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Charcuterie/Cheese | |
| 1 Pork Loin About 4 lbs | |
| EQ cure the pork loin ( Click Here a day per 1/4 inch + 2 days). Rinse and store overnight in fridge to let pellicle form. Hot smoke it with your choice of wood chips until it reaches an internal temperature of 145-150 F. Put in fridge overnight, slice. Lightly fry the slices and then serve. | |
Unrated | |
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