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Darkling414 on
Pork loin with fat cap (my preference) cured with mustard seed, peppercorn, bay leaf, lemon, cloves, salt, cure #1, and salt. Cured about ten days then rolled in corn meal (peameal was used back in the day but now it’s corn meal)
Smokinthatkush420 on
Hell yeah my Canadian brother ! Just grabbed a 6 lb loin on sale at no frills this week . Gonna brine it up tonight . I usually only do 5 days in the wet brine and then I roll it . Do you do a wet or dry brine ? Does the 10 days add more flavour at all ?
TheGreatWalpini on
It’s so good. I’m gonna guess you’re Canadian. I miss the good inexpensive stuff from out east. You can’t find it for less than a fortune out west and it’s usually pre cooked.
5 Comments
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Pork loin with fat cap (my preference) cured with mustard seed, peppercorn, bay leaf, lemon, cloves, salt, cure #1, and salt. Cured about ten days then rolled in corn meal (peameal was used back in the day but now it’s corn meal)
Hell yeah my Canadian brother ! Just grabbed a 6 lb loin on sale at no frills this week . Gonna brine it up tonight . I usually only do 5 days in the wet brine and then I roll it . Do you do a wet or dry brine ? Does the 10 days add more flavour at all ?
It’s so good. I’m gonna guess you’re Canadian. I miss the good inexpensive stuff from out east. You can’t find it for less than a fortune out west and it’s usually pre cooked.
I miss peameal bacon. Can’t get it in Australia