It's been awhile since posting but I've been doing my fair share of bacon finished up today some new Canadian Bacon I used Bear's Method of dry curing using Tender Quick. Also used Maple Sugar for flavoring. I Cured for 14 days and taste was really good on taste test. Presently have a 5 lb pork butt in the smoker for Super Bowl which I wet Cured with a Apple Juice mixture got another few hours till done. I've include some pics of my last Bacon I did as well as the Canadian Bacon I finished up today
