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Canadian Bacon

16 pounds of pork loin, brined since last Tuesday according to the Ruhlman charcuterie recipe.

About 12 hours uncovered in the fridge, then on the hickory smoke for 3 hours.  The XL held steady at 190 the whole time.

Very dense, pink, and slightly salty, just like it is supposed to be.  Last batch was little too pork roast.

Pasquali Luciano
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys


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