Bacon
- Thread starter bentley
- Start date
Birdsnest
Well-Known Member
I've. Been making bacon with pork loins for years and it's actually quit easy. To buy pork belly cost just as much as bacon so if I want a product with more fat I use pork shoulder.
I don't really have any tips other than using maple and apple wood mix for smoke. My recipe is very basic
Per pound
1 level tblsp Morton tenderquick
1 level tsp brown sugar
Cover the meat in the sugar and salt for 5 to 7 days rotating every day. Then smoke it not very hot. Enough to just give it a slight tan. Vacuum seal and leave in the fridge for a few days and then freeze.
I don't really have any tips other than using maple and apple wood mix for smoke. My recipe is very basic
Per pound
1 level tblsp Morton tenderquick
1 level tsp brown sugar
Cover the meat in the sugar and salt for 5 to 7 days rotating every day. Then smoke it not very hot. Enough to just give it a slight tan. Vacuum seal and leave in the fridge for a few days and then freeze.
wolf
Well-Known Member
Here are my 2 recipes i use, modify and change if you so want you have to use some prauge powder or it will stay brown want that nice red color. and like bird said i rotate every day for same amount then heat for about 8 hours at 120 ish then smoke for 2 at 140 ish
have fun and good luck Wolf
BACON
· 2 -3 pounds Skinless pork belly
· ½ cup Sugar
· 1 tablespoon Blackstrap molasses
· 2 tablespoons Kosher salt
· 1 teaspoon curing salt (PRAUGE)
1 teaspoon ground black pepper
ROYS HERBED BACON
5 LBS BELLY
½ cup salt
2 tsp prauge
4 tbsp black pepper
4 bay leaves
4 sage leaves (chopped and crushed)
1 tsp nutmeg
¼ cup brown sugar
½ cup maple syrup
2 tbsp garlic powder
1 tbsp thyme
Here are my 2 recipes i use, modify and change if you so want you have to use some prauge powder or it will stay brown want that nice red color. and like bird said i rotate every day for same amount then heat for about 8 hours at 120 ish then smoke for 2 at 140 ish
have fun and good luck Wolf
BACON
· 2 -3 pounds Skinless pork belly
· ½ cup Sugar
· 1 tablespoon Blackstrap molasses
· 2 tablespoons Kosher salt
· 1 teaspoon curing salt (PRAUGE)
1 teaspoon ground black pepper
ROYS HERBED BACON
5 LBS BELLY
½ cup salt
2 tsp prauge
4 tbsp black pepper
4 bay leaves
4 sage leaves (chopped and crushed)
1 tsp nutmeg
¼ cup brown sugar
½ cup maple syrup
2 tbsp garlic powder
1 tbsp thyme
Here are my 2 recipes i use, modify and change if you so want you have to use some prauge powder or it will stay brown want that nice red color. and like bird said i rotate every day for same amount then heat for about 8 hours at 120 ish then smoke for 2 at 140 ish
spring fever
Well-Known Member
Good Luck with that!!! Extremely hard to find at a reasonable price. I used to get them at Gunters meats in Courtenay but then he started charging as much for them as his bacon. Made no sense!
Birdsnest
Well-Known Member
OK but how is the price?
spring fever
Well-Known Member
Are those from Costco???These are port loins(canadian back bacon):
Prawn Star
Active Member
I get mine from superstore. Every time I go in I look for the 30% reduced ones. I freeze them till I get 5-6 lbs then dry cure with Stuffers bacon dry cure. Smoke with two rounds of maple chips and done.
bentley
Active Member
Couldn't wait all the way till Boxing Day, so I have a few pieces smoking right now, as I've read it says your suspose to bring it up too a internal temp of 140f, is that necessary if your still going to fry the bacon up before consuming ??? With these cold temps I'm not sure if I can get my smoker hot enough
spring fever
Well-Known Member
Not necessary at all just make sure you treat it like uncooked meat-refrigerate or freeze as needed and cook to 165.
spring fever
Well-Known Member
Looks great!! Probably tastes better!! LOL
