Right---Never add salt when using TQ. It has all the salt you need already in it.So if using tender quick u can will not need to a salt to your recipe?
Thank You Richard!!!
Following Bearcarver's step by step instructions I just completed a batch of Canadian bacon. In addition to the step by step instructions, I PM'd Bearcarver for advice and encouragement which he gave in spades. The finished product was simply outstanding. My next adventure will be belly bacon, also following Bear's instructions and advice.
Thanks for all the help Bear.
Richard
Sounds Great Don!!!
I have followed BearCarvers curing instructions as well. After applying TQ, I sprinkled with Garlic powder, then dusted with just enough Ground Cayenne Pepper to tell it is on there. Let cure. Rinse, reapply more Garlic Powder and Cayenne. Form Pellicle. Cold smoke over apple for 24 hours. Rest, Slice and Freeze.
Really tasty. The small amount of cayenne didn't make it hot, just gave it that little something.
Don
Stuck in my phone somewhere.
Sounds good, any pics ?
Gary