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Candian Bacon start

post #1 of 3
Thread Starter 
I finally found a loin to use and the time to get it started. It was partially cut so I finished cutting it and trimmed the fat and got the cure and spices applied thanks Rick for the recipe. I will post more when they get out of the cure. Oh I vacuum sealed them is that ok?

Trimmed and the spices ready for each loin

Rubbed and sealed up will turn daily
post #2 of 3
I vacuum sealed mine. I flipped them about everyday too. Not sure if I need to or not. Seems to me vacuum sealing keeps the meat touching the curing juices more.
post #3 of 3
How'd it come out Jerry?
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