Candian Bacon start

pineywoods

SMF Hall of Fame Pitmaster

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Mar 22, 2008

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4,286

Florida

• Feb 8, 2009

• #1

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

 

darrin

Meat Mopper

Feb 3, 2009

292

11

Myrtle Beach, SC

• Feb 8, 2009

• #2

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.

 

grothe

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Jun 12, 2008

1,759

12

Connecticut

• Feb 23, 2009

• #3

How'd it come out Jerry?