| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Canadian | 1 | Servings | |
INGREDIENTS
| 5 | qt | Ice water 38-40 degrees F. |
| 6 | oz | Dextrose |
| 2 | oz | Prague Powder #1 |
| 8 | oz | Salt |
| Pork loins |
INSTRUCTIONS
MEAT Will cure up to 25 lbs: Processing: Dissolve all the ingredients in water. The loins are then spray pumped to 10% of their green weight. Loins are then place into the leftover brine and placed into cooler for 4-6 days at 38-40 degrees F. Remove from the cooler and wash under a shower of cold water. Smoking: Place in smoker and smoke at 160 degrees F. until an internal temperature of 142 degrees F. is reached. Remove from smoker and cool with tap water until an internal temperature is reduced to 110 degrees F. Hang at room temperature until dry. Remove to cooler overnight before using. Pea meal bacon: After curing, the loins are dried somewhat and coated generously with yellow cornmeal. They are then sliced and fried. Posted to bbq-digest V5 #746 by Strange Brew <shafer@lightspeed.net> on Dec 06, 1997
A Message from our Provider:
“Jesus: power to break life controlling problems”