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| Canadian Bacon http://cookaholics.org/viewtopic.php?f=23&t=846 |
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| Author: | Kathy's Pete [ Mon Oct 25, 2010 10:40 am ] |
| Post subject: | Canadian Bacon |
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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| Author: | BeckyH [ Tue Oct 26, 2010 9:47 am ] |
| Post subject: | Re: Canadian Bacon |
American pork bred to have no fat in it? |
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