Looks good. Have you ever just used maple sugar, not maple syrup? I want to try doing it that way this winter. Cold smoke on a day that is refrigerator temps outside and just a smoke tube.
Ya that all depends on the quantity of salt and seasoning used, if it's an equilibrium cure then you shouldn't have too, if it's more, then you will likely want to give it a good rinse to remove some of the salt. 🍻
Excellent cook! I have yet to do bacon, I just got a slicer so it’s about time. Thanks for the video and recipe.
Thanks! That's awesome, you definitely need to make some bacon then! 🍻
Looks good. Have you ever just used maple sugar, not maple syrup? I want to try doing it that way this winter. Cold smoke on a day that is refrigerator temps outside and just a smoke tube.
Thanks, I haven't tried that but I'm sure it would be a great way to do it! 🍻
Thanks for recipe. I made some Canadian Bacon few weeks ago from pork loin and turned out great.
Next step is bacon.
That's awesome!! Enjoy!🍻
Thanks for sharing 😊
Thanks for watching!
How much did the belly weight before curing ? Thanks. Looks good
Thanks! It was 5 lbs. 🍻
I’ve made quite a bit of bacon, and I never rinse the seasoning off of mine
Ya that all depends on the quantity of salt and seasoning used, if it's an equilibrium cure then you shouldn't have too, if it's more, then you will likely want to give it a good rinse to remove some of the salt. 🍻
If you are using equalibrium method the rinse/ bath... is not necessary
Can I use this recipe without the pink stuff, no nitrates??
@@larry5508 you can, but there's a higher risk of harmful bacteria growing in the meat while smoking. 🍻
You can use celery powder to replace the pink curing salt. It has natural ingredients that work as nitrates