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Unread 03-08-2013, 01:08 PM   #5
Kathy's Smokin'
is Blowin Smoke!

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Join Date: 08-16-11
Location: Guelph, Ontario, Canada
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Good question, I've been wondering myself. Last year in my early days of smoking I stuffed a pork loin (dried fruits reconstituted in vodka), it was okay but not as rich and flavourful as I was expecting.

Lately I just smoked some commercially cured peameal bacon and it was fantastic -- which is basically just hunks of cured pork loin rolled in cornmeal. Next time I'll try my own cure.

I remember Phubar saying that no lean meat is dry if you cook it right and I'd love to know what he does. I'll have to PM him.
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Last edited by Kathy's Smokin'; 03-08-2013 at 01:27 PM.. Reason: added another photo
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