Thread: loin ham
View Single Post
Unread 12-15-2012, 07:02 AM   #12
plakers
Full Fledged Farker

 
Join Date: 04-16-12
Location: Springfield, OR
Downloads: 0
Uploads: 0
Default

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.
__________________
Pete-my first UDS,a brick pizza WFO, a leaky Chargriller offest, wifes Weber Genesis gasser,a Lightening Fast RED Thermapen, new baby Traeger
plakers is offline   Reply With Quote