A culinary guide to authentic ethnic cuisine
Bacon, Sausage, and Ham
Hickory Applewood Smoked Bacon
Tips For Smoking Bacon Pat your pork belly dry before dry rubbing. Do not skip adding the pink curing salts to the dry rub. Without them, you will just have smoked pork belly and not bacon. Store and cure the bellies in gallon sized storage …
Canadian Bacon
Tips For Making Canadian Bacon Brine the pork loin for 3 days. You need to add the pink curing salts. If you skip adding them, you will have smoked pork loin and not the hamminess of Canadian bacon. Dry out the pork loin in the …
