7lbs Cured Pork Sirloin (CB)

Discussion in 'Pork' started by briggy, Jun 21, 2015.

  1. briggy

    briggy Smoking Fanatic

    Three pork sirloin roast were left over in the deep freeze from Costco.   Time for a little TQ cure for CB!

    Back in a week or so.
  2. briggy

    briggy Smoking Fanatic

    Finally.   These dry cured in the fridge for 10 days.

    Soaked in water for 2 hours:

    Test slice - color looks good and the fry test was a success:

    Quick coating of Jeff's rub:

    Pulled from the WSM when the largest piece hit an IT temp of 145.  Cooled on the counter and then wrapped and back in the fridge for 2 days.

    Final day!  From left to right, thick cut cured chops, Canadian Bacon, thin sliced deli meat, last plate is cubed to mix with potatoes and eggs.

    Thanks for looking, have a great 4th![​IMG]
  3. looks awesome i love me some CB
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man that looks good - nice job - seems your very busy on your day off

  5. briggy

    briggy Smoking Fanatic

    Thanks JC!
    Thanks DS - love a day off on the smoker!

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