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In Reply to: Re: How long does home cured Canadian bacon keep posted by Stan in MD on December 11, 2013 at 11:29:19:
Hi Stan, glad you like the bacon. That recipe should have been updated, add the maple syrup after the brine has been cooled that way you will retain the flavour.
Mary Ann, if you have meticulously made sure that all your tools, counters and so on have been sterilized then wiped down I'm sure two weeks would be just fine. When a person runs into problems it is normally because we have introduced unwanted bacteria.
For you bacon lovers out there try curing what we all know as the money muscle in BBQ jargon. You don't have to be real fussy when trimming but try to clean it up to a nice round piece. Think eggs benedict.
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