Well trying a new recipe for my Canadian Bacon. Got a 2.5 and a 3 lb cut trimmed and ready to dry cure. I will post pics as I get them. Had to go get another hunk as My Pork roll consumed a lot. LOL Well off to mix the spices.
Ok spices done! Got my two pieces of loin I trimmed and one at a time I rubbed the spices in. Adding left over spices to each bag. And into the fridge for a while. Thinking 7 days.
Here is the loin cuts. Before trimming.
(http://i1229.photobucket.com/albums/ee470/viper1233/DSC02761-1.jpg)
Then rolled and into fridge till I made the spices up.
(http://i1229.photobucket.com/albums/ee470/viper1233/DSC02762-1.jpg)
Sorry no pics in the bag but I;ll get some as we go. Also played with my recipe and added some bay leaves and some Juniper beery s.
To add some extra light layers of flavor.
That's gonna be good! Looking forward to the pics.
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