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Canadian bacon

post #1 of 7
Thread Starter 
First go round using woodcarvers modified pop's brine

post #2 of 7
Thread Starter 
Fresh out of the smoker. My biggest down fall is not letting things rest. Best I've had fresh out of the smoker

post #3 of 7
Looks good. Let it rest in the fridge for a few days then slice.
post #4 of 7

Looks great but how and why did you modify the curer process. As Farmer said let it rest in fridge before slicing then freeze extra.

post #5 of 7
Thread Starter 
Not much of a modification little less salt & fresh maple syrup instead of molasses.
post #6 of 7
Thread Starter 
1 gallon of water
1 cup granulated sugar
3/4 cup of kosher salt
1 cup brown sugar
1 Tbs cure #1
1 Tbs garlic powder
1 Tbs onion powder
1 Tbs molasses (mild flavor)

This is the brine I used from one of woodcarvers old posts. I like it a lot not too salty not too sweet great combination of flavor.
post #7 of 7

Beautiful bacon!



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