Report Forum Abuse
It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
Spreading the love this
with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more
than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some
Roasted Chicken Flatbread
Pork Tenderloin with Honey Mustard
Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the
too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
A couple of weeks ago some one posted a canadian bacon recipe that used Mortons Tender Quick. He said that he injected the pork with maple syrup. Does anyone have that recipe?? or another one that uses Mortons?
That would be be me. Here's how I do it. I use boneless pork loin the leanest ones I can find. For each lb of meat combine
1 Tablespoon of Mortons tender quick
1 Tablespoon of brown sugar
1 Tablespoon of raw or white sugar (I like raw best)
Rub this in all over meat (I use gloves as it can sting if you have any little cuts)
Place in zip lock bag in fridge for 5 days, turning over every day. Liquid that accumulates is normal keep it in there. After 5 days rinse with cold water or you can even let it soak to remove more salt. Now for the fun part I inject mine with maple syrup either before I smoke or before I put on cure. I have even done both, makes it moist. Smoke indirect at 250 to 275 for about 3 hours or until 165 degrees. Use your choice of wood for smoke. Cheryl
THANK YOU!!!! Thats just the one I was looking for. Im gonna try it this weekend.[p]Thanks again!!
Powered by Vanilla