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Canadian Bacon

Smokin Monkey

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Canadian Bacon.


Cut Pork Loin in to three pieces.



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


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

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


Smoked in the new Boniak Electric Smoker


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.


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



Salt, Sugar and Cure #1.



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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