senorkevin wrote:Thank you very much BriCan.
You are welcome
I don’t mean so sound fussy but I want to make it with a loin and not belly.
No problem, just sub the belly for the loin it will still work.
I am a novice at all this
Listen; can you keep a secret and not let anyone else know ----- so am I and I really don't know what I am doing
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.
Wheel's has a good one which is simple to use -- so long as you are not doing a humongous piece
http://www.localfoodheroes.co.uk/calcul ... ure_bacon/Also I live in Mexico and cant find maple suger but I found "100% Canadian maple syrup." Will that do?
Yes it will do; I am just a clean freak and hate getting that messy
if I remember right Jim (captain wassname) did one with maple syrup