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 Post subject: Canadian Bacon
PostPosted: Mon Oct 25, 2010 10:40 am 
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
I cured and smoked some pork loin over the weekend. I'm pretty happy with the result except that it seems to be a little dry in texture.

I used Ruhlman's Charcuterie recipe and smoked it in a WSM. I monitored the smoker and meat temps with a Maverick remote thermometer. The smoker didn't exceed 230F and I smoked to an internal temp of 150F. As indicated in the recipe I air-dried the loin for about 16 hours between brining and smoking.

Any idea what may have caused the dryness?


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 Post subject: Re: Canadian Bacon
PostPosted: Tue Oct 26, 2010 9:47 am 
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1149
American pork bred to have no fat in it?


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