Ok, I getting ready to do my first canadian bacon, wet cured. I am doing 2 pork loins and think I need about 2 gal. of cure. How much tenderquick sould I use? Should I use the directions on the bag or should I use what I have read in the past (1.25 cups/1gal water)?
Also, Is it necessary to remove the outer fat from the loin? If so, what are the ill affects if I leave it on?
Many thanks,
Fritz
Also, Is it necessary to remove the outer fat from the loin? If so, what are the ill affects if I leave it on?
Many thanks,
Fritz