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2nd Batch Canadian Bacon using Bear's Method Dry Cure

post #1 of 5
Thread Starter 
Using Bear's method on 3 lb of Pork Loin. Bought TQ this weekend so experimenting using TQ rather than pink salt. Figured 8 days of curing time with this loin. Bear thanks again for posting your method very helpful to a newbie
post #2 of 5

Sounds like a great start!

 

Al

post #3 of 5
Thread Starter 
Al order my Amazen Tub and Applewood sawdust from Amazon yesterday to explore cold smoking tech in vertical smoker I have.
post #4 of 5
Thread Starter 


Just took off Treager now allowing to cool down then into fridge and slice in morning
post #5 of 5
Thread Starter 




Final process complete liked how this method turned out. Followed Bear's method using dry brine and let cure for 8 days. Added some maple syrup to the mix and liked flavor after fry test.
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