PICS Muscovado & Pepper Canadian Bacon w/Recipe

First try at Canadian Bacon.

5.79 lb Half Loin
6.55 grams Cure #1
59.5 grams Kosher Salt
39.4 grams Dark Muscovado Sugar
10 grams Fresh Ground Tellicherry Pepper

Mixed ingredients and put in rub shaker for easy distribution.

I applied about 85% of the cure to the bare meat and the rest to the fat cap.

Wrapped in plastic wrap that I had on the table when i rubbed it and then vacuum sealed.

Labeled the bag and put it in the 38ยบ fridge. I will leave it in for 9-14 days then smoke it up.

More in a couple weeks Smiler
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