the 12 lb pork loin beast
(http://i254.photobucket.com/albums/hh103/beefmann/canadian%20bacon/DSC02326.jpg)
trimmed of some of the fat and cut into 1/3's
(http://i254.photobucket.com/albums/hh103/beefmann/canadian%20bacon/DSC02327.jpg)
dusted with the cure
(http://i254.photobucket.com/albums/hh103/beefmann/canadian%20bacon/DSC02328.jpg)
into Tupperware container with oz maple syrup
(http://i254.photobucket.com/albums/hh103/beefmann/canadian%20bacon/DSC02329.jpg)
the cure
12 tbsp morton tender quick
6 tbsp sugar
4 tbsp garlic powder
4 tbsp onion powder
and after it has been dusted with the above poured 6 oz maple syrup over it all now letting it cure till Thursday then rinse and soak to remove excess salt . then back into the fridge over night to dry and smoke friday,,, with maple bisquetts cook till 145- 150 then pull... tent in container .. once cooled back in the fridge over night for two days then slice
sounds good beefman
seemore
Looks like a great plan
I just done the same thing last night but I only had one three lb. piece- :'(
It is my first time trying CB so I didn't want to mess up real big if something goes south.
I will be watching this with interest. One thing though is I did not use any maple syrup.Is that just personal preference or did I miss something?