For more videos go here: th-cam.com/play/PLbG9Jm2H23f1DTUmzs2dI3jii1YY6hLmJ.html and please visit our website store and blog for more information about PMPBBQ at www. pullmyporkbbq.com/, check out the merch shelf above and also please consider joining our channel memberships. Thanks for watching
It's really easy and oh so good. Plus sugar free for anyone who has medical conditions. Thanks for stopping by and watching Nancy, I truly appreciate your support my friend.
You really need to try it if you like Canadian Bacon. This recipe is very easy and is fantastic. I'm sure you'll really like it. Thanks for watching and commenting brother.
Carlton, thanks for another great idea. I’m definitely going to try this recipe. I’m thinking about using brown sugar instead of Splenda but otherwise I’m gonna follow your recipe. My only question is, what type of wood did you use with the smoker? You probably said but I missed it. Thanks again for doing these great videos.
Try it for sure Rick, you'll love it. Never made it with brown sugar but using Splenda it's amazing. When you try it please let me know what you think for sure. Thanks for watching and commenting my friend.
I have never made it using real sugar and maple syrup, but I think it would be the same measurements. Thanks so much for stopping by, watching, and commenting. I truly appreciate your support.
Curious why so much #1 cure. 1 teaspoon for 5 pounds of meat is universally standard. You are using about 4 times that. Since sodium nitrite is a toxin, and I get a full cure to the center using 1 tsp. per 5# of meat, why would one want to use so much prague powder #1? I do know that one could double it and still be in the safe range. Like I said, I am just inquiring what the reasoning for this is. Thanks, This video was well done, and I appreciate you making it. Take care, Matt
This loin had a lot of marbling and Fat. GOING TO MAKE BACON OUT OF IT... 🥓🥓 Not Canadian Bacon. but bacon🥓🥓 Lion is the top of the ribs, and while pork belly is the bottom part of the ribs. So it should make bacon
For more videos go here: th-cam.com/play/PLbG9Jm2H23f1DTUmzs2dI3jii1YY6hLmJ.html and please visit our website store and blog for more information about PMPBBQ at www. pullmyporkbbq.com/, check out the merch shelf above and also please consider joining our channel memberships. Thanks for watching
I love me some BBQ.Great video my friend
Thanks, I really appreciate the comment and support my friend.
Greetings from Naples, Florida. Oh, my, that looks so delicious. Great presentation. Thanks so much for sharing, have a great week. 👍💯
Wow, who knew I could make my own. Awesome job 👏
It's really easy and oh so good. Plus sugar free for anyone who has medical conditions. Thanks for stopping by and watching Nancy, I truly appreciate your support my friend.
OMG this looks absolutely amazing !!! I never knew you could make your own. Thanks for sharing the recipe, it looks delicious.
I found this video very interesting. I have saved this video because I really want to try this out...and I will 🙂Yours looked awesome!
You really need to try it if you like Canadian Bacon. This recipe is very easy and is fantastic. I'm sure you'll really like it. Thanks for watching and commenting brother.
Hey man, just wanted to say I really enjoy your videos!
Carlton, thanks for another great idea. I’m definitely going to try this recipe. I’m thinking about using brown sugar instead of Splenda but otherwise I’m gonna follow your recipe. My only question is, what type of wood did you use with the smoker? You probably said but I missed it. Thanks again for doing these great videos.
Try it for sure Rick, you'll love it. Never made it with brown sugar but using Splenda it's amazing. When you try it please let me know what you think for sure. Thanks for watching and commenting my friend.
How would I make this using real sugar and maple syrup? Same measurements?
I have never made it using real sugar and maple syrup, but I think it would be the same measurements. Thanks so much for stopping by, watching, and commenting. I truly appreciate your support.
If is does make Canadian bacon, and NOT BACON. THAT FINE WITH ME 🤣🤣 but i'am going to try. Curing it the same way as bacon
Nicely done sir!
Curious why so much #1 cure. 1 teaspoon for 5 pounds of meat is universally standard. You are using about 4 times that. Since sodium nitrite is a toxin, and I get a full cure to the center using 1 tsp. per 5# of meat, why would one want to use so much prague powder #1? I do know that one could double it and still be in the safe range. Like I said, I am just inquiring what the reasoning for this is. Thanks, This video was well done, and I appreciate you making it. Take care, Matt
This loin had a lot of marbling and Fat. GOING TO MAKE BACON OUT OF IT... 🥓🥓 Not Canadian Bacon. but bacon🥓🥓 Lion is the top of the ribs, and while pork belly is the bottom part of the ribs. So it should make bacon
Bro your content is very nice. I want to talk with you.
*promo sm* 😎