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Canadian Back Bacon
I’ve corned a fair number of briskets, so when I came across curing a pork loin, then placing it in the smoker, it screamed “Why not”. Picked a 3 lb loin to try this recipe. After 10 days in the cure, smoked it on the BGE this morning to 140F using pecan. Nice, just a light hint of smoke, pretty tender, tastes just like ham, (of course it would). Lightly fried a couple of pieces to get a little color on them. Should have made a stack of pancakes and a couple of sunny side up eggs to go with it, tomorrow for sure.
Recipe came from YouTuber Glenn and Friends from Toronto, here’s the link.
https://youtu.be/nBegNNZOAD0
Recipe came from YouTuber Glenn and Friends from Toronto, here’s the link.
https://youtu.be/nBegNNZOAD0
Comments
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Love back bacon, and not just because I’m Canadian. Underrated. So much less greasy than regular bacon (which I also enjoy).
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