This month’s charcutepalooza challenge was hot smoking,  Canadian Bacon. I know about hot smoking. We’ve had a Big Green Egg for years.

I brined and smoked the pork loin in time for a mother-in-law visit. We had the finished product for breakfast with eggs and grits. Put it in split pea soup and of course we made Eggs Benedict from scratch.

It’s been a busy month and I have much more to say about salt, pork and the charcuterie that’s happened in the last thirty days. Stay tuned.