Canadian Bacon rest time?

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wagdog

Fire Starter
Original poster
Dec 26, 2014
58
11
Utah
I just pulled a couple of small (2.5 pounds each) pork loins out of Pop's brine. I'm letting them form a pellicle in the fridge. I was wondering how long I should let them rest after smoking. Do y'all like to wrap them in something and let them hang out in the fridge for a day or so to let the smoke flavor permeate?
 
Thanks Bama. I can't wait for these to go on the smoker. Overnight sounds great. Might be the longest I can get my boys to wait.
 
Thanks Bama. I can't wait for these to go on the smoker. Overnight sounds great. Might be the longest I can get my boys to wait.
I used to leave the pieces in my fridge for one night after smoking, but I had to go away one time, so they stayed for two nights.
Those were the best tasting cured & smoked Pork Loins I ever had, and I believe the extra day in fridge before slicing was the main reason.

Ever since that, I wait at least 2 nights before slicing.

Bear
 
 

I used to leave the pieces in my fridge for one night after smoking, but I had to go away one time, so they stayed for two nights.
Those were the best tasting cured & smoked Pork Loins I ever had, and I believe the extra day in fridge before slicing was the main reason.

Ever since that, I wait at least 2 nights before slicing.


Bear

 
Do you leave them uncovered as well?
 
Do you leave them uncovered as well?
I wrap them in plastic wrap.

LOL----To keep the flavor from going in the wrong direction.
biggrin.gif


Boneless Cured & Smoked Pork Chops and Canadian Bacon       

Bear
 
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