smoked pork loin

boatnut

boatnut

is Blowin Smoke!
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I "cured" a half of a pork loin for 6 days with 1 tablespoon of Morton's tender quick per pound of meat. Rinsed, soaked for an hour and rinsed again then put on rack in fridge overnight to allow a "pellicle" to form. I threw on the Weber Bullet smoker today with some applewood. Great stuff to go with farm fresh eggs! Kinda like a canadian bacon.
 
Last edited:
Really? Interesting.
Never thought of that one.
Thanks for sharing!
 
Gotta love CB. Looks great. BTW, why did you get the small thermo gauge?:wink:
 
bluetang said:
Gotta love CB. Looks great. BTW, why did you get the small thermo gauge?:wink:
Click to expand...

it was a great EBAY score! my eyes don't see that well anymore but I can read that one from a 100 yards :)
 
Fine looking CB, bro! Congrats, and, I love that thermometer! :-D
 
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