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  1. wingrider

    Canadian Bacon - Disappointing Result

    For I don't know how many years now, several times a year I would make Canadian Bacon based on a thread started by Woodcutter: https://www.smokingmeatforums.com/threads/canadian-bacon-using-pops-brine-2nd-try.136954/ Just used standard pork loins cut into 4 or 5 pieces. Used this brine: Recipe...
    • wingrider
    • Thread
    • brine canadian bacon curing ham pork loin
    • Replies: 9
    • Forum: Bacon
  2. wingrider

    Canadian Bacon Brine Time Question

    I know there are a ton of threads on calculating a brine time, but I had a slightly different question, and wanted an answer fairly quickly, and many of the threads have been inactive for quite a while so..... I'm making my first Canadian Bacon based on Pop's Brine as modified in Woodcutter's...
  3. wingrider

    Making Jeff's Rib Rub

    Like others on this forum, I'm a big fan of Jeff's Rib Rub. I'm also not going to give away the recipe, but do have a comment on making it. Jeff gives very detailed instructions on the process of making the rub, and states that following this process is very important. So, I did so the first...
  4. wingrider

    Emulating Weber's Sweet & Tangy BBQ Seasoning

    Anybody got a recipe for a rub that they think comes out tasting a lot like the Weber's Grill Creations Sweet & Tangy seasoning. Note, NOT the sauce, the dry seasoning.
  5. wingrider

    New from Raleigh, NC

    Hello all - I'm Bob and have lived in Raleigh, NC for 21 years. Grew up in Kansas, and lived in Kansas, Massachusetts, Missouri, Oklahoma, and Arkansas at one point in time or another, so have been exposed to many BBQ traditions. Years ago I started with a low cost Brinkmann charcoal type...
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