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Canadian and Buck-Board Bacon

daveyray72daveyray72 Posts: 67
edited March 2012 in Pork
Start date - 3/15/2012   Finish/Cook date - 3/25/2012

Started off with:

5# Pork Shoulder
1.3# Pork Tenderloin
I wanted to go back to a brine cure method for this cook.  My last 3 CB cooks have been dry cure, and I need to work on the brine technique.  I also am starting to use metric measurements for curing and sausage making.  Metric makes scaling of recipes much easier.

Brine:

3L Water
2 Bay leaves crumbled
105g Morton Kosher Salk
45g Cure #1 (Pink Curing Salts)
180g sugar in the raw
15g minced garlic
10g rubbed sage
10g ground savory

image

Finished:
image

The egg did a great job holding temp at 185-200 for 4 hours. 
Love smoking chicken...but they are hard to keep lit ;-) http://daveyrayland.wordpress.com/ Small Egg / Weber OTG 22" / CharGriller Trio / Masterbuilt 30" Electric
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