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Put a little CB into cure last weekend and all looked ready for smoking today.
The simple recipe came from Chefboy.
Maple Cured Canadian Bacon
2 lbs of Center Top Pork Loin
2 Tbs. Tender Quick
3 tsp. Maple Sugar
1/4 cup Maple Syrup
1 tsp. CBP
Cure in zip lock storage bags. Be sure to remove all on the air before sealing. Cure duration is one and one half days per inch from the center of the cut. Usually 10 days. Smoke lightly with hickory, apple or oak at 180-200*F until the loins reach a internal temperature of 152*F.
I'll vary from the smoking to 120 for 3 hours then boost up the temp to 200*F for a 152* internal to finish.
The simple recipe came from Chefboy.
Maple Cured Canadian Bacon
2 lbs of Center Top Pork Loin
2 Tbs. Tender Quick
3 tsp. Maple Sugar
1/4 cup Maple Syrup
1 tsp. CBP
Cure in zip lock storage bags. Be sure to remove all on the air before sealing. Cure duration is one and one half days per inch from the center of the cut. Usually 10 days. Smoke lightly with hickory, apple or oak at 180-200*F until the loins reach a internal temperature of 152*F.
I'll vary from the smoking to 120 for 3 hours then boost up the temp to 200*F for a 152* internal to finish.
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