I want to do a Pork loin cure to make canadian bacon.. I followed a 6 year old recipe i found but i fear i may of used to much curing salt
I have 4 pounds pork loin
i used 1 cup salt
1 cup brown sugar
1/cup maple syrup
some garlic, pepper, and corriander
2 tablespoons of Curing salt Prague #1
i boiled water with mixture and let it cool before adding meat.
I keep seeing i should of only used 1 teaspoon of the curing salt
any help would be great thanks
I have 4 pounds pork loin
i used 1 cup salt
1 cup brown sugar
1/cup maple syrup
some garlic, pepper, and corriander
2 tablespoons of Curing salt Prague #1
i boiled water with mixture and let it cool before adding meat.
I keep seeing i should of only used 1 teaspoon of the curing salt
any help would be great thanks