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 38º fridge. I will leave it in for 9-14 days then smoke it up.
More in a couple weeks