Smoked Pork Sirloin from Whole Beast Butchery by Ryan Farr
Belly is the more common cut for making bacon, but sirloin is nice and lean and fine textured, and brining helps keep all that moisture safely inside even when the meat is subjected to the dry heat...
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Cooking tools:
- Smoker
- Airtight container
- Refrigerator
- Chef's knife
- Cutting board
- Stove
- Skillet
Ingredients
- master brine
- pork fat for cooking
- boneless pork sirloin
- cowboy “ham” steak
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