The winter is a great time to cure your own meat just like they did in olden times. Curing bacon or ham is easy to do and just requires some time and fridge space, but you'll be rewarded with delicious meat that beats what you can buy at the store. This will easily beat any Canadian Bacon you can buy at a grocery store in the US.

Items used in this video:
6 Quart container https://amzn.to/2VZI8aH
6 Quart lid https://amzn.to/2MfleYj
Pink Salt https://amzn.to/2TWJ1im'>https://amzn.to/2TWJ1im
Victorinox Slicing Knife https://amzn.to/2T0LHLM

Recipe:
3 lbs Pork Loin
3/4 Cup Kosher Salt
3/4 Cup White Sugar
1Tbsp black peppercorns
2 Bay Leaves
1 Tbsp Garlic Powder
2 tsp Curing Salt #1 https://amzn.to/2TWJ1im'>https://amzn.to/2TWJ1im

As an Amazon Associate I earn from qualifying purchases.