BigJohn72 yes … and how I know is the butcher supply place that I buy all of mine from keeps his frozen.

And also If i dont use it all i put mine in the freezer and have used it a month later and it was fine.

I agree with john. I’ve done close to 400 lbs so far with in the last 5 months and I only take mine to 140. And I use the excalibur maple bacon cure and I sell it as fast as I make it. It is a 10 out of 10 for flavor.

Joe Hell hello.

I do not them all the time.
Brine
1 gallon of stilled water
1 cup brown sugar
2/3 cup kosher salt
6 table spoons of pink #1 cure salt
Mix brine and do a 10% injection of brine

So you will weigh your meat and take 10% of that weight and that’s how much brine you will inject in to your ham. Then take your remaining brine and put your ham in it and let is soak in the refrigerator for 7 days turning your meat once a day. I also use this for bacons as well when I have the time .

But if you do have the time the excalibur ham and bacon cures from waltons are the best I’ve ever used. I use them all the time.

I used the maple blue ribbon cure with the bacon booster from waltons and my Canadian bacon turned out awesome.

I really dont think the temp had anything to do with it. I do about 200lbs of bacon a year and I smoke cook mine till I get an internal temp of 155 and then shut it down and let them hang in the smoker for 30 min after and my finish temp is at about 158-160. Mine always turns out tender.

I would say it wasn’t the best of pork that was sold.

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.

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.

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

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…