Tomorrow Is The Day

Started by terry08, April 06, 2013, 01:53:04 AM

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terry08

April 06, 2013, 01:53:04 AM Last Edit: April 06, 2013, 01:57:47 AM by terry08
Been curing for ten days now. Rinsed and relaxing in a nice cold bath for an hour or more. Will wrap and refrigerate over night. Then tomorrow, I will know how Canadian Bacon, cured with basic cure & Jan's Rub, actually tastes. Haven't found nothing yet that wasn't great with Jan's.
Will update tomorrow.



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beefmann

#1
April 06, 2013, 06:29:45 AM
looks good so far, cant wait for the money shots

Keymaster

#2
April 06, 2013, 07:11:28 AM
That should be great all smoked up and pretty :)

OU812

#3
April 06, 2013, 07:22:48 AM
Thats gonna be gooood!!

Ive got a loin curing also,,,,,,,going in the smoker towarrow

ragweed

#4
April 06, 2013, 07:43:15 AM
Must be the time of year for pork loins.  I'm curing one today.  Yours look great!  Looking forward to the final pics.

Salmonsmoker

#5
April 06, 2013, 07:46:33 AM
Quote from: ragweed on April 06, 2013, 07:43:15 AM
Must be the time of year for pork loins.  I'm curing one today.  Yours look great!  Looking forward to the final pics.

I think you're right ragweed. Yesterday I picked up a whole loin and cushion meat for CB and hillbilly bacon.
Give a man a beer and he'll waste a day.
Teach him how to brew and he'll waste a lifetime.

OU812

#6
April 06, 2013, 10:06:57 AM
Quote from: Salmonsmoker on April 06, 2013, 07:46:33 AM
Quote from: ragweed on April 06, 2013, 07:43:15 AM
Must be the time of year for pork loins.  I'm curing one today.  Yours look great!  Looking forward to the final pics.

I think you're right ragweed. Yesterday I picked up a whole loin and cushion meat for CB and hillbilly bacon.

Yep,,,,,,,,,,,,just got some buck board bacon in a dry cure,,,,,,,should be done next week
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