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Posts: 156
In response to
"
Crash, too bad you are not closer. last week pork loin was on sale and I made 2 big slabs of Canadian Bacon. they came out perfect and would have gone
"
by
Peglegpete
That sounds really cool. How exactly do you make Canadian Bacon? -- nm
Posted by
crash davis (aka crash davis)
Apr 13 '17, 15:49
(No message)
Responses:
easily. you dry brine a pork loin for 6 days and smoke it until it reaches an internal temp of 145. that's it.
-
Peglegpete
Apr 13, 16:05
6
you can also cook it in the oven but you lose the layer of smoke flavor. if it goes over an intermal temp of 150, it becomes a rock
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Peglegpete
Apr 13, 16:10
5
that is awesome, I love Canadian Bacon -- nm
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crash davis
Apr 13, 16:15
Am test kitchen had a trick of roasting over a tray of lapsing suchong tea -- nm
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zeitgeist
Apr 13, 16:15
3
Mmm, I can see that working. -- nm
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Meg
Apr 13, 16:20
2
they did it for oven bbq ribs.....but I'd suspect it would set the smoke alarms off -- nm
-
zeitgeist
Apr 13, 16:52
1
I could use my counter-top oven and put it out on the deck. -- nm
-
Meg
Apr 13, 17:02
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