WooHoo!!! Bring it on!!!Ok my parents just got here. I am gonna cook some CB for them to try while waiting for the pork to finish resting & pull. I will finally be able to post the results tonight![]()
Updates to follow...
Cheese and Rice! It didn't take this long to get the results of which way Florida was sending their Electoral College Votes!...JJQuick posting of the results. More details & thoughts to be posted a little later once my parents leave (I am enjoying the visit) but for now here are the judges votes on the Canadian Bacon...
There were 4 judges & these were their decisions
dry cure ------- 3 votes
wet cure ------- 1 vote
Further details to come...
Cheese and Rice! It didn't take this long to get the results of which way Florida was sending their Electoral College Votes!...JJ![]()
Since this was my first time with the brine I went for the midpoint & used 2/3 cup of salt.Thanks for the great write up! With the Pop's Brine how much salt did you use? I only ask as the recipe calls for a range of 1/3 cup to 1 cup per gallon. My first batch I used 1/3 per gallon (made 3 gallons) and added an additional 1/4 cup. I thought it was pretty spot on for CB, I prefer mine CB not very salty. I thought that the BBB and Belly needed more salt.
Thanks DaveGreat test and tutorial Jeremy....... Everyone can learn from this..... Dave![]()