Canadian bacon is better smoked at a higher temp.
Seems to come out more moist.
A good recipe is a gallon of water, cup of kosher, cup of white and a cup of brown.
Table spoon of cure no.1.
Adding this to the list for October projects. Have you used this bribe ratio? I’m into it
Lol. Bribe ratio could be its own thread.
Brine ratio however, I’m curious about.
