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Reply to "PICS Canadian Bacon w/Recipe"

Is it possible to reuse this brine mix? Take some out and go right back in for the next batch? As long as it is refrigerated would there be enough seasoning to cure two batches?

Any difference in end product if you use the whole loin? (dark and white meat) I would think the dark meat would tend to soak up the seasoning faster???

I will be trying this recipe soon.
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