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  1. swampsmoker

    Cure question

    Hey y'all Plan on making bacon for the first time and had some questions about the cure placement. I see some people mix it into the run while some put the cure directly on the meat. If I was to do the cure on the meat does it really matter what side I do that to? Danny
  2. swampsmoker

    Canadian Bacon Question

    I can't wait! I'll definitely have to try the maple syrup. Sounds good! I just got a 9lbs pork loin at restaurant depot for 1.77 a lbs. and picked up a 4lbs pork belly so I can do bacon. I will be doing the salt test for sure before I finish it off. Just need to figure out how I wanna do my...
  3. swampsmoker

    Canadian Bacon Question

    Here we go. I'll do a new forum once completed. But did pops brine. 1/2 cup mortons sea salt 1 cup brown sugar 1 granulated sugar 1 tbs of pink cure salt. Injected each loin. The thickest part was 2 1/2 inches so I figured I'd go til next Saturday then overnight in fridge then smoked Sunday...
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  8. swampsmoker

    Canadian Bacon Question

    Thanks for quick response! I didn't see that in his instructions. I read somewhere not to boil it like you said. But then read elsewhere to boil everything. Thanks for clarifying. Danny
  9. swampsmoker

    Canadian Bacon Question

    Another quick question. Does the brine need to be boiled?
  10. swampsmoker

    Canadian Bacon Question

    Awesome!! I have 1 ok scale that we use when processing our venison. Cant wait to try this! Danny
  11. swampsmoker

    Canadian Bacon Question

    This was a last minute thing try this weekend without to much preparation. I only paid 1.50 for this lil bottle. If it comes out good I'll be stepping up to buy bulk like what you posted. Thanks for that link though! Danny
  12. Canadian Bacon Question

    Canadian Bacon Question

  13. swampsmoker

    Canadian Bacon Question

    Hey Y'all. Been reading a bit about making this stuff and want to give it a try. I bought some cure and want to me sure this stuff will work for what I'm trying to accomplish. Let me know what you guys think. I plan on doing pops brine.  Thanks, Danny
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  16. swampsmoker

    1st Fattie

    All done!
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  19. 1st Fattie

    1st Fattie

  20. swampsmoker

    1st Fattie

    Well trying my luck at my first fattie. Did mild Italian sausage then layered with Gouda onions mushrooms and jalapeño , which was seasoned with garlic powder n lil Cajun seasoning. Then added mozzarella n Parmesan cheese. Wrapped with cherry wood smoked bacon. Into the freezer for 30 minutes to...
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