i would mix and stuff then hold stuffing will be harder after meat is cured

@Chef Sounds like a breakfast of champions. This buckboard bacon is probably the best canadian bacon ive ever had. If Belly wasn’t so expensive, i would probably cure my own, but its cheaper to buy it already cured which really makes no sense.

2 hours at 110F (dehydrator) 2 hours at 130F (smoke) About to go back in the dehydrator for another 8 hours. [image: 1598815033890-2020-08-30-resized.jpg]

@Jonathon If by sauce, you mean gravy, it was the drippings from the sous vide bag, flour and or corn starch, salt and pepper and probably some added water.

I probably would too