tag:blogger.com,1999:blog-27945607.post6689220901885423600..comments2024-01-12T18:41:52.560-05:00Comments on Dave's Cupboard: Home-Cured Back BaconDavehttp://www.blogger.com/profile/17866627809585257034noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-27945607.post-14878300862417811392011-03-25T10:57:31.215-04:002011-03-25T10:57:31.215-04:00tsp of sugartsp of sugarscruffdog9noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-11045102120202447092011-03-25T10:56:48.213-04:002011-03-25T10:56:48.213-04:00Looks great i usually use the mortons tenderquick ...Looks great i usually use the mortons tenderquick 1 tbl spoon per pound and 1 tsp per pound then make a varity of flavors wi them. I usually use a well trimmed pork loin.asaside note you can make a awesome breakfast fatty using a cb.<br />great blog btw always something to get interested inscruffdog9noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-53118627344706415002011-03-25T08:59:40.610-04:002011-03-25T08:59:40.610-04:00That looks incredibly delicious.That looks incredibly delicious.Michelle_Randyhttps://www.blogger.com/profile/18439762094411780951noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-53230818707518297152011-03-24T19:19:27.935-04:002011-03-24T19:19:27.935-04:00Make this stuff all the time with whole boneless p...Make this stuff all the time with whole boneless pork loins. (fyi/ With coupon at ShopRite 99 cents/lb with an additional $15 purchase). My first were always dry cured but the last couple of times I went with a wet (brine) brine cure and really like it.<br />With the dry, I almost always ended up doing a soak before smoking to bring down the salt level a bit. It seems like it's easier<br />to control the salt level in the finished product with the brine since it's basically going to an equilibrium. <br />However, I am doing a "five spice" dry cure on a half loin. Not sure if I'll smoke that one... Also have an Apple/Rosemary brine going on two others.<br />Great post Dave!Marcnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-61832054250856977732011-03-24T12:50:04.345-04:002011-03-24T12:50:04.345-04:00WOW. that looks fantastic, and incredibly easy. mo...WOW. that looks fantastic, and incredibly easy. most canadian bacon i see doesn't look anything like that!EatinistBitchhttps://www.blogger.com/profile/03371745493609635118noreply@blogger.com