I couldn't figure out where to post this; so if it's in the wrong place I trust the admins will put it where it belongs.
I want to make some bacon and some Canadian bacon and some pastrami. I have never done any dry curing. I have no idea where to start other than coming here where I know there are so many friendly, helpful, knowledgeable people. I'm not looking for hand holding, but my search arguments having turned up the articles that will tell me how to get started and what steps to follow. I read and captured the susanmiller.org sheet explaining the various chemicals used. What I'm looking for now is a step-by-step or recipe that covers each of the above.
As always, thanks for any help . . . .
:sausage:
I want to make some bacon and some Canadian bacon and some pastrami. I have never done any dry curing. I have no idea where to start other than coming here where I know there are so many friendly, helpful, knowledgeable people. I'm not looking for hand holding, but my search arguments having turned up the articles that will tell me how to get started and what steps to follow. I read and captured the susanmiller.org sheet explaining the various chemicals used. What I'm looking for now is a step-by-step or recipe that covers each of the above.
As always, thanks for any help . . . .
:sausage: