erickso1
Senior Member
- Joined
- Jul 7, 2014
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My co-worker and I have just been tasked with pulling together the Thanksgiving lunch at work. Not wanting to double down on the turkey, we have nixed it from the menu. Instead we are heading down the route of a sous vide tri tip, and I'm going to pull together some Canadian Bacon. This leads me to my question. Does anyone have a Canadian Bacon cure that is in scaleable form? i.e. a basic wet cure structured on a per lb of meat?
I'd also be interested in hearing ideas on flavors to do. (the company is paying, so it's my chance to try out some new stuff. )
Thanks.
Nick
I'd also be interested in hearing ideas on flavors to do. (the company is paying, so it's my chance to try out some new stuff. )
Thanks.
Nick