Dizzy Pig Canadian Bacon

egger ave

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.

http://www.dizzypigbbq.com/recipesBacon.html

GrannyX4

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.  ;;)

egger ave

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