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Smoking stuff in PA.
How is everyone doing? My name is Dan, and I am from Levittown PA. I just bought a propane charbroil 580 cubic inch smoker. The only experience I have with smoking food has been eating it. So I may ask a lot of questions that may seem silly to some, but please bear with me. I learn quick. -
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Canadian bacon curing.
I am new to the smoking world and decided to try to make a Canadian bacon using Mortons tender quick cure. The pork loin has been curing for three days. I used one tablespoons of the cure per pound of meat. Adding spices and sugar also. How do I know if the meat is curing? There is moisture in...
