Thanks for this step by step, Bear! I've made Canadian bacon using this recipe a few times and I like it a lot. I'm wondering what the CB might taste like if no sugar was used. Would it just be more savory or do you think the salt might overpower the taste of the meat? Does mixing brown sugar with the tender quick help the curing process?
My wife is forcing me into a 30 day restricted diet with no sugars, dairy or grains. I can eat plenty of meat, veggies and eggs. I thought I would stock up on some sugar free CB to help get me through. it.
Glad you like it.
I would think with no sugar at all, it would be salty. I usually use between 1 tsp and 1 TBS, so just use 1 tsp.
I don't think the consumption of sugar from a couple pieces of CB that only had 1 tsp of Brown Sugar per pound in the cure mix is a bad thing.