Homemade Canadian Bacon Recipe - How to Make Canadian Bacon Easy
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- เผยแพร่เมื่อ 15 ก.ย. 2024
- Canadian Bacon Recipe - How to Make Canadian Bacon || How to cure bacon ****TO SEE OUR BBQ ACCESSORY GUIDE CLICK HERE: bit.ly/BBQacces...
In this Canadian Bacon Recipe, we will teach you how to make homemade Canadian Bacon. This Easy Cured Bacon Recipe is one that is simple to do and tastes great! Everything you need to know is below.
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What you will need to make this Homemade Bacon recipe:
UPDATED:
1 Pork loin (4-6lb roast)
4 cups water (boiled)
4 cups Ice Water
1.5 tbs Prague Powder #1 curing salt - (see link above)
1/2 cup or less depending if you want it less salty
1 cup brown sugar
1/2 cup Canadian Maple syrup
2 tbs garlic
1 tbs black pepper
1 tsp cloves
1 tsp coriander seeds
1 Large Ziplock bag
**HOW TO MAKE THIS RECIPE**
Canadian Bacon Recipe Step #1
First you will need to prepare a liquid curing brine to transform your pork loin into fresh bacon. Take all your ingredients above except your pork loin and place it into 4 cups of water to boil in order to dissolve the salts. Once the salts are dissolved, add in the remaining 4 cups of ice water. This should be enough to bring your boiled water down to a chilled tempreture.
Canadian Bacon Recipe Step #2
Next, once your curing brine is chilled you are going to place your pork loin into a ziplock bag and pour in your curing brine. close the bag up tight while trying to remove as much air as possible. Next you are going to place it in a bowl (to avoid potential leaks) and place it in the fridge for 4-5 days. Each day make sure to flip your bag.
Canadian Bacon Recipe Step #3
After 4 days your pork loin will be fully cured and ready to be smoked. Take our your cured pork loin and rinse off any bits of the brine then place it in a bowl of cold water for 1-2 hours. This will help remove some of the saltiness and give it a more balanced taste. Once that is done, take out your cured pork loin and dry it using paper towel and let it sit open to the air while you get your grill set up for smoking.
Canadian Bacon Recipe Step #4
Once you have your grill set up indirect for smoking you are going to place the cured pork loin on the grill opposite the coals and begin smoking using your favourite hardwood about 225 degrees for around 2 hours or until the internal tempreture reaches 145 degrees. Once your internal tempreture reaches 145 degree take it off the grill and let rest until cool.
Canadian Bacon Recipe Step #5
After it has cooled you are now ready to slice it up and begin to feast. (note: if you leave it in the fridge for a few days it will allow the smoke to distribute throughout the bacon a bit more.)
That's it, Enjoy!
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About this video:
In this Homemade Canadian Bacon Recipe Video, you will learn How to make homemade bacon. This cured Homemade Bacon recipe is one that can be adapted and used making pork belly bacon as well.
You are using way above the recommended amount of Prague powder. The recommended application is 1 TEASPOON per 5 lbs of meat. Therefore your recipe is applying three times the recommended safe level of nitrites. Tablespoons would be correct for Morton's Tenderquick but you use much less Prague Powder.
Wet brining uses more cure. With 8 cups of water the right amount for 5 lbs of meat would be 2 teaspoons. He still used too much.
@@resipsasean I agree and I don't see where he gave the weight of the pork.
@@resipsasean These are the comments I was looking for. He used way too much for the amount of water.
I agree. You do need to account for water by weight due to dilution but 2 tsp for 10 lbs is max.
Thanks for sharing this, I was going to say the same thing as I've been making my own bacon from my hogs for years
Looked like way too much pink salt, 1 tsp for every 5 lbs of meat.
I made your Canadian bacon cure but I allowed 8 days for the cure. I smoked it yesterday and it is very good, a little salty because I used 1/4 cup more kosher salt than the recipe. But not overly salty. I worked in a packing house when I went to college and made literally tons of lunch meat, smoked hams etc. We used a brine for ham, but it was injected into the meat.
I like the slight clove aftertaste, it is a nice back note on the pallet. I make my own English muffins, this will be a great addition to my Eggs Benedict.
Glad you enjoyed it! Yeah we have another smoked ham recipe that we brine and inject (butchers secret) for a two day cure and it turns out great! Take a look for it.
Thanks for posting the recipe in the description box. It's very handy. I am making it now so we'll find out what its like in a couple of weeks.
I injected brine and brined for a full week. Rinsed & dried off and let sit in fridge uncovered overnight. Turned out fantastic ! Thanks.
Yeah buddy! Sounds amazing.. I have a loin in the fridge right now that I will be making into Canadian Bacon this week.. Glad you enjoyed this.
I've used your recipe a few times now, tweaking the brine a little for our taste and/or ingredients on hand. Thanks! It's very quick and simple once you get the hang of it, and I learned how to smoke meats with my weber grill
Beautiful. I kinda screwed up and used tenderloin instead of pork loin. Best small "ham" I've ever had. Might have screwed up the spice proportions, but it turned out excellent. Thanks for the start.........
OH NO!! ha.. glad you still enjoyed it.
I've since done 5 more with real loin, each one better than the ones before. I really like keeping the fat on them......makes great flavor later. I love the taste of real maple syrup and have added agave and/or honey when I ran out. I now pull them at 142 Fahrenheit and let them rest for about 90 minutes. Thanks again for the video and walkthrough...!
Yeah we like keeping the fat on as well for the same reason. Glad you have been enjoying it all and making it your own. Tag me in a photo on Instagram @postalbarbecue
love you got kids approval!!
You might want to do a little home work on the Curing salt......You said to use 2 1/2 Tablespoons of It.......When 1 1/2 teaspoons is pretty much the correct amount to use....
Also......You said 1 cup salt....Actually a little less than 1/2 cup of Kosher salt is the correct amount.....Other wise you are Spot On.....I have used your recipe with the corrections I just mentioned.......Although I use butcher twine and tie the whole pork loin about every 2 or 3 inches....I also remove all the fat and silver skin.....It turns out fantastic!!……In fact some of it went to Canada with a friend, the Canadians said it was the BEST they ever ate...Please correct your recipe.......Really cute little kids..........
This guy...
Followed your method, and it turned out great! Now I’m trying to do it again, and realize that the description and video have different amounts of salt... so now I’m lost lol. I don’t remember if I used 1 cup or 1/2 cup
Canadian bacon looks AWESOME.
yes canadia bacon does look awesome but he made pancetta
Hi Jamie, this looks great. Will make for Christmas. Can you do this with pork tenderloin and how would it affect the brining and smoking times since it is a thinner cut of meat?
did you get an answer somewhere for this ?because this what i have in brine right now and its my first time making bacon,thanks
I replace water with beer, give it more flavor, richer, and more delicious. I use the beer in about all of my cooking, Examples 👉👉 gumbos, stews, salsa, hot sauces, picante sauces, soups, ect ect
Thanks for the great video! I ordered an electric smoker and while I am waiting for it to arrive I bumped into your Canadian bacon recipe. Looks DELICIOUS!
BUENA RECETA LA PROBARE TENGO UNA DUDA EL SAL QUE USAS CUAL ES??ESA SAL ES NORMAL O ES LA QUE TIENE NITRITOS SI ES ASI PUEDO HACERLO SOLO CON SAL NORMAL?
For those talking about the Prague powder (and the amount) you can also make this completely without the curing salt,Prague powder, or tender quick. It won’t come out as pink on the inside, but that’s fine. The nitrites aren’t good for you really in any amount. I make my bacon and my Canadian bacon without it and it’s always fantastic.
Jamie, going to a reenactment in 2 weeks gonna use this brine for my tenderloin . Gonna skewer on green sticks and roast . May put some wet wood on the coals for some good smoke.
Just to clarify, this was Pork Loin, not Pork Tenderloin. If you are going to use this brine make sure you down scale the ingredients or you will have super salty, extra cured meat.. Tenderloin is a lot smaller than Loin so adapt it accordingly.
Probably the best video on TH-cam for Canadian bacon! I just did a 10# loin with your recipe. You used a 3# loin so I multiplied x3. Unfortunately it came out very salty. Any help with what I did wrong? I will be using this recipe again in the future. Thanks!
chris parfel hey sorry for the delay. With this recipe you can do a half to a full sized pork loin without altering the recipe because it comes down to how thick the meat is really. It doesn't have the soak in very far so you will get very similar results with a half or full sized loin. Also as mentioned in the other comment regarding the dry cure with less salt that is true as well, if you are doing a dry cure you don't need as much salt wet cure you need a bit more unless you are doing a longer cure. Hope the next batch turns out better for you. We have a batch bringing as I type. Can't wait to cook it up.
Excellent video Jabin! Using you for a reference doing this soon! Rock On!
Awesome man. Send me a message and give you more insight / things I might do differently now.
Thank you so much for sharing your recipe and steps & techniques!
you make it look so simple, thank you so much, beautiful looking children, God Bless you and your family.
Hey thanks Linda, My kids love being in the videos. Actually one helped me film the newest one. hope you give this a try.
Awesome video! Thanks for sharing. I always wanted to make my own bacon but it just hasn't happened yet.
Your welcome man. One of these days I will be making a more traditional pork belly bacon video as well for you.
Postal Barbecue Great!
I am sorry but I have been curing meats since I was a child. 200 degrees is way to hot for proper Canadian bacon. 135 max but 100 is preferred. But at the same time you need to cook it because you don't leave it curing long enough. I do mine 7 to 11 days. Depends on how far along it is.
@@PostalBarbecue l just made your brine, its cooling in the back porch. I'm going to let the loin cure for 14 days, wish me luck.☺.
Looks so good brother , thanks for the awesome videos . This bacon will be made and then frozen for me your take on my next backpack trip in a few months. Gonna be nice with some rice or campfire bannock for breakfast . My mouth is watering looks so salty good 😊!
That sounds like an awesome adventure! Glad this helps you.
Great video. Thank you for sharing. I am going to start the brine today.
how did it turn out?
Excellent!!! I followed your recipe and it turned out fantastic. Watched your video like 10 times so that I would get it right. Thank You so much. My whole family went nuts over it.
Definitely going to try this recipe out, thanks for posting the video!!
you are going to love it.
Thanks for sharing.. time for me to make some homemade Canadian Bacon now.. excellent video...
Hey glad you stopped by to check this recipe out. You are going to really enjoy it. Tag me in a photo when it's done!
Postal Barbecue i sure will!!
awesome, Can't wait!
Thanks for this recipe/method!
Excellent cook , came out fabulous
I followed the recipe for the cure amount on 4.75 pounds of loin.
Should I dilute with more water so I don’t grow an extra eyeball?
Outstanding.
2 1/2 TBSP. !?! Way too much pink salt man ...
Filming blip. See he description for recipe.
belgium is little bit more canadian since today......lovely
Oh yeah!!! 🇨🇦. Hope you enjoy.
Very good video direct to the point
walter toly thanks buddy. I hope you give it a try.
Hey, it's the original bacon brother, from the great white north!
(that means I like your video.)
Thanks man, Yup we make a tasty bacon up here.
I am going to try it!
Enjoy.
Going to try it
Must be good the kids are going crazy over it...👍👍
How much curing salt did you use? The video and recipe are different. Thanks so much
Excellent video. I'm subscribed. Loved the kids eating the bacon. Precious
Hey thanks for subscribing we really appreciate it. As for the kids they love to make an appearance in most of our videos. Haha. Any recipe suggestions?
Postal Barbecue Yes actually. But it's a very variable one. Smoked ham, bone in. For me I just gouge deep cuts into the ham and pack with brown sugar and honey. Then smoke the crap out of it until all black on the outside. That's where the various methods kick in. I do less sugar, no honey, less smoke, different wood chips. Every variation of spices and herbs. Especially sage and rosemary that I grow in my yard. All on chunk hardwood charcoal. A typical smoke is 6 hours no matter what. Then if needed I finish it off in the oven. I've never had a complaint and all of my hams are devoured. Super sweet and extra smoke with apple and hickory is my main thing.
Yum that sounds tasty. Have you seen our bone in ham video series we did last easter? Fresh Pork Leg that we cured (video 1), then smoked (video 2) then glazed with a honey mustard sauce (video 3).... Oh man was it ever good.
I Love Canadian Bacon
Yum... so do we! Hope you enjoy this recipe!
Thanks great video i will be trying this
I actually made it without the curing salt. It was excellent! Thank you for sharing the recipe.
I was wondering whether it was necessary
@@MaZEEZaM it is not but it last longer with it in
@@MaZEEZaM It's only necessary if you aren't concerned about getting sick or dying from foodborne illnesses.
Question: your recipe states 1/2 cup salt, kosher salt, pickling salt or plain old table salt? I used kosher and increased it by a 1/4 cup because kosher doesn't weight as much per cup as pickling salt.
We often use either kosher or course sea salt. We have also done a mix of kosher and table haha..
Thanks, I use kosher 90% of the time. with the exception us pickling. This is my second time making Canadian Beacon, I used another recipe where you injected the brine. I worked in a small hometown butcher shop that made most of its own lunch meats, bacon, ham etc. That was in my college days many moons ago. Of course living here in the south, Canadain bacon wasn't known that well.
Tried your recipe for Canadian Bacon. followed as written, man, it came out delicious.
Thankyou for making this video!!!! Helps me how to do it properly hehehe
No problem, I'm glad it helps. Now i am craving some of this, i might have to make some more this week.
yesss yesss better, it helps!!! for us, especially the one that only making it and cooking at home :)
how did it turn out for you?
my friend said its taste good, but still need more time to make it perfect like yours haha :) we just ate lastnyt hehe
Will try this!
Thank you!
Delicious !
Glad it turned out for you :)
2.5 tbsp of prague powder is enough for about 12.5 lbs of meat.. I do a lot of Hams. that is a dangerous amount of Prague powder for 2-3 lbs of pork.
c jac see revised recipe with proper amounts.
@@PostalBarbecue Where is it?
Isn’t it 1 tsp curing salt for 5 ponds of meat? Your curing salt looks like 1/4 cup. Would it be way too much?
very nice video, you should make some videos about finger food etc. keep up the good work.
That is a great idea! What sort of finger foods you have in mind?
NEW BBQ VIDEO! HOW TO MAKE BACON! What do you think?
how much cure per pound for pork loin
The full recipe is in the description box, but we used 2 tbs (6 tsp) for our 4.5 lb loin but we would use the same with a 6lb roast as well due to thickness and volume. We just did another one a few weeks back and turned out perfect. What size loin you going to be using?
bacon is smoke cured only once you add a rub or brine of any type you make Pancetta ... and that is NOT BACON ....
to make bacon NONE absolutely never any ever. ... Bacon is defined by a smoke only process ... once you add a rub or brine or anything other than smoke you are not making bacon but Pancetta ... which resssembles bacon about as much as bbq chicken resembles roast turkey .... NOT IN THE SLIGHTEST
@@0623kaboom not true
well i might have to use some ny maple syrup lol. great video!
sounds good to me. Hope you enjoy it!
Postal Barbecue first time I came across your channel in the youtube space. great recipes, subbed!
Thanks man. Stay tuned for our new recipes and reviews that are coming this year.
You’ll get much more smoke flavor if you soak those wood chips in water for about 12 hours before you put it on the coals.
Job well done 👍👍
Great video. Thank you for sharing.
If I wanted to add corn meal to this at what point could I do this if at all possible?
Originally it was rolled in the Cornmeal after the brining process prior to packaging - The Cornmeal is a preservative like the Brine meant to help it survive the trip from Toronto to its ultimate customer in the United Kingdom. So you do it before the cooking but after the brine.
That’s interesting. In Ontario we wet cure and slow cook, instead of smoking.
sounds just as good. west coast for me and this is how I do mine. I think Quebec has another variation as well.
makes a nice pancetta like that but doesnt make bacon ... bacon is a smoke only process ... and yes im in Ottawa and have been doing bacon for 40 years ... from a family recipe over 200 years old ... once you brine or rub a meat you make Pancetta once you smoke it ... and pancetta is NOT bacon .... a long slow smoke process will properly cure the meat with its natural salts and sugars from a 50/50 meat to fat meat source ....as fat is sugar based and the meat proteins when combined with fat as it renders during the smoking process creates natural salts .. that is how you make bacon by using the natural salts and sugars of the meat to cure it while it smokes because as the meat renders the fat down will draw the flavour of the sugar maple smoke into the meat making it proper bacon.
How long will it last in the fridge
Thanks for sharing i love bacon
New subscriber here
I tried this and it workef perfectly - despite me using a Yoder YS640. Can this brine (without the cure) be used for Rabbit and if so, how long would you bribe the rabbit for? Many thanks.
depends on the weight ... a rough guess would be a day per pound with his recipe .. better to dry rub and flip for 3 days on a skinny rabbit and 4 or 5 days on a larger one also add a table spoon of lard to allow the fat to use the salts to help cure the meat better and promote natural salts and sugars flavouring the meat
For the love of god... dont use that much curing salt.
Did you use that much #1 Cure for 4 pounds of pork or did you use TQ?
How big was the loin?
It was around 3-4lbs I think.
You should get a good set of tongs. The only time a fork should touch your meat is when it's served. Holes = moisture loss.
Wouldn't this recipe work for buckboard bacon also?
What kind of salt did you mix in with the sugar and water?
I believe it was Windsor Kosher salt, along with the bit of the curing salt.
Could this brine be used for Rabbit? (without the cure) Many thanks.
+kirkvicar hey man. I'm not sure to be honest. That doesn't really help but if you find something let me know.
Jamie , got ya sir. I do mean a pork loin I big thick one. I was using the term incorrectly.
oh good.. cheers and good luck.
I cannot see the amount of Prague Powder number 1 required in the recipe. For Canadian bacon. What am I missing. Thank you
Phil Abela oh wow. Not sure how I messed the most important ingredient into the recipe card in the description. Thanks for catching that, I will update that asap. For curing salt we used 2.5tbs. If there is anything else that you need just let me know.
The recipe card has been updated with the Curing salt included.
Updated version shows 1.5tbs and you say 2.5tbs...which is it?
nice
Is the curing salt necessary?
2.5 tablespoons? The curing salt I use is 1 teaspoon per 5lbs of meat. Have things changed that much in 6 years?
I just realized that it's a brine, I might be thinking internally mixed amounts. Since I vacuum seal I generally use a lower amount and go for 10-12 days.
so is it 2 1/2 tablespoons of curing salt like in the video or 1 1/2 like the updated recipe says?? Great video....going to try this for sure!
Go with the updated version.
@@PostalBarbecue Which is the updated version dude?
Should the brine receipe be doubled for twice the meat ?
no
The printed recipe is different from what you are saying on the video.
Wish I had that bbq! I can't smoke with myn. Did you film these in the summer?
That's to bad. You should pick up an inexpensive kettle grill. This was filmed on the weekend.
I have had great luck using my gas grill with a smoke box inside that holds lump charcoal and smoking wood. Great smoke and not so hard to control temp. Made kielbasa this way and it is near perfect.
My curing powder is pink, does that make a difference?
The that's normal. They often put a bit of color into the curing salt to make it look different than regular salt so you don't accidentally use it.
It is 2 1/2 Tablespoons right? I don't want to kill anyone. A lot of recipes call for a lot less, but then they also have a longer cure. Great video btw
Yes, that is the ratio we use and enjoy. It is a wet cure so you typically can use a bit more than in a dry cure.
Thanks! It came out perfect. I served it as an appetizer for Xmas and everyone raved!
have you ever made bacon without curing salt? I do all the time. I don't think that curing salt is necessary when making bacon. The biggest thing is to have a clean sanitized area to prep your bacon. That will limit the exposure to bacteria. Great video though!
No I have never done it without curing salts. How long does it take? What's the process?
then you have never made bacon
The kids were tearing it up lol. Im sold. Lol
haha... awesome!
Love watching the kid climb on the table with the machete
8 cups of water that was all you used looked like lots more?
What was the weight of the pork?
what a deal...I like this one, he called it at the end "Canadian Back Bacon"...back means it is from the loin , I guess /?
Yeah it is pork loin that is used for this. real easy to make and tastes great!
Where did you get the BBQ from especially the grate? I want that grate.
This is a napoleon grate. Heres a link for you - amzn.to/2NsL9fg
I think i will order a pizza with canadian bacon on it tonight and watch the movie canadian bacon with john candy
haha. classic!!
Hey Jabin, I'm getting ready to make some Canadian Bacon so thought I'd see what all was on the ol TH-cam and BAM! Your video was the first to pop up. I'm curious of a couple things. 1st what if anything would you change if you did this cook again? 2nd I'm wanting the bacon to primarily be used to fry and eaten as bacon and to be used on Pizzas, so with that being said do you have any changes you'd recomend from this recipe? Thanks a million and love your videos. Cheers buddy
I juts actually made this a few weeks ago again. (And about 3-4 time a year). I would say that it is best sliced like ham. 1/8-1/4 thick fried with eggs. Mmm. If your making it for pizza I would dice it up. What I would change or adapt is the salt only because this is to my preference and some might think it’s a just a touch salty but that is something that is so subjective. (Either hat or they used table salt vs kosher salt which would essentially double the saltiness - always use kosher salts) I made his and put in the freezer for Christmas morning. :)
@@PostalBarbecue Jabin, thank you so much for the super quick response and invaluable information! If it comes out decent you will see it on Facebook.
Awesome.. Good luck bud. If you need more tips let me know.
Brazil
That's like 3-4 Tbls of curing powder; it's going to pickle the intestines of whoever eats that.
Hello from Honduras that canedian bacon looks so damn delicious
hello from Canada! cheers!
THAT is NOT bacon ... it IS Pancetta ... and that is NOT the same thing.
and you're candian ! . YOU SHOULD BE ASHAMED OF YOURSELF... passing pancetta off as bacon and calling it canadian bacon ... how dare you! .... Bacon is a smoke only process ... and canadian Bacon is smoked with sugar maple wood chips ... that stuff you made is pancetta or if you prefer a smoked ham which is not even bacon not even in the remotest loosest definition of the word bacon.
FYI - Pancetta is a different type of Bacon - I'd do your research a bit more. A simple google search is enough to realize that this is NOT Pancetta. www.google.ca/search?ei=1ep6W-HTCMfF0PEPrp-w6AQ&q=What+is+Pancetta&oq=What+is+Pancetta&gs_l=psy-ab.3..0l10.677677.680059.0.680387.16.16.0.0.0.0.121.1085.12j3.15.0..2..0...1.1.64.psy-ab..1.15.1080...0i67k1j0i131k1j0i10k1.0.ub_QTF4c2fo
0623kaboom dude you have some serious anger issues get help
Easy
Raise the pig in Canada.
Canadian Bacon
Can you please write all the Ingredients, you used and the quints please.
I am from Canada... we call this back bacon and we can’t buy it in our run of the mill grocery store... not sure why it’s called Canadian bacon
Corwyn Warwaruk I would ask. On the west coast of Canada I see if often at most stores.
I just bout 50 pounds of free range pork loins. Guess what I am doing with it!
👍👍😊😊
Thanks for the video. I was a tad skeptical at the amount of curing salt in your recipe, but tried it nonetheless. Once the brining process was completed, I soaked in ice water for an hour as per directions. Although the aftertaste wasn't prevalent right away, It certainly was after a couple minutes. Anyway, I wasn't at all happy with the outcome. LOVED the flavours and texture, but the salt is unbearable. Round two is brining as I type this. 1.5 teaspoons of curing salt and 3/4 cup of kosher is what I used. I'll let ya know how it turns out.
Glad you tried it and are making it your own and to your taste, ours doesn't turn out overly salty (just had some the other day), but I do know some would disagree as salt is very personal. Let me know how the next batch turns out for you :) I am curious about the little about of curing salts you are using because typically you can/need to use a bit more in a wet brine vs a dry brine for traditional bacon. Can't wait to hear how it turns out.. Cheers :)
Always willing to try new stuff. I just have to learn that I shouldn't try it with 10 lbs of meat....lol. It's still very edible, and you're right about preference and salt. To be clear though, it wasn't the normal "too salty" flavour; it was definitely the curing salt taste. Perhaps I just didn't soak long enough after the cure. Anyway, I am on day 3 of the brine, and looking forward to the end result. As a footnote, I love the addition of coriander and clove! Here's to pork!
+theAdmurl498 tag us in a photo of the retry on either twitter or instagram with @postalbarbecue. Would love to see the finished product and the look of the inside. If it works for you I will have to try it. Haha.
Sorry no social media accounts to speak of, but I wanted you to know that the ratio I used was successful (1.5 tsp curing salt and 3/4 cup Kosher). Tasty, juicy and quite presentable. Not the rosy pink like before, but still quite obviously cured. Brine time was 5 days. Rinsed well for 1 hour in ice water bath. Dried on rack for 36 hours in the fridge, smoked with 50/50 Hickory and Apple for 3 hours at 170-180. Finished to an internal temp of 150 at 250 degrees. Rested to room temp then refrigerated over night to tighten up. AWESOME! Thanks again!
That sounds delicious and about right. You essentially adjusted the curing salts for an 8 day cure. The curing salt will still be working for the 3 extra days in the fridge which will work for your favour. I am glad it worked our for you with the 8 day, less cure salt. I will try it one of these days when I have a longer span of time. Thanks for the update :)
I love your videos but watching your Canadian bacon video your measurements in the description are not the same as your saying in the video
Not saying it's not good but I still find it funny how all youtube cooks talk up their food after they taste it...
is it ham or bacon
poppers, stuffed mushrooms, etc
YES! I will make a whole new category on my list if cooks with finger foods.
Are you from Canada and do you know a moose. I live in Florida and I just want to know. Also do you know Stan he's from Canada.
ryan gonzalez Proud Canadian for sure, also I know a few moose and strangely enough one of them is called Stan. We must know the same folks.
Postal Barbecue Ah good everything as it should be.
Ham