I got a whole pork loin at Sam's for 1.69LB so it is time to make Canada Bacon. I cut the fat off of the loin then cut it in 3 pieces. I weighed each piece and used 1/2 ounce Tender Quick and 1/2 ounce dark brown sugar per LB. I rubbed each piece then vacuum sealed each piece. The thickist piece is 3 inches so it will be 8 days minimum cure time.
More to come.
Happy smoken.
David
More to come.
Happy smoken.
David