Quote:
Originally Posted by troutbug
After being patient 10 days while curing my Canadian bacon, I finally removed it from cure, placed on a drying rack over night. Smoked and cooled today.
Smoked with Apple and Cherry, had to vac seal it and put it in the freezer ass the neighbours and family were hammering it. Once you make your own, store bought will taste like crap lol
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That's a beautiful site...If you don't mind Dry cure used or if was a Wet cure.You pumped it.10 days suggests to me it was a dry cure.Never done anything like that thanks...