Any of you have a good recipe that isn’t salty for making Canadian bacon ? I have one but always looking to try something new…

Jonathon did waltons come out with a video on making Boudin?

Jonathon can I use the blue ribbon bacon cure to make Canadian bacon ? And what would be the process if I did a 10% pump on the loin? Don’t want it salty just want a nice smooth cure flavor.

stan
Hello there stan. I would love to find out my self. I’ve done a lot of reading and I do know that they use a 75/25 beef to pork ratio. And most of what I’ve seen is like a German sausage recipe. I do know I’ll be watching to see if someone gives up a recipe.