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It's been awhile since posting but I've been doing my fair share of bacon finished up today some new Canadian Bacon I used Bear's Method of dry curing using Tender Quick. Also used Maple Sugar for flavoring. I Cured for 14 days and taste was really good on taste test. Presently have a 5 lb...

Those brats look great Shawn trying mine next week!

Shawn sure looks good! My next attempt will making Brats from meat left over from pork shoulder. Couple guys to follow on here is Al and Bear both very helpful and Bear has a lot of how to's with step by step. I have used his step by step for Canadian Bacon very helpful.

Shawn I bought a flavor pack from AC Legg I do believe they have a Mild one. It took a couple days to find some "fat back" to add to my pork shoulder. While most recipes call for you to add fat to your mixer I'm not sure I needed to. The reason I used a flavor pack it was simple but next time...

1st attempt at sausage already like the taste of this batch

I didn't want to but saved the strips I cut off. Will figure something out to do with

Started with a fresh belly I picked up at local butcher Rinse off and patted dry then squared off and divided in 3. Pulled out scale and weight them each was 2 lbs each I'm using TQ which calls for 1 TBS for each pound of meat. Did each in separate bowl. I followed Bear's method of not...

I have got all my bellies at Costco and they have been great. They also carry plenty in stock and usually right at 9 - 10lbs. This morning pick up a bellie from local butcher and looks great plus no skin! Going to do my step by step here shortly.

Final process complete liked how this method turned out. Followed Bear's method using dry brine and let cure for 8 days. Added some maple syrup to the mix and liked flavor after fry test.

Just took off Treager now allowing to cool down then into fridge and slice in morning

Papa Since I am a newbie I will do a step by step of the process with pics next batch. the biggest thing I did on this batch was I cut into 3rds with each about 3 lbs each, used real maple syrup, brown sugar, and a little bourbon. I used food saver bags and vacuum a little air out and sealed...

This was my 2nd batch of bacon I finished up this weekend using a different recipe which called for natural flavors such has Maple Syrup and a little Bourbon.  Like how it turned out and flavor was good.  I am in trouble now as the wife said great gift idea how about you make bacon and canadian...

Thanks Al and Bear it turned out pretty good for a 1st time I have your "how to" CB in the fridge now curing for 10 days Aug. 5th is the target date.  Like to play around different methods to really get a feel on how to do it.  But this method is good way to do it, but I do think 4 days in the...

I finished the 1st batch today following the directions and recipe in Charcuterie Book I referenced above. Here are some pics of the finished product. I smoked to internal temp of 150 degrees. Fried a little up for the wife to taste test, she liked but I think next batch will be much better...

Al order my Amazen Tub and Applewood sawdust from Amazon yesterday to explore cold smoking tech in vertical smoker I have.

Using Bear's method on 3 lb of Pork Loin. Bought TQ this weekend so experimenting using TQ rather than pink salt. Figured 8 days of curing time with this loin. Bear thanks again for posting your method very helpful to a newbie

I will let you guys know on how this turns out I have the other half of this loin and with that one doing the dry rub cure and with let cure for a minimum of 6 to 8 days. Will be able to compare and contrast.

Yes I am and wait till I can actually perfect the Cold Smoking aspects...

Al I was a little confused with that curing time also.  From researching on here it seems that most would at least do 6 to 8 days of curing.  I watched a YT video of this very recipe by Kamado Joe here is the link for those interested  

I have found this forum a great tool for great knowledge! I just completed 12lbs of bacon and for my first try I am please. Wife and daughter love it so their approval is my meter. I am doom now cause I have another 9 lbs curing now along with my Canadian Bacon. The both said when is the...