For Canning enthusiasts
kzwisconsin We have “how to” videos on most if not all products on Meatgistics. For imityation bacon it is https://meatgistics.waltonsinc.com/topic/434/how-to-make-homemade-imitation-bacon-recipe for others you can look here https://meatgistics.waltonsinc.com/category/16/how-to-make-meat-recipes or the recipes section which is a bit more specific https://meatgistics.waltonsinc.com/category/15/recipes
George T Unless you have a vacuum tumbler you will want to hold it for at least 12 hours to let the cure equalize in the belly or you might end up with uncured spots.
kzwisconsin when I do the bacon, I put just enough water in to make sure the seasoning gets distributed evenly. I put the seasoning in a mixing bowl and whisk in the water so I can pour it onto the meat. Too much water makes it hard to flip the meat lofes onto the smoking rack, they tend to fall apart. That’s my experience
pork will be creamier and have a better texture to it imhop
i believe that your question is about cure if the bacon is cured only add enough cure for the weight of the other meat block, I always use pork butt/fat in all my cured sausage for sticks I go about 70-30 beef to pork
there are videos on bacon and Canadian bacon if you watch them you can adjust from there or look on the search for other posts on the topic
The answers to all your questions are contained in the two charts linked below.
https://meatgistics.waltonsinc.com/topic/811/additive-conversion-chart?_=1606602987941
I have no idea what the melting point of the plastic netting would be, but I sure wouldn’t want to risk ruining your bird or smoker. If you truly think you want to hang it, butchers twine or even just using some wire would be a much safer bet in my book. In my opinion you’d need to truss the bird up to prevent it from falling apart as it cooks.
