I have been reading up on how to cure some bacon and thought I would jump right in. I used the recipes from Habenaro Smoker for the Canadian and Tenpoint5 for the Maple Cured . Thamks for all their help - although it may not have been direct, their posts and replies have been educational.
I started with a 4lb loin for the Canadian and a 6 lb slab for the Maple Cured. I cut the slab down to 5 lbs and used Hab's recipe for the remaining pound.
I will update next week after the 7 day fridge sit. I am planning on pulling the loin on Wednesday to cook and cook the slab on thursday after another day of drying out.
Loin prior to trimming
(http://i981.photobucket.com/albums/ae296/indysmoker/Loin-1.jpg)
Loin after trimming . . with Mr. Jameson's help
(http://i981.photobucket.com/albums/ae296/indysmoker/LoinTrimmidJ.jpg)
Loin rubbed and ready to sit
(http://i981.photobucket.com/albums/ae296/indysmoker/LoinRubbed.jpg)
Slab - I border Ohio and that's where the meat mkt is, that's why the OH tatoo
(http://i981.photobucket.com/albums/ae296/indysmoker/Slab-1.jpg)
Packaged slab
(http://i981.photobucket.com/albums/ae296/indysmoker/SlabRubbed.jpg)
The family ready for the 7 day sit
(http://i981.photobucket.com/albums/ae296/indysmoker/LoinSlab.jpg)
I think you're going to be pretty happy with that mix. Looking forward to the finished pics.
Good Luck and I'll be waiting to see how they turn out! ;D
You're going to be one happy smoker Indy!
its like a present you cant wait to open ;D