Well, I'm still researching my first bacon/canadian bacon project. Put dibs in on the pork bellys we slaughtered last weekend, and was pretty set on using a basic TQ/brown sugar dry cure on them as I've read plenty of good results posted lately.
Talked to my grandpa this morning as he used to do all of this back in the day, and was surprised he used TQ back then, and is going to dig for his syreng(sp) for doing hams, but I'm not ready for that this year.
Anyway, along the way of the conversation, I mentioned to him that I was going to use a dry cure and here was his comment:
"I always found that if you used a dry cure, it (bacon or ham) always got an old taste much quicker than if you used a brine".
Looking to see if anyone on this forum has had the same results. I'm guessing that none of the bacon/CB has lasted long enough to freezer test for freshness! He used to do between four and six hogs, so it did stack up and sit in the freezer a while.
Thanks,
Tracey
Talked to my grandpa this morning as he used to do all of this back in the day, and was surprised he used TQ back then, and is going to dig for his syreng(sp) for doing hams, but I'm not ready for that this year.
Anyway, along the way of the conversation, I mentioned to him that I was going to use a dry cure and here was his comment:
"I always found that if you used a dry cure, it (bacon or ham) always got an old taste much quicker than if you used a brine".
Looking to see if anyone on this forum has had the same results. I'm guessing that none of the bacon/CB has lasted long enough to freezer test for freshness! He used to do between four and six hogs, so it did stack up and sit in the freezer a while.
Thanks,
Tracey