Mule's dry cured Canada Bacon.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

themule69

Epic Pitmaster
Original poster
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
 
Someone has been a busy beaver! Looking good I want to do this sometime.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky