Canadian Style Bacon Mix
[140-09]

Greeting from Texas! This was my first try with a brine mix. I left 30 lbs of pork tenderloin in the brine for 5 days, then smoked it on my smoker for about 5 hours at 200 degrees with pecan wood. It is hands down the best meat that has ever come off my smoker. Everyone loved it! I will be ordering more of the brine mixes very soon. The customer service dept is also very helpful and was there to answer all my questions. Can't say enough good things about Butcher and Packer!