Search found 125 matches

by Gray Goat
Sun Jan 30, 2011 04:46
Forum: Technology basis
Topic: Salty CB
Replies: 3
Views: 2838

Salty CB

What is the best way to cut back on the saltiness of brine cured Canadian bacon? I took the pork loins out of the brine and have been soaking them for a few hrs and fried up a taste tester and it is still too salty for my taste. Should I shorten the brine time, use less salt in the brine, or soak lo...
by Gray Goat
Wed Jan 26, 2011 23:52
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 403389

Another member from Wisconsin! Heeerrrreee'sssss Tacklebox . Now with a handle like that, you'd think we may get an invitation to go fishin' eh? Welcome aboard Tacklebox. We're looking forward to sharing info with you. I'll bet Sunday's roast that you smoke a great fish up there in Wisconsin eh? Bu...
by Gray Goat
Tue Jan 25, 2011 09:22
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 403389

Thanks for the welcome Chuckwagon.
by Gray Goat
Mon Jan 24, 2011 21:05
Forum: Smoked pork products
Topic: [USA] Chuckwagon's Canadian Bacon
Replies: 36
Views: 29566

Thanks Charlie, I just want to make sure because I keep seeing the warnings about using too much or too little of the cure. I went with the recipe as is and I'll see what happens :grin:
by Gray Goat
Mon Jan 24, 2011 20:17
Forum: Smoked pork products
Topic: [USA] Chuckwagon's Canadian Bacon
Replies: 36
Views: 29566

[USA] Chuckwagon's Canadian Bacon

I am making canadian bacon for the first time with the following recipe. The amount of cure #1 seems like it's way too much but I wanted to get some answers from those with more experience. I don't know if the amount is so high because it's a wet cure? Thanks, Wayne http://www.dizzypigbbq.com/recipe...