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Canadian Bacon


Smokin Monkey
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Canadian Bacon.

 

Cut Pork Loin in to three pieces.

 

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Cured two with Salt, Sugar, Cure #1, Black Pepper, Onion Powder and Garlic Powder.

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Third piece just with Salt, Sugar and Cure #1.

Cured for 14 days in fridge, then washed and hung for two days to dry.

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Smoked in the new Boniak Electric Smoker

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Smoked with Apple Dust @ 65'C for 4 hours, 75'C for 4 hours then finished off around 80'C for a total of 10 hours with an IT of 63’C.

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Salt, Sugar, Cure #1Black Pepper, Onion Powder and Garlic Powder.

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Salt, Sugar and Cure #1.

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Allowed to cool then wrapped in Cling Film, into the fridge for two days to improve the flavour.

 

Sliced and Vac Packed

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