Canadian Bacon with Really Smoking 

Thank you ..

i will ... slowly , but i will ...

Really Smoking what was your insta-cure (pink salt) ratio with the salt?

@@ThePlague1347 - 1.1 grams cure #1 per pound or 0.25% by weight. Never trust one source - cross reference. When i was reading how much of what - numbers was going all over place : This is applying to all types of spices and salts - always be careful and cross reference. Do not relay on one source not because someone wish you bad , mistype or just miscalculation in mind could make huge difference in numbers- especially with instacure. Every package should have quantity specified. Good luck and do not put more then on the label.

This turned out great BTW! I used pork tenderloin (what I had) and tried both white and brown sugar. Brown sugar actually turned out saltier. The meat was firm from the curing but still very tender. I dry smoked for about an hour and a half before cooking to 148F internal (I had slightly different weights in grams so left to cook a little more).

@@ThePlague1347 good , congrats ... Different sugar gives a little different taste too. will be smoking some this Wednesday , but will be using only 2.5% salt and the same sugar - want to try. Still trying to cut on salt quantities.

i usually use apple and cherry mix . Will try to do some research regarding - looks like canadian bacon :) - Polędwica sopocka

No - no need to dry, just let it cool , put in to fridge overnight and ready to eat for breakfast :)

metric system is WAY easyer to calculate : 1kg = 10000gr , 1LB = 454gr , any % goes divided by 100 and multiplied of what you want. 1Lb =16Oz ... it is terrible to get % value out of it. Calculation by percent is most accurate way of getting ingredients in correct proportions. Please go by metric system it is really easy - just use KG for weight of meat. Any digital scale has a switch.

You cold smoke for flavor. Curing is extending life of product, but i keep it in freezer and year later it is still good - not as perfect when fresh , but still good.

Inject - yes , you can . Brine - yes you can. Smoking not mandatory - you can cook in owen till reach desiered internal temp.

@ReallySmoking thank you God bless

usually Kosher salt, but i do add instacure - you could skip that if you sure that product will be reaching 150F