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Quick Tips and Simple Cures

ghost308

Fire Starter
68
10
Joined 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
 

vulcan75001

Smoking Fanatic
OTBS Member
844
11
Joined May 27, 2006
Ghost...
Thanks for the tips...have to add those to never ending file of good stuff..
 

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