Used Ruhlman's brine recipe and made Canadian Bacon today. One with Dizzy Pig Rub and one with Sugar in the Raw and Maple. Both turned out great. Smoked with hickory and cherry. I see why this stuff is expensive in the store. Started out with a 10lb loin, after trimming, brining and smoking I had less than 4lbs. Great stuff though! Attachment 73296
12-09-2012 07:38 PM
Looks delicious! :thumb:
12-09-2012 07:39 PM
12-09-2012 08:30 PM
Looks good. I'll make 20 pounds at a time and pack into 3-4 slice packages for the freezer. Make "Egg Mc Muffins" all the time with it. This morning in fact!