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Backbacon!

berndcrisp
berndcrisp Posts: 1,166
in EggHead Forum

Pork loin has been brining for 3 days, removed and drying for 24 hrs. Will apple smoke Thur. at 225 to int temp of 150. This should be really tasty as the brine smelled wonderful.

Hood Stars, Wrist Crowns and Obsession Dobs!


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Comments

  • Sea2Ski
    Sea2Ski Posts: 4,131
    Watching this one!
    Homemade mix? Or premixed? Never made bacon from the loin, as it is so lean. Pictures will help tell the story you know... :wink:
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • berndcrisp
    berndcrisp Posts: 1,166
    Homemade brine. And 'gotcha' on the bacon part, in the U.S.A. we refer to it as Canadian bacon. Pics(?) generally no, but maybe this time.
    Hood Stars, Wrist Crowns and Obsession Dobs!


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