bbqgeekess
Babbling Farker
From one cut up whole loin:
My first Canadian Bacon has just finished its cure--used the center section of the loin. Trussed it up and now letting it dry in the fridge for 24 hours to form a beautiful pellicle.
A brethren suggested I try porkstrami, so I took the sirloin end and cured it along with a 3-2-1 ratio of: coriander, black pepper & garlic powder. Rinsed it off, patted it dry and gave it another coating of the 3-2-1.
I'll share more photos in a couple days after these are smoked and sliced. Hmm, Canadian Bacon sammich & porkstrami reuben?
Unrelated to charcuturie, but I figured I'd share this since you are probably wondering what I did with the last bit of the the loin--i.e. the ribeye end:
Chicken Fried Pork Ribeye Sammich
My first Canadian Bacon has just finished its cure--used the center section of the loin. Trussed it up and now letting it dry in the fridge for 24 hours to form a beautiful pellicle.
A brethren suggested I try porkstrami, so I took the sirloin end and cured it along with a 3-2-1 ratio of: coriander, black pepper & garlic powder. Rinsed it off, patted it dry and gave it another coating of the 3-2-1.
I'll share more photos in a couple days after these are smoked and sliced. Hmm, Canadian Bacon sammich & porkstrami reuben?
Unrelated to charcuturie, but I figured I'd share this since you are probably wondering what I did with the last bit of the the loin--i.e. the ribeye end:
Chicken Fried Pork Ribeye Sammich
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