Alright my local butcher called me and said he had a fresh 10 lb belly for me. I have a 3lb loin and 4 lb boneless shoulder. Im gonna make me some bacon with the belly following Bearcarvers tutorial using tenderquick. Then im gonna make some canadian bacon with the loin using the same curing instructions. Then some pulled pork with the shoulder. Im gonna have a busy two weeks! Starting the curing tomorrow and then doing the shoulder on Sunday! This is my first time with the bacons, but not my first go around with the shoulder. Any tips or words of advice for the bacons?
Thanks, oh and ill definately have some Q-view!