I live in South Central PA. I just started making my own meats this year. I have an MES40 smoker with cold smoker attachment. I have been reading the Marianski books and so far I have made snack sticks, maple breakfast links, smoked polish sausage, and bacon. I have been reading alot of posts on here recently and decided to try Pops brine for some Canadian Bacon. They are curing now (day4). I injected then with the brine as well. I bacon I made used a dry cure with brown sugar and maple syrup. Turned out great! I just bought 2 full bellies (24lbs) so I can make some more as the last batch didn't last long. I would try one dry cure and one in the brine, but refigerator is full with the brining Canadian bacon. I'll try the brine next time for the bacon. I also hunt and process my own deer. Most of my sausage has been 50/50 pork and venison. I'd like to try making some sausage with pork only. So much to try!
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