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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-22-2010, 08:08 PM   #1
boatnut
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Default smoked pork loin

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.
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Unread 08-22-2010, 08:13 PM   #2
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Really? Interesting.
Never thought of that one.
Thanks for sharing!
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Unread 08-22-2010, 08:26 PM   #3
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Not kind of like Canadian bacon. It is canadian bacon

Looks great!
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Unread 08-22-2010, 08:33 PM   #4
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Gotta love CB. Looks great. BTW, why did you get the small thermo gauge?
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Unread 08-22-2010, 08:46 PM   #5
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Quote:
Originally Posted by bluetang View Post
Gotta love CB. Looks great. BTW, why did you get the small thermo gauge?
it was a great EBAY score! my eyes don't see that well anymore but I can read that one from a 100 yards :)
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Unread 08-22-2010, 08:53 PM   #6
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Cool, and ditto on the eyes.
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Unread 08-22-2010, 09:28 PM   #7
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Fine looking CB, bro! Congrats, and, I love that thermometer!
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Unread 08-22-2010, 09:57 PM   #8
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Looks great. When I do mine, I equal parts of TQ & brown sugar.
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