Bacon and Canadian bacon
- Thread starter fullsmoke
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
sausageface
Fire Starter
what did you use for the rub on the back bacon and how long did you brine the loins for before going into the smoker
sausageface
Fire Starter
I just did 6 lbs in a dry rub of pink salt coarse pepper onion powder and garlic powder in the fridge turning it over every day for 12 days then into the smoker after a good wash and let it stand for a day to get sticky finish then into smoke for 6hrs of maple came out not to bad certainly cheaper that buying store bought
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 45
- General Discussion
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
-
Non fat dried milk
- Started by hog warden
- Replies: 28
- Sausage
-
Featured A couple thick strips please!
