Newbe in curing bacon. Smoking & Sausage making for a long time,have some Mortons tender quick on hand..?? Is there a simple recipe for making a sweet cure with what I have on hand? Any help would be appreciated.....Thanks Mike
Try Habanero Smoker's Canadian Bacon.
http://www.susanminor.org/forums/showthread.php?t=311 (http://www.susanminor.org/forums/showthread.php?t=311)
I have mine curing in the fridge as I type. :)
I made it this last weekend (well I smoked it anyway...did the cure thing...yada yada) but it is...really...no, I mean really, good!!! Have company this weekend coming up...I am thrilled to have them try it!! Doing eggs benedict on Sunday for brunch. Gonna let them taste a few tid bits first tho!! ;D
Thanks everyone. I just made some a few days ago and used an internal temperature of 140°F. After loosely tenting with foil, and about 30 minute rest the final temperature was 142°F. The texture of the meat was much better.
Thanks to all..... that was exactly what I was looking for...You all are the best...looking foward to keeping up with the forum to learn,learn,and learn......Thanks Mike
Well Habs...I have no complaints...took it out at 142...went to 145....on the counter...let it fully cool before wrapping in cling wrap...it's awesome...friends want the recipe!! (They haven't even tasted it yet!!) I guess they trust my pallette! :)