Country Style Sausage

[up in smoke]

Cheech, Did you really use pork tenderloin or pork loin, Iâ€[emoji]8482[/emoji]m curious, I usually use loin, because it has more ham like texture and makes for larger slices, do you get enough meat stiffnes to slice the tenderloin, being such a tender cut of meat? :?

 

[cheech]

Nice catch "Up in Smoke" I think my mind was else where. You are correct it is loin not tenderloin

 

[up in smoke]

For a minute I thought you had developed a new type of Canadian Baconette…yâ€[emoji]8482[/emoji]now canadian bacon noisettes with eggs florentine, something like that, LOL :roll:

My problem is I make about 15 lbs of CB each month and shrink wrap in 1 lb. packages, but my wife raves about it, and then has to prove it by giving everyone she tells a pack, our mechanic, hair stylist, co-employees, of course all the neighbors, extended family, etc., leaving little for us. But what can ya do! Just make more :lol:

 

[larry maddock]

yo cheech
how big are the 2 pieces you mention??

do you eat the meat when its only been heated to 135 f??

 

[smoke on the water]

Larry,
I believe he cooks it later like canadian bacon.

 

[larry maddock]

hello hello,
ive never had canadien bacon.

i guess its like buck board bacon that only goes to 140f in smoker..
this scares me storage wise..

 

[up in smoke]

I always smoke mine at 220° and bring it to 165° internal, then itâ€[emoji]8482[/emoji]s like fully cooked ham…slice it and eat it!

 

[cajunsmoker]

When I did mine, I cut the loin in half before curing and smoked one half to 145 (to be fully cooked as needed) and smoked the other half to 165 to slice and eat like ham.