People who know me might’ve pegged Ossabawesomness or Cochon 555 or French Pig as my moments of food zen, but that was before the crusading ladies of Charcutepalooza challenged me to make Cajun-style smoked pork.
A run-down of the process for a Smoke Roasted Rack of Slagel Farms Pork. Includes lots of photos and general directions for the juiciest and tastiest loin you might ever make yourself. Brined, rubbed, smoked, roasted, trimmed, carved, devoured!
I’ve always wondered what made Canadian bacon Canadian. Is it that Canadians don’t know how to make real bacon? Does it have something to do with Virginia and hams? was it originally a marketing ploy by McDonalds?