I decided to use a dry cure to make a 4 pound Canadian bacon from part of a huge pork loin I got from Costco. To me a dry cure is much easier and cleaner to deal with than a wet cure and using the equilibrium curing method it works out really well! below is a link to a good website that has a great curing calculator. The Kamado Joe Classic 2 did it's job of cooking and adding some awesome cherry smoke to this hunk of meat!
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4 фев 2022
