Search found 125 matches
- Sun Jan 30, 2011 04:46
- Forum: Technology basis
- Topic: Salty CB
- Replies: 3
- Views: 3627
Salty CB
What is the best way to cut back on the saltiness of brine cured Canadian bacon? I took the pork loins out of the brine and have been soaking them for a few hrs and fried up a taste tester and it is still too salty for my taste. Should I shorten the brine time, use less salt in the brine, or soak lo...
- Wed Jan 26, 2011 23:52
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 565503
Another member from Wisconsin! Heeerrrreee'sssss Tacklebox . Now with a handle like that, you'd think we may get an invitation to go fishin' eh? Welcome aboard Tacklebox. We're looking forward to sharing info with you. I'll bet Sunday's roast that you smoke a great fish up there in Wisconsin eh? Bu...
- Tue Jan 25, 2011 09:22
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 565503
- Mon Jan 24, 2011 21:05
- Forum: Smoked pork products
- Topic: [USA] Chuckwagon's Canadian Bacon
- Replies: 36
- Views: 41490
- Mon Jan 24, 2011 20:17
- Forum: Smoked pork products
- Topic: [USA] Chuckwagon's Canadian Bacon
- Replies: 36
- Views: 41490
[USA] Chuckwagon's Canadian Bacon
I am making canadian bacon for the first time with the following recipe. The amount of cure #1 seems like it's way too much but I wanted to get some answers from those with more experience. I don't know if the amount is so high because it's a wet cure? Thanks, Wayne http://www.dizzypigbbq.com/recipe...