Well after many visits here I finally had to give it a shot and try makeing my own canadian bacon. I couldn't decide wheather to use a brine cure or a dry cure so I did both , I put 6 lbs of pork loins in a brine for 6 days and 3 lbs in a dry cure for the same time and smoked them today at 150 for 7 hours with a combo of hickory and apple chips I can only get to 150 with my home built electric smoker so it's going to need a quick touch in the frying pan. the birne cure I used came form you friendly folks here I just tinkered with the spices to my taste.
The dry cure was 3 tbs mortens tender quick and 3 tbs brown sugar, drained every 2 days then rinsed and re-applyed. I hope the pics come out , heck I hope it taste as good as it looks and smells :)
The dry cure was 3 tbs mortens tender quick and 3 tbs brown sugar, drained every 2 days then rinsed and re-applyed. I hope the pics come out , heck I hope it taste as good as it looks and smells :)
