Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Canadian and Buck-Board Bacon

daveyray72 Posts: 67
edited March 2012 in Pork
Start date - 3/15/2012   Finish/Cook date - 3/25/2012

Started off with:

5# Pork Shoulder
1.3# Pork Tenderloin
I wanted to go back to a brine cure method for this cook.  My last 3 CB cooks have been dry cure, and I need to work on the brine technique.  I also am starting to use metric measurements for curing and sausage making.  Metric makes scaling of recipes much easier.


3L Water
2 Bay leaves crumbled
105g Morton Kosher Salk
45g Cure #1 (Pink Curing Salts)
180g sugar in the raw
15g minced garlic
10g rubbed sage
10g ground savory



The egg did a great job holding temp at 185-200 for 4 hours. 
Love smoking chicken...but they are hard to keep lit ;-) http://daveyrayland.wordpress.com/ Small Egg / Weber OTG 22" / CharGriller Trio / Masterbuilt 30" Electric