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Dizzy Pig Canadian Bacon

egger aveegger ave Posts: 702
edited March 2013 in Pork
I cooked this bacon at the Salado Eggfest. It turns pork tenderloin into something great. I used Splenda brown sugar instead of brown sugar and 2 tsp of quick cure and added a couple of cinnamon sticks to the cure. I rinsed the cured tenderloin for about on hour, changing the water twice. Cooked at 250 for 2.5 hours. Internal temp was 135 when I took it off the grill. I used a couple of handfuls of pecan chunks for the smoke.

1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 3 dogs living in the heart of BBQ country in Round Rock Texas. 

"The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."

Albert Einstein

Comments

  • GrannyX4GrannyX4 Posts: 1,474
    I used the DP recipe last week for the first time and it is really good.  You have a nice looking piece of pork there.  One thing, that is a pork loin you are cooking.  Not tenderloin.  Tenderloins are about 1 to 1 1/2 pounds each. I wish I could have been there too.  Looked like a lot of fun.  ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • egger aveegger ave Posts: 702
    GrannyX4 said:
    I used the DP recipe last week for the first time and it is really good.  You have a nice looking piece of pork there.  One thing, that is a pork loin you are cooking.  Not tenderloin.  Tenderloins are about 1 to 1 1/2 pounds each. I wish I could have been there too.  Looked like a lot of fun.  ;;)
    You are correct, it is loin not tenderloin for the recipe. An example of my brain moving faster than my my fingers or whichever.  Thanks
    1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 3 dogs living in the heart of BBQ country in Round Rock Texas. 

    "The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."

    Albert Einstein
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