Mark Onofrio

Canadain Bacon

—

by

Mark Onofrio
in

Brine

  • 1 Gallon Water
  • 350g Salt
  • 225g Sugar
  • 42g Pink Salt
  • Bunch Sage
  • Bunch Thyme
  • Some Garlic

Meat

4lb – Pork Loin

  • Brine in frig for 48 hours
  • Air dry 24 hours – frig
    • Rinse brine off
  • Smoke to 150 degrees F

NOTES: