Can anyone share info. on how to properly brine a small (3 lb.) pork
tenderloin to make Canadian Bacon. I know that someone on this forum
had the recipe listed several months ago. I couldn't find the recipe
on the archive section. Thanks, and happy q'ing to all you 'eggers!
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Take your egg to 130 deg without smoke for 4 hrs. Increase the temp slowly to 150 deg and smoke for three hrs. Increase the pit to 160 deg and cook until the internal temp of the meat reaches 142 deg. Cool the meat off by holding it under cold water for a few minutes. Hang til dry. Refridgerate over night. Eat. I've never done a canadian bacon but I do sausages per Ryteks book and he is the best.
Cheers..C~W[p]
Here is a link to the thread where I asked the same question. I got some wonderful responses. Unfortunately, I still have not had a chance to try Spin's method.[p]Hope this helps,
RhumAndJerk[p]
[ul][li]Canadian Bacon[/ul]