I've been seeing threads about Canadian bacon. And got me hankering for some.
I used a dry rub this time around using 1 TBS of Morton tender quick. And 2 tsp brown sugar per pound of pork loin.
Rubbed and cured for 12 days turning daily.
Night before I took out the cured meat and rinsed thoroughly. And put on a rack uncovered
overnight.
This morning it went in the pellet smoker with apple pellets at 200 degrees for almost 4 hours. Pulled at 145 IT. Let it rest for a hour on the counter.
After resting an hour I had to try!
Tender, tasty, and moist! I couldn't stop eating it!!
I used a dry rub this time around using 1 TBS of Morton tender quick. And 2 tsp brown sugar per pound of pork loin.
Rubbed and cured for 12 days turning daily.
Night before I took out the cured meat and rinsed thoroughly. And put on a rack uncovered
overnight.
This morning it went in the pellet smoker with apple pellets at 200 degrees for almost 4 hours. Pulled at 145 IT. Let it rest for a hour on the counter.
After resting an hour I had to try!
Tender, tasty, and moist! I couldn't stop eating it!!