Hi Dr K,
I think I will cure them separately, because I would never want to smoke Pork Loin to 165* IT.
Before the USDA lowered the safe temp of Pork from 160* to 145* IT, I used to smoke my Canadian Bacon to 160* IT, and I found it a little dry. Smoking CB to 145* IT is MUCH better!!!
However thanks for sticking with this to get the answers!!
Bear
I think I will cure them separately, because I would never want to smoke Pork Loin to 165* IT.
Before the USDA lowered the safe temp of Pork from 160* to 145* IT, I used to smoke my Canadian Bacon to 160* IT, and I found it a little dry. Smoking CB to 145* IT is MUCH better!!!
However thanks for sticking with this to get the answers!!
Bear
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