I have been searching SMF for canadian bacon recipes & techniques lately because I have 5lbs of loin curing in my garage right now.
I've read so many variations of IT temps, cure time, etc. I pretty much followed BearCarver's awesome tute for curing and I'm on day 5. I wasn't sure if the thickest part should be measured vertically or horizontally but I added 2 days to be sure.
Can anyone share a simple post of their:
Smoke Time & Temp:
Desired IT Temp (time and temp to get there):
Thanks a bunch!