I am wanting to make a Canadian Bacon sausage. Do i brine a pork loin as most people do then grind season then stuff? Or do i grind a pork loin, season it mix it and stuff? Wouldnt grinding and curing it make it taste like just sausage?
Canadian Bacon sausage
- Thread starter charcoal junkie
- Start date
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I have cured an entire loin.... The front part tasted like pork shoulder... the back part tasted like ham..... the center part tasted like Canadian bacon...
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