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Thanks to all the posts on this website, my first shot at Canadian Bacon turned out so GREAT!!!!
A few photos below from the process - 2 weeks in the brine, smoked and ready for packing.
After reading so many posts on curing sausages and other meats, I decided to jump head first. I had a spare fridge in the garage that I used for lagering homebrew. Moved the fridge to the basement and started the conversion.
Should be enough room to start...
Hole cut for fan
Fan...
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