More Canadian Bacon (6.5 lbs)

[Russell McNeely]

Thanks a bunch for the kind words everyone!

Excellent CB Russell! I find I get a little better flavoring and more even salting if I use a wet cure rather than dry, and it also picks up herb flavors really well. Other than that, you might want to try rinsing and letting it sit an extra day to let the salt equalize.

Thanks for the suggestions, Jon. I'll certainly keep 'em in mind after seeing some of your bacon threads