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Hey y'all
Doing my first Boston butt with Jeff's rub today. His rub is good but added one thing 1 like. Injected with apple juice, coated with a lil mustard, applied rub then into the fridge over night.
Ready for the smoker!
Hey y'all
First time making Canadian bacon. Soak in pops brine for 7 days. Rinsed off and did my fry test. Tasted good to me. Doing black pepper for one and garlic powder for the other. Ran out of Saran Wrap so had to use foil. But letting them sit over night then going to smoke them tomorrow...
Just pulled the trigger on purchasing the recipes. Why not contribute to this site?! I've learned so much and everyone is here to help.
Can't wait to give it a try!!
Danny
Some good looking stuff there! My bacon will be out of the brine Saturday and smoked on Sunday.
Question. How much brine did you use for your second batch? Looks like 2 gallons for 20 lbs?
Danny
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