellets instead of baking.