Originally Posted by casmurf
I have found for me when making BBB or Canadian bacon 1tablespoon Tender Quick per pound followed by 1tablespoon brown sugar works best. I soak for half hour then fry test. I always do a fry test before smoking I had a few rough (salty) ones when I first started home curing. But as with all hobbies I got better with practice. I got a butt curing as we speak, will be smoking sometime next week I will try to get some pics.
That is my method too Jerry. And it works great for me. Never had one cured with TQ become too salty that way. I do the belly bacon the same way, with the same result. I still do the fry test every time, just in case, because once you smoke it, it's too late.