pineywoods
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I finally got to start a new batch of Canadian Bacon. I am pretty much using ShooterRick's recipe however before smoking I will be injecting with maple syrup. Heres the start
The loins trimmed up
The Tender Quick and spices mixed for each
Loin 1 rubbed also added all leftover spice cure mix to bag before sealing
Loin 2
Loin 3
Loin 4
After rub I vacuum sealed them with the extra cure and spice from each added to its bag
Then I wrote the date I put them into cure and the date I will remove them as well as the weight of each
The loins trimmed up
The Tender Quick and spices mixed for each
Loin 1 rubbed also added all leftover spice cure mix to bag before sealing
Loin 2
Loin 3
Loin 4
After rub I vacuum sealed them with the extra cure and spice from each added to its bag
Then I wrote the date I put them into cure and the date I will remove them as well as the weight of each