Who likes to smoke food

[keefallan]

Thanks Bud!! I appreciate that. I am gonna do it...........

[HStream1]

Dry Brine and vacuum seal. Refridgerate for 5 days turning daily. Remove and Drain. Wash real good to remove Brine. Smoke at 225 degs until internal temp of 145 degs. Slice and Cook like regular bacon.

The Brine
1 tbsp Black Pepper
1 tbsp Coriender
1 tbsp Dry Garlic
1/4 cup Coarse Sea Salt
1/4 cup Smoked Salt
1/2 cup Brown Sugar
For long term storage add 1 TBSP Pink Curing salt. (optional)

Thanks Bud!! I appreciate that. I am gonna do it...........

[FMP]

Isn't Canadian bacon a thin sliced smoked inner pork loin?

EDIT: looked as per google that is correct. I would rather a CB pizza than pepperoni!

Eye of the loin, dry cured, double smoked
Lachsschinken