4.3lb pork loin cured wet brine for 4 days then smoked to 145f internal temp. I soaked the loin for 30 minutes in water after rinsing. 45 minutes on p4 smoke setting(aftermarket pid) then 225f till 145 internal.(broil king apple blend used, apple and oak blend).
First time doing a cure then smoke, turned out pretty good. Not dried out or super salty, mild salt taste and nice smoke to it. Tastes pretty close to the back bacon I have had from a butcher shop. Took about 3 hours to smoke.
by ConclusionEuphoric55
2 Comments
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That looks great. My wife loves Canadian bacon and this looks simple. Bookmarked.