Quick Tips and Simple Cures

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Fire Starter
Original poster
Jan 6, 2007
If you've ever made bacon and it was to salty I found this little trick for canadian bacon and belly bacon , after cureing ( eather dry or wet) soak in luke-warm water for 2 hours, drain, pat dry and cover and put back in the fridge for 2 days for equilibration
Simple Brine cure = 1 gal spring water
1.25 cups tender quick
1.25 cups brown sugar
5 whole cloves
3 bay leaves
then what ever you want to try you can't hurt it.
Dry Cure = 1 cup tenderquick
1 cup brownsugar
mix and use 1 tablespoon per pound, rub in and seal in a good ziplock bag
cure for 2 days then drain fluids, rince off and reapply,cure for 3 more days
Smoke canadian bacon @ 170 till internal temp is 145 for frying 165 for ready eat
Belly bacon smoke @ 145 till internal temp is 125
Thanks for the tips...have to add those to never ending file of good stuff..
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