senorkevin wrote:I would like to try and smoke a loin (without skin) but how?
Is the amount of cure # 1 the same? What is the curing time? etc etc etc
Also how do I make Canadian bacon or maple bacon?
Thanks
senorkevin wrote:It would be easier if you could tell me what I need!
senorkevin wrote:Thank you very much BriCan.
I don’t mean so sound fussy but I want to make it with a loin and not belly.
I am a novice at all this
and was wondering if you can send a recipe for a loin without skin and my curing salt is 93% salt and 7% sodium nitrite.
Also I live in Mexico and cant find maple suger but I found "100% Canadian maple syrup." Will that do?
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