I am finally getting a chance to make my long awaited Canadian Bacon. I am using the Hi-Mountain Bacon cure. The 8# loin is cut in half, trimmed of excess fat, and rubbed with the proper amount of cure.
I did run into a small problem......or maybe no problem at all. The directions say to place the meat in a non-reactive dish and cover with plastic wrap. I do not have the room in my fridge wright now, so I double wrapped them in plastic wrap and placed them in the fridge.
I hope this is o.k.
Here they are rubbed and ready for there 10 day rest
I did run into a small problem......or maybe no problem at all. The directions say to place the meat in a non-reactive dish and cover with plastic wrap. I do not have the room in my fridge wright now, so I double wrapped them in plastic wrap and placed them in the fridge.
I hope this is o.k.
Here they are rubbed and ready for there 10 day rest