We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
-25C/-13F outside is a good time to do some apple wood smoked maple syrup Canadian Bacon!
My butcher had good prices on pork loin last weekend so I decided to make some Canadian Bacon.
Cured as per the instructions in the book Charcuterie except that I did not use the herbs and garlic; only water, sugar, salt and pink salt. After curing for a little more than 48 hours, I rinsed the loin with cold water and then placed it in a plastic bowl with some maple syrup for 24 hours turning it a few times. I then smoked it @ 250F (dome) for ~2 hours to reach an internal temperature of 149F (147-150). I added a few handfuls of apple wood chips and 2 blocks of sugar maple wood in the egg; this gave me smoke for the whole 2 hours. I placed the smoked loin in an open bowl in the fridge before slicing - I will not do that again, the fridge is stinking smoke since yesterday! Next time, I will place it in a closed container. I sliced the loin and vacuum sealed it with a tablespoon of maple syrup in each bag.
Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli