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  1. backtobasics

    picnics not cured in the center

    Thanks Dave! I saw your post in my search for info on this before I posted my own question, since it seemed I did everything you had done, and even brined mine almost a week longer for good measure. One thing I must mention is that I choose not to use curing salts in my brines, and use celery...
  2. backtobasics

    picnics not cured in the center

    Howdy folks... Way last winter I tried my hand at some small hams with a few 10 lb picnics I got on sale. I injected them each with about 2 cups of brine, then put them in brining bags and covered each with lots more. I weighed them down and refrigerated them for about 2 weeks. I thought that...
  3. backtobasics

    rinsing brine off bacons before smoking

    Thanks folks... will have to rinse and dry my next batch and see what difference it makes...
  4. backtobasics

    rinsing brine off bacons before smoking

    Howdy All... I've always been of the understanding that I should not rinse the brine off my bacons before smoking, as it creates the base for smoke to adhere best to. However, I seen in a couple places to rinse before racking and smoking. What is your experience? Thanks, BTB
  5. backtobasics

    Greetings From Nova Scotia

    Hey All... I'm an old Chef from Nova Scotia, Canada. I make my own bacon and smoked pork loins from locally raised meats, smoked salmon, and also beef jerky. The jerky I've been making jerky for nearly 30 years now and smoked salmon for about 15 or so. Bacon and pork loin are more recent...
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