I'm going to brine for 3 days then smoke to make a ham like with it. I think it's aka canadian bacon. Anyone that has made this have any tips? I injected the meat with the brine and have it soaking in the fridge now.
Preparing a Picnic Roast
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two 6 pound roasts
Bag of water to hold em under
Bough this tub and luckily it fits perfect in the fridge without moving any racks
Brandon, evening.... You mentioned brine and Canadian bacon above.... Did you add cure# 1 to the brine ?? If so, three days may not be enough time for the cure to totally penetrate the meat..... After the brine, rest the meat for a couple days, bagged and in the refer.... That will allow the meat to equilibrate the salt and cure etc. for even distribution and uniform taste throughout.... Dave
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