Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

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

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Canadian Back Bacon

LongtrainLongtrain Posts: 28
edited October 2020 in Pork
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


Comments

Sign In or Register to comment.
Click here for Forum Use Guidelines.