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First Canadian bacon.

post #1 of 4
Thread Starter 

Started cure on 20 # of pork loin Saturday for CB. I have follow the posts of so many in their curing adventures that I decided that it was time to start curing thing for myself. I have beef curing for dried beef that will be ready Saturday. I will post pictures of both meats once they are completed.

post #2 of 4

How are you curing it?

Happy smoken.

David

post #3 of 4

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post #4 of 4
Thread Starter 

Dry cure  Mortons TQ and some sugar. Following all the safety guidelines. at completion of cure will rinse check for saltiness, soak  if needed put on rack in fridge for 24 then smoke for several hours on a mix of pecan and apple.

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