Home cured canadian bacon with pron
- Thread starter Bearsmokes
- Start date
captndan
Quintessential Chatty Farker
Did you smoke it?
Bearsmokes
Knows what a fatty is.
Yes, it was smoked over hickory until IT of 150.
My brine recipe:
1 cup kosher salt
1 cup white sugar
1/2 cup molasses
6 cloves garlic
1 teaspoon cayenne pepper
1 teaspoon allspice berries
1 gallon water.
My brine recipe:
1 cup kosher salt
1 cup white sugar
1/2 cup molasses
6 cloves garlic
1 teaspoon cayenne pepper
1 teaspoon allspice berries
1 gallon water.
Very Nice
bluetang
somebody shut me the fark up.
Good looking CB!
Bearsmokes
Knows what a fatty is.
I brined it for 3 days then gave it a reverse brine for 12 hours to remove some of the excess salt. Could have done for a bit longer but was limited on time this weekend.
