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A couple whole pork loins
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Car Wash Mike
Posts: 11,244
Turned into a couple chops and some very fine Canadian Bacon.
You need to steal a couple thick cut center chops out.
Butterfly a couple to stuff on the next loin.
Cured for a few days. Slow smoked with sugar maple.
13lbs of Canadian Bacon later. Time to foodsaver.
Mike
You need to steal a couple thick cut center chops out.
Butterfly a couple to stuff on the next loin.
Cured for a few days. Slow smoked with sugar maple.
13lbs of Canadian Bacon later. Time to foodsaver.
Mike
Comments
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:laugh: What, no RIBS?? :blink:
looks like u r expanding your horizons, Mikey :evil:
ps, Hi to Nancy and Jerry
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Very nice CWM!!! Looks like alot of work, but I am sure it will be worth it...
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The slicing was work. Thx. Turned out very well.
Mike -
You left a very lasting impression on mom and dad. You drank a whole bottle of Grand Marnier I brought you. :ohmy: :P
Mike -
Nice,,, looks like a couple weeks of good breakfast
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I might need to know more about this... Hee hee...
CWM & DOW, are ya'll going to be in Atlanta? -
No Hotlanta for DOW and Ku...Mikey may be taking his Mom and Dad, though...they really liked the Colorado Eggfest :woohoo:
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I'm pretty sure DOW is not. I don't think I can make it either.
Mike -
That's some good looking (and a lot :laugh: )Canadian Bacon. What cure did you use?
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Just picked up a few of those my self today at Sams. Couldn't pass up 1.39 lb. Looks great Mike.
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That does sound great and looks better. I'm like NoVA Bill. What cure you use?
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Hey Mike:
When I did my loin up as Canadian Bacon it came out a little stringy, very nice flavor, but texturally not as smooth as I'd like. How's yours that way? Any thoughts on why?
Thanks
Doug
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