Print Page - Back Bacon

Title: Back Bacon
Post by: nickld on January 26, 2009, 09:03:38 PM

Well, I finally finished my first batch of Hab's Canadian Bacon today! What a great recipe and great taste!

I started with a 7lb pork loin cut into 4 pieces and used Hab's method and recipe at:

http://www.susanminor.org/forums/showthread.php?t=311

(http://i716.photobucket.com/albums/ww161/nickld/backbacon1.jpg)
(http://i716.photobucket.com/albums/ww161/nickld/backbacon3.jpg)
(http://i716.photobucket.com/albums/ww161/nickld/backbacon2.jpg)

Vac-sealed and into a 37degree fridge for 7 days.....

(http://i716.photobucket.com/albums/ww161/nickld/backbacon4.jpg)

Rinsed and soaked for 2 hours changing water every 30 minutes. Then back into the fridge over night.....

(http://i716.photobucket.com/albums/ww161/nickld/backbacon5.jpg)

Into OBS preheated to 225 degrees....

(http://i716.photobucket.com/albums/ww161/nickld/backbacon6.jpg)

Two hours of maple and apple.... Then to 140 degrees internal temperature....

(http://i716.photobucket.com/albums/ww161/nickld/backbacon7.jpg)

Let cool and wrapped tightly in plastic wrap for three days....

(http://i716.photobucket.com/albums/ww161/nickld/backbacon8.jpg)

Finally sliced up and packaged....

(http://i716.photobucket.com/albums/ww161/nickld/backbacon9.jpg)
(http://i716.photobucket.com/albums/ww161/nickld/backbacon10.jpg)

I had a fantastic time and the flavor is awesome... Now time to eat... Then dig into the freezer for the next project!...

Thanks to all the folks posting on this forum! I'll be doing this recipe again...

Title: Re: Back Bacon
Post by: Mr Walleye on January 26, 2009, 09:08:55 PM

Hey Nick... Congrats... the bacon looks fantastic! 8)

You'll be hooked now for sure! ;)

Mike

Title: Re: Back Bacon
Post by: Smokin Soon on January 26, 2009, 09:15:21 PM

Oh yeah, you got it perfecto! ;D

Title: Re: Back Bacon
Post by: Gizmo on January 26, 2009, 10:49:40 PM

Those do look great.

Just currious though, why did you place the CB on an upside down shelf?

Title: Re: Back Bacon
Post by: nickld on January 26, 2009, 11:35:43 PM

Hi Gizmo,

No particular reason really. I use the upside down shelf to give circulation when I air dry in the refrigerator. The next morning I removed the meat, washed the shelves and sprayed them with Pam. Left on the upside down shelves again to come to room temp while preheating the OBS.

~Nick

Title: Re: Back Bacon
Post by: Gizmo on January 26, 2009, 11:45:08 PM

Makes sense. I use them in the fridge upside down as well but then turn them over unless doing double rack jerky.

Title: Re: Back Bacon
Post by: Habanero Smoker on January 27, 2009, 01:46:04 AM

nickld;

The bacon looks good. I'm glad you liked it.

Title: Re: Back Bacon
Post by: deb415611 on January 27, 2009, 03:32:18 AM

nickld,

Looks great! I have some that will finish its two day rest tonight. I can't wait to slice into it.

Deb

Title: Re: Back Bacon
Post by: FLBentRider on January 27, 2009, 03:53:35 AM

That Bacon looks great Nick!

Title: Re: Back Bacon
Post by: easyridinole on January 27, 2009, 04:15:21 AM

That looks fantastic Nick!! I have got to try Habs recipe one of these days after seeing your pictures. ;)

Ole

Title: Re: Back Bacon
Post by: cowgirl on January 27, 2009, 11:11:36 AM

Great looking bacon Nick, love the color. :)

Title: Re: Back Bacon
Post by: Smokin Soon on January 27, 2009, 08:18:25 PM

Cowgirl, I kind of learned my lesson on the browning thing. If it is not properly dried overnight until tackey, it does not get that beautiful golden color. It still tastes great but lacks presentation.

Title: Re: Back Bacon
Post by: nickld on January 27, 2009, 08:49:41 PM

Thanks everybody. There's so much great information and inspiration on this forum its difficult to leave the computer! :P

Ya just can't beat the atmosphere of friendliness here!

~Nick

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: nickld on January 26, 2009, 09:03:38 PM