AZ Barbeque.com

canadian bacon

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chefrob

  • Karma: 2
azcharlie pm'd me ironically on curing info and I had 2 cured pork tenderloins smoking today.

cured after 7 days with cure #1 and my spices.............


i'll cold smoke them for about 4 hrs.......


then i'll fire up the gas and bring them up to 140-145 and this is the result............


even managed to fire up a yard bird too!


thx for stopping by..........
#1 - March 21, 2014, 08:06:30 pm

Mark

  • Karma: 21
Looks good, Robert. Do you have any photos of the sliced C.B. to share? I'd love to see the color of the cure. :P
#2 - March 22, 2014, 09:55:04 am
Mark Motta
Meatier Creator

chefrob

  • Karma: 2
not a good pic but here it is:


it is actually a little deeper red then what the pic shows since i pulled it around 142 or so...........great for snacking!
#3 - March 22, 2014, 08:01:36 pm

Mark

  • Karma: 21
Perfection! :P
#4 - March 23, 2014, 09:53:31 am
Mark Motta
Meatier Creator

chefrob

  • Karma: 2
thx, I've done a few in my time.... ;) ;)
#5 - March 23, 2014, 04:11:52 pm

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