Separate names with a comma.
Discussion in 'Bacon' started by tasunkawitko, Jul 10, 2012.
Nice Job! I have only done this with venison,but have been wanting to try with one of those big Costco loins. Yummy!
and on that note, i don't know why in the world i said "tenderloins," when the package is clearly marked "centre-cut loin filet."
Outstanding tutorial as usual! And some great looking Canadian Bacon.
I've used Mapleine when making belly bacon and Canadian Bacon, in addition to some maple syrup and dark brown sugar. I can't remember the exact measurements (notebooks are still packed from the evacuation - yes I took them with me!). I really want to order some maple sugar and try that.
hey, glad you're staying safe over there. it can be a frightening thing to live through. in my work, i encounter families who have lost it all, in some cases. people do not realize how traumatic an experience it can be.
this stuff was really good, and could have been a little better, had the stars aligned right. definitely a do-again project, and one that can be done over and over again, as far as i am concerned. much better than buying it at the store! my main goal will be to pack as much maple flavour as i can into the next one, since i think it goes perfectly with salty/sweet/smoky cured meat. the mapleine seems like it would have worked well, except i didn't use enough. we'll see how it goes!
Tas, morning... Nice job on the CB.... I think it's perfect..... Dave
I wonder if injecting a mix of your ingredients would help with the flavor. It should cut the cure time down too.