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Canadian Back Bacon

Longtrain Posts: 48
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.