Cured 4.7# pork loin in HI MT. Buckboard Bacon (unseasoned) for 7 days
rinsed and soaked overnight, then rinsed and soaked 4 hours; let dry in refridge 6 hours
Smoked with cherry wood in LBGE at 220 dome for 3 hours: internal temp 145; shut down and left on for 1 hour, then cooled to room temp in garage covered with dish towel.
wrapped in HDAF then ziplock: to keep everything in fridge from smelling/tasting like BBQ!
made breakfast a short time ago for self and "Jr"...after 2nd bite, in a soft voice, he said "Wow, this is some
I thought it was too pretty to cook....nah!
Enjoy! and thanks again, Grandpas Grub, for the HI MT B)
hmmmm, that sure was ggooooooddddddd :woohoo: