wittdog
Master Chef
I just took the brisket out of the brine and wanted to smoke something else in the Pork Palace….so after a quick trip to the store…a couple of pork loins and a few bellies….I’ll be smoking some Canadian Bacon and Bellie Bacon along with the Pastrami….As my usual I cut the loins into thirds….2 thirds will be made into pea meal bacon…the other 4 thirds will be smoked….I used maple syrup and brown sugar as my sugars…As always my helpers were on the job helping with the brine and the injection…