- Nov 22, 2014
- 7
- 10
I've been making pork belly bacon for about 2yrs and have it pretty much mastered... But, I've never made Canadian bacon or turkey bacon.
Has anyone out there wet cured a turkey breast and/or pork loin? If so, how many days do you recommend for each? What weight per cut? What internal temp when you smoke it?
Any advice would be appreciated. Thanks in advance.
Has anyone out there wet cured a turkey breast and/or pork loin? If so, how many days do you recommend for each? What weight per cut? What internal temp when you smoke it?
Any advice would be appreciated. Thanks in advance.