Jonathon can I use the Blue Ribbon and Bacon Taste Booster for a pickle solution? I have done the injection process in the past and want to try the pickle method as I used to. I will be gone for a few day and that process will work better for timing. It says that it will need 2lbs/100lbs to impart a 120ppm. Do I need to bring the solution up to 200ppm? Thanks
YooperDog

Jonathon
What ratio of beef marrow are you using in your meat block making the gourmet hot dogs? The marrow would definitely add an interesting touch.

pkzipper I have used corn meal and cracked black pepper. I place the loins in stockings and coat a little heavy with either and then smoke. I don’t water bath to cool down the corn meal version. The cornmeal gives a crunchy texture. The cracked black pepper gives a nice note. If needed you can brush down the black pepper if it is too heavy.

pkzipper I will agree with raider2119 the ‘Candian Bacon’ I have enjoyed north of the border. It is not a smoked product and has a good taste and texture. The peameal coated loin I have had tastes more like ham than the CB we may be used to. I like the smoked flavor, so I while I coat mine in medium fine coating of cornmeal I don’t consider it peameal bacon. After my loins are cured, I put them in stockings, roll them in a coating and hand them to dry before smoking. After smoking I remove them from the stockings, slice and package. Throughout the post smoking process I lose a bit of the coating, but enough remains to give me my desired results. I don’t rub anything on them for the coatings to stick. If I were to make peameal bacon I would be inclined to use the roasting process. I would go with honey, maple syrup or mustard. Maybe even a mix. Unfortunately no store within 100 miles of me carries yellow peas so I work with what I have. Just sayin’.