davy
Fire Starter
Joni and I got some pork tenderloins on a deal. After all the sandwiches and grillin ,we decided to make some of our own canadian bacon, based on the formulas here. We tried to follow Cowgirl's recipe ( I think it was)
Anyway- whomever it was and all, they came out GREAT!!!! We owe a huge debt of gratitude to all whom have posted CB recipes on here,,, this would not have turned out like it did without all of you. We raise our glasses of JB to you!
Basic brine; ( 6 days)
For two tenderloins
2 gal water
2c salt- Morton Tender Quick
1/2 c brown sugar
1 tbsp cayenne
1 tbsp red pepper
1 big yellow onion sliced in big slices
1 green bell pepper chopped in big pieces
8 smashed cloves garlic
brine for six days in fridge, then rinse pan and loins and recover with plain water and soak for 6 - 15 hrs
remove tap dry and roll in spice mix of hot and black pepper, brown sugar and ginger
Then into the smoker;
closer;
Into a 110* smoker for 1 hr, no smoke, then 150* for 2.5 hrs with smoke ( fresh cut green apple), then 230* until the loins are internal 160* (along with some of Davy's spray glaze goin on) About 5- 6 hrs total
Slice and enjoy, make a pizza or fold them up in crunchy lettuce leaves( we did with fresh mozza)!
Anyway- whomever it was and all, they came out GREAT!!!! We owe a huge debt of gratitude to all whom have posted CB recipes on here,,, this would not have turned out like it did without all of you. We raise our glasses of JB to you!
Basic brine; ( 6 days)
For two tenderloins
2 gal water
2c salt- Morton Tender Quick
1/2 c brown sugar
1 tbsp cayenne
1 tbsp red pepper
1 big yellow onion sliced in big slices
1 green bell pepper chopped in big pieces
8 smashed cloves garlic
brine for six days in fridge, then rinse pan and loins and recover with plain water and soak for 6 - 15 hrs
remove tap dry and roll in spice mix of hot and black pepper, brown sugar and ginger
Then into the smoker;
closer;
Into a 110* smoker for 1 hr, no smoke, then 150* for 2.5 hrs with smoke ( fresh cut green apple), then 230* until the loins are internal 160* (along with some of Davy's spray glaze goin on) About 5- 6 hrs total
Slice and enjoy, make a pizza or fold them up in crunchy lettuce leaves( we did with fresh mozza)!
