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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.