Starting to drool - haven't had breakfast or lunch I too like the color on the dry cure - looks almost like corned beef
So much to learn to smoke, so little time! I need to learn more about cuts of meat, and which names are equivalent.
If beef loins weren't so expensive I think I would try to do a Canadian Bacon.
Quote from: Saber 4 on August 07, 2013, 01:03:15 pmIf beef loins weren't so expensive I think I would try to do a Canadian Bacon.But it should work just about the same, right? I am seriously considering making some beef "Canadian" bacon. Second batch of pork CB is going into the smoker in about an hour, and I'm looking to move away from the pork for the next smoke.