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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-04-2007, 11:52 PM   #1
The Pickled Pig
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Since I purchased enough Hi Mountain cure for 120+ pounds of bacon, I felt compelled to try it on pork tenderloin this weekend. I haven't tasted it yet but it looks fantastic. I think I have enough stock of bacon now to last a while.





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Old 11-05-2007, 12:04 AM   #2
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Gonna see a lot of BBB in the coming weeks!!

Nice looking Canadian Bacon, Paul!
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Old 11-05-2007, 12:21 AM   #3
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BBB is one of the few things that I have not tried yet... I gotta give it a go sometime soonish!

Those Tloins look great btw!

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Old 11-05-2007, 12:38 AM   #4
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My package of BBB Cure arrived yesterday. Your pork loin pictures have inspired me to also give it a try for some Canadian bacon. Your's looks great.
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Old 11-05-2007, 03:52 AM   #5
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You put the "M" in Makin Bacon. Looks great.
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Old 11-05-2007, 05:15 AM   #6
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Quote:
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BBB is one of the few things that I have not tried yet... I gotta give it a go sometime soonish!
Thats what I was thinking, I now need to find a local source for the cure
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Old 11-05-2007, 07:01 AM   #7
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That looks absolutely delectable Paul.
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Old 11-05-2007, 07:33 AM   #8
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Tha looks great, Paul! I put a pork loin in some cure last night. When you smoked yours, what smoker temp did you use and what internal temp did you take it to?
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Old 11-05-2007, 08:20 AM   #9
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Looks real nice. I gotta try that.
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Old 11-05-2007, 08:21 AM   #10
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I have to try that......looks good
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Old 11-05-2007, 08:32 AM   #11
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that does look pretty good! i never thought of the tenderloin as a bacon cut, just butts and loins, but i am willing to give it a try after seeing this. how was it compared to lion cut canadian bacon? how long did you cure it for?

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Old 11-05-2007, 09:24 AM   #12
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I can see you are off to a pretty good start. Heheeee.

After reading all the Buckboard posts lately, I thawed a 1# piece of BB loin Friday night. Saturday morning we had some with eggs. Last night Mrs ~t~ cubed up some and used it in some clam chowder. Just minutes before reading this thread, I fried up some for a sandwich..... Maybe it's time for me to make some more.
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Old 11-05-2007, 09:26 AM   #13
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I bet that would be perfect to throw in some jambalaya with some shrimp. Chunk it and cook it up.
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Old 11-05-2007, 09:33 AM   #14
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Quote:
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I bet that would be perfect to throw in some jambalaya with some shrimp. Chunk it and cook it up.
That does sound good. I have used it in stuffed chicken breasts too. Uh oh, I hear some NorcoMomRice calling.

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Old 11-05-2007, 10:46 AM   #15
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I'm thinking it would be great on Eggs Benedict.
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