I acquired the necessary components to make canadian bacon. I am going to use the pop's brine recipe with a couple of tweaks. lowering the garlic and onion powder to 3/4 tbsp and adding 1 tbsp of maple extract. I will be starting tomorrow and looking to smoke on 5/23. Do you think i should rotate the meat on day 6-7?
Since i do not have a pid what do you recommend the smoking temp at? Also, is 3oz of cherry enough.
Since i do not have a pid what do you recommend the smoking temp at? Also, is 3oz of cherry enough.