Making bacon.
After I finally got a digital scale that goes to two digits for the Prague #1 powder.
The first one is a Butt/shoulder that hopefully will result in Buckboard bacon after I smoke it.
The other attempt is two pork loins of about four pounds each to hopefully get Canadian bacon out of it.
I had to wait for the scales because you don't want to use too much Prague powder/pink cure or whatever else you want to call it. luckily there's a page for that.


