Toggle sidebar

Recent content by keiths

  • 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.
  1. keiths

    cured pork loin questions ?

    can yall tell how something was cured by a picture ? this is what I want to make  same same places canadian bacon
  2. canadian-bacon-peppered.jpg

    canadian-bacon-peppered.jpg

    • keiths
    • Media item
    • Comments: 0
    • Album: Default
  3. pork-tenderloin-peppered.jpg

    pork-tenderloin-peppered.jpg

    • keiths
    • Media item
    • Comments: 0
    • Album: Default
  4. keiths

    cured pork loin questions ?

    There is a place close to me that sells a peppered loin, I'm wanting to try to make my own. I'm thinking they cure it like Canadian bacon. ? If so do I use my same cure I use for my Bacon ? I do a dry cure on that /
  5. keiths

    Pork belly costs?

    Last bacon I made  was in march and I paid 1.89 a pound. I bought a 36 pound box with 3 bellies . I have one package left so I will be making some more real soon. I get mine from a mom and pop store.  
  6. keiths

    new guy back again.

    Im kinda new here I signed up last year but forgot my username and password so I signed up again. Anyways Im from a small town is south Texas ,Edna. So far i have been making my bacon and wanting to learn more.
  7. keiths

    Cure- Vacuum sealing?

    I plan to vac mine next time. I made a huge mess with a glad lock bag.
  8. Default

    Default

    • keiths
    • Album
    • Comments: 0
See more
Top Bottom
Back
Clicky