2nd Batch Canadian Bacon using Bear's Method Dry Cure

Discussion in 'Smoking Bacon' started by sgriff49, Jul 26, 2016.

  1. Using Bear's method on 3 lb of Pork Loin. Bought TQ this weekend so experimenting using TQ rather than pink salt. Figured 8 days of curing time with this loin. Bear thanks again for posting your method very helpful to a newbie
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds like a great start!

  3. Al order my Amazen Tub and Applewood sawdust from Amazon yesterday to explore cold smoking tech in vertical smoker I have.

  4. Just took off Treager now allowing to cool down then into fridge and slice in morning

  5. Final process complete liked how this method turned out. Followed Bear's method using dry brine and let cure for 8 days. Added some maple syrup to the mix and liked flavor after fry test.
    Last edited: Aug 6, 2016

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