Thread: loin ham
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Unread 12-15-2012, 07:02 AM   #12
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Join Date: 04-16-12
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I recently attempted a CanadianBacon/BuckboardBacon out of a whole loin. I used a tenderquick recipe(Cowgirls I believe) and cured for 6 days in the fridge.

At the end of the process(smoked to 150 IT) the end of the loin that was the whitemeat side was very ham tasting, while the end that has more of the sirloin(or tenderloin?, the redder meat) had a more bacon flavor.
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