Chipotle In Adobo Brown Sugar Canadian Bacon

Chipotle In Adobo Brown Sugar Canadian Bacon

The basic dry cure recipe is as follows;
1 pound salt non iodized
8 ounces brown sugar
2 ounces pink salt (Insta cure #1)

What I have above is the ratio for the cure I use and the book I got that from is at the link below. When I do a loin I place it in the bag and let it cure for one week before adding in the seasoning. After the meat has had the seasoning added I wait one more week. This is for a pork half loin roast. I’ve tried all kinds of things. The best one I ever did was Nectar from a beehive where the bees had absconded. I also used my canned chipotle in adobo sauce and what a combination that was. I wait for a cold night to smoke it. The cure is used at a rate of ten grams per pound of meat.

This my Black Not So Soy Sauce video. https://rumble.com/v261he4-black-not-so-soy-sauce.html
You can find Insta cure #1 here It’s a search link in amazon so all of it is there.
https://www.amazon.com/s?k=insta+cure+%231&crid=3UW1RD2MYLLBF&sprefix=instacure+1%2Caps%2C159&ref=nb_sb_noss_1

You can buy the book I use at Amazon right, here.
https://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated/dp/0393240053/ref=sr_1_1?crid=5J4SYTGTKT49&keywords=charcuterie+book+ruhlman&qid=1670466237&sprefix=charcuterie+book+ruhlman%2Caps%2C158&sr=8-1