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post #1 of 11
Thread Starter 

Hello from Montana,

I am using a Great Smokey Mountain propane smoker and I have not had any issues except for operator error!!!  But the one question I do have is about the brine for Canadian Bacon.  The recipe called for 1 1/2 cups kosher salt along with sugar, cure salt, garlic, thyme, and sage.  After trying the Canadian bacon it was salty.  Not bad but next time I want to take the salt down a bit.  It was in the brine for 48 hours then in the fridge for 24 hours.  Do I take the salt down and by how much or less time in the brine??


Thanks in advance

post #2 of 11

Hey RugerLab

Welcome to the forum.  Since you're in Montana, I'm guessing you're in the same deepfreeze I'm in


post #3 of 11
Thread Starter 
We finally stayed above zero last night with light snow. Hopefully stay above zero at least until I get a bunch of meat smoked.
post #4 of 11

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



post #5 of 11
Thread Starter 

This is a GREAT SITE.

post #6 of 11
Glad you joined us RugerLab, welcome1.gif from North Dakota!
post #7 of 11

Ruger! Welcome to the forum!  My bet is if you use that search tab at the top of the page you can find an answer.  i know it helped me!

Again, welcome!


post #8 of 11
Thread Starter 

~~Are you getting some snow today, we got about 6 inches and probably heading your way

post #9 of 11
Thread Starter 

I did find what I was looking for,  all of the recipes that I found on this site used about half the amount of salt.  They also brined it longer then what I did.  I still ate the whole think over a couple of weeks!!!!!

post #10 of 11


post #11 of 11
Thread Starter 

Merry Christmas to all!!!!

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