​​​​​I'll never buy Canadian Baon again.
I bought a 3 1/2 pound pork loin and cured it for 3 1/2 days in a brine consisting of kosher salt, brown sugar, maple syrup, garlic, sage, thyme, peppercorns, whole coriander, and Prague Powder #1.
​​​​​I then let it soak in water for about 30 minutes to reduce some of the saltiness.
Smoked on the Weber kettle/SNS using Kingsford Blue and applewood at around 225-240 until internal temp hit 150 (about 3 hours).
Cooled, refrigerated, sliced.
The flavor was incredible. Tender, perfect saltiness, sweet maple flavor with a nice applewood smoke. Delicious!
I bought a 3 1/2 pound pork loin and cured it for 3 1/2 days in a brine consisting of kosher salt, brown sugar, maple syrup, garlic, sage, thyme, peppercorns, whole coriander, and Prague Powder #1.
​​​​​I then let it soak in water for about 30 minutes to reduce some of the saltiness.
Smoked on the Weber kettle/SNS using Kingsford Blue and applewood at around 225-240 until internal temp hit 150 (about 3 hours).
Cooled, refrigerated, sliced.
The flavor was incredible. Tender, perfect saltiness, sweet maple flavor with a nice applewood smoke. Delicious!
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