Good morning folks, it's been a while but I have a dumb question for all of you that are smarter than I and that's probably all of you I bought a beautiful 10 pound pork loin actually two pieces from Costco and am doing it all for Canadian bacon two recipes meat head's and serious eats maple brined after there 5 Day napping in the cure in the ice box can I sous vide them and then put some smoke on them without loosing flavor or texture
I have done a lot of bacon but I have used the standard method. I am not certain but SV may work but not sure to what point. I almost think you may be sacrificing some smoke flavor I feel is a major part of bacon's flavor. I always consider the smoking/cook process to be bullet-proof, but I am old school. would hope others chime in to give a more definitive direction. Regardless of what direction you end up going, I hope you have great success. Pics please
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