Thread: loin ham
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Unread 12-14-2012, 09:41 AM   #7
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I have so many pork loins in the freezer right now, they're stacked like cord wood... They're just for makin' Canadian Bacon. Same thing as ham, just a bit leaner. Moist & tender if pulled @ ~150F, foiled and immediately chilled. Cheers!!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!
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