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In Reply to: Re: Canadian Bacon posted by Ray Basso on March 21, 2014 at 16:28:49:
As a bit of an update on Reg's great original recipe for Canadian Bacon. In the decade since he first posted it here on the forum, he's been working and, IMO, perfecting a formula for curing that he's shared with me and has proven infallible in meat curing. For an idea of how the Canadian Bacon formula works you can check out this link.
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