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rugerlab

Fire Starter
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Joined Dec 10, 2013
Hello from Montana,

I am using a Great Smokey Mountain propane smoker and I have not had any issues except for operator error!!!  But the one question I do have is about the brine for Canadian Bacon.  The recipe called for 1 1/2 cups kosher salt along with sugar, cure salt, garlic, thyme, and sage.  After trying the Canadian bacon it was salty.  Not bad but next time I want to take the salt down a bit.  It was in the brine for 48 hours then in the fridge for 24 hours.  Do I take the salt down and by how much or less time in the brine??

Thanks in advance
 

GaryHibbert

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Joined Jun 20, 2013
Hey RugerLab

Welcome to the forum.  Since you're in Montana, I'm guessing you're in the same deepfreeze I'm in

Gary
 

rugerlab

Fire Starter
47
10
Joined Dec 10, 2013
We finally stayed above zero last night with light snow. Hopefully stay above zero at least until I get a bunch of meat smoked.
 

gary s

SMF Hall of Fame Pitmaster
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Joined Jan 6, 2011
[h1]
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   
[/h1][h1]  [/h1][h1]Gary[/h1]
 

mossymo

Master of the Pit
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Glad you joined us RugerLab, :welcome1: from North Dakota!
 

bdskelly

Smoking Guru
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Joined Feb 3, 2013
Ruger! Welcome to the forum!  My bet is if you use that search tab at the top of the page you can find an answer.  i know it helped me!

Again, welcome!

b
 

rugerlab

Fire Starter
47
10
Joined Dec 10, 2013
~~Are you getting some snow today, we got about 6 inches and probably heading your way
 

rugerlab

Fire Starter
47
10
Joined Dec 10, 2013
I did find what I was looking for,  all of the recipes that I found on this site used about half the amount of salt.  They also brined it longer then what I did.  I still ate the whole think over a couple of weeks!!!!!
 

gary s

SMF Hall of Fame Pitmaster
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Joined Jan 6, 2011
MERRY CHRISTMAS from GARY in EAST TEXAS
 

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