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

Join Date: 04-16-12
Location: New Albany, IN

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-SS UDS, wifes Weber Genesis gasser,a Lightening Fast RED Thermapen, Baby Traeger, moving sucks and I left my kettle behind
plakers is offline   Reply With Quote