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Old 02-28-2014, 08:55 AM   #31
YetiDave
is one Smokin' Farker
 
Join Date: 07-23-13
Location: Manchester, UK
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You can use the same cure for Canadian bacon - weigh the meat then measure out 3% of the weight in salt, 1% of the weight in sugar and 0.25% of the weight of the meat in cure #1. That'll give you a basic cure, then you can tweak it how you like - if you want a sweeter bacon then add maple syrup, for instance
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