Well bacon Finally got cured. The thickest piece was 2.5 inches thick so i went 7 day. I dryed cured it using this recipe that I have kicked up a little.
Viper's Canadian Bacon dry cure
1 lb Pork Loin
2 TBS. Brown Sugar
1 1/2 tsp Black Pepper
1 1/2 tsp Garlic Powder
1 1/2 tsp Onion powder
1/2 Bay leaf
6 Junipher Berries Crushed
1 TBS Morton Tender Quick.
Mix and rub on and into cracks real well add extra Cure to the bag.
Turn Daily Cure according to weight.divide thickness by 2 and brine 1 day
for each 1/4 inch plus 2. So a 2inch piece would brine 6 days.
Remove and wash good to remove excessive spices and salts.
Soak for 30 minutes in cold water. drain and do it again. Test
fry a couple pieces. If too salty do again.
Let meat sit one hour at room temp the place in a 160 Degree
preheated Smoker for first hour,apply smoke for 2-3 hours with your
choice of wood.Raise temp to 225 degrees and finish to 145 -150 degrees
internal temp. Place in fridge over nite and slice.
This is my keeper recipe as the wife has finally said it is perfect. She's my biggest admirer and critic and says it how it is!
I smoked it 3 hours in a special blend. When I got the first 147 reading I had some a little lower. I shut every thing off with out opening the door and let it cool to 110 before removing. I had to leave so wife removed the bacon and soaked in cold water for two 30 min. sessions after scrubbing the meat. Refridged til i got home. This bacon has so little salt I can't taste it. And a slightly sweet taste because of the brown sugar. The berries and bay leaves add another level to flavor and is just detectable. i am very pleased with this. Probably the only one i'll use from here on. So here iss a few pics we took.
Just out of the cure
(http://i1229.photobucket.com/albums/ee470/viper1233/DSC02792.jpg)
Ready for the smoker rolled into a frog mat to keep shape and add the nice pattern to the meat I like.
(http://i1229.photobucket.com/albums/ee470/viper1233/DSC02793.jpg)
This is out of the smoker.
(http://i1229.photobucket.com/albums/ee470/viper1233/DSC02796.jpg)
Sliced and boy is it good.
(http://i1229.photobucket.com/albums/ee470/viper1233/DSC02799.jpg)
And this is so tender it just melts in your mouth.
(http://i1229.photobucket.com/albums/ee470/viper1233/DSC02797.jpg)
Hope you
enjoyed and if you like the recipe share and let me know what you think.
Looks great!
That has gotta be so gooood.
Your ingredients look real close to the ones I use in a brine I make up for back bacon
Looks good!! How bout a pic of a slice or two ;D
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You did good, really looks super good..
Your post got me wanting to do another back bacon. Last one I did was using a basic brine from the wedlinydomowe site. It was good but a bit on the salty side. I think I will try your recipe since I have a nice chunk of loin in the freezer. I have never used Morton's TD so I will give that a try.
Quote from: mikecorn.1 on May 04, 2012, 08:14:10 AM
Looks good!! How bout a pic of a slice or two ;D
Thought i did. You eat them or what. LOL
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Looks great, I just took out a pork loin this morning and got on the forum for some
ideas. Yours was first in line - will give it a try.
Sounds interesting...will have to give it a try. They sure do look good! But I have a question....did you soak it again after it was smoked? I wasn't sure when I read it. Thanks!
Quote from: SiFumar on May 04, 2012, 03:44:50 PM
Sounds interesting...will have to give it a try. They sure do look good! But I have a question....did you soak it again after it was smoked? I wasn't sure when I read it. Thanks!
Nope rinsed and washed real good. Then soaked 30 min. cold water, then drain and soak again for another 30 min. Pat dry and in the fridge over night and smoke in the morning.
Looks real good Viper ;)
Looks good. I love the smoked Canadian Bacon.
It looks really really good!
I'm in.Yours looks too good to pass on.I'll be trying your recipe next,Thanks.
Viper you don't find it in stores looking that pretty... nice job
Very nice job Viper, Looks excellent!!
Wow that looks great!
Now I may have to try that way next time around :)
Carolyn
Thanks for all the comments. Every body here says keeper and no more changes. Now this time because i was hone wife soaked it. Seemes she soaked 4 times not two man for 30 minutes each time. Then dried and set in fridge till next morning. Just wanted to correct it.
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Hi Viper,
I tried your recipe and my results did not turn out as well as yours. Probably because I did a few things differently. To begin with, I forgot the onion powder, second I soaked them for 2 hours after taking out of the cure. And third, I was not watching my temperature closely and took them them out when the internal temp was 175. It was a much warmer day than the the last time I did back bacon and that made the difference. The end result was that the bacon was a bit too dry and not salty enough. This was my first try at dry-curing back bacon, and using Morton's. Always had good results us with brining it, although last time it was a bit too salty. Will give this method another try and be more careful next time.
Chris
Quote from: rajzer on May 19, 2012, 10:04:27 AM
Hi Viper,
I tried your recipe and my results did not turn out as well as yours. Probably because I did a few things differently. To begin with, I forgot the onion powder, second I soaked them for 2 hours after taking out of the cure. And third, I was not watching my temperature closely and took them them out when the internal temp was 175. It was a much warmer day than the the last time I did back bacon and that made the difference. The end result was that the bacon was a bit too dry and not salty enough. This was my first try at dry-curing back bacon, and using Morton's. Always had good results us with brining it, although last time it was a bit too salty. Will give this method another try and be more careful next time.
Chris
Well I stick to the recipe for the most part when first trying them. Then change things up. Forgetting can't be helped. LoL I have found soaking basically only removes surface salt and a little penetration. So an hour is usually plenty. You can also do as in regular bacon and slice a couple pieces. I pay attention to the 2nd slice because the first will always be saltiest. 175 IT would dry out about any meat. I like my bacon any where above 145 degrees and below 155 degrees usually. Ham the same way. Try again and Im sure you'll like it. I have dried out my share also. LOL but slice and throw on a sandwich it will still be great. Especially with some hot stadium mustard. Always be sure and destroy the evidence by eating it. LOl
Followed your recipe and smoked a 3lb piece of pork loin. Flavor was great. Much better than the
basic rub.
Thanks for posting it.
first attempt to add photo .
[imhttp://i1160.photobucket.com/albums/q484/pdanders/092.jpgg][/imgF
good job
Quote from: NorthShoreMN on May 28, 2012, 07:50:56 PM
Followed your recipe and smoked a 3lb piece of pork loin. Flavor was great. Much better than the
basic rub.
Thanks for posting it.
first attempt to add photo .
[imhttp://i1160.photobucket.com/albums/q484/pdanders/092.jpgg][/imgF
Your very welcome! You photo link is dead. I see you have Photobucket. So go to photo bucket and put the curser on the photo you want. You see a list. Pick the image one and click on it. then come here and click and paste here. Then it will work.
Trying again to get the photo to show. Thanks for the tip.
(http://i1160.photobucket.com/albums/q484/pdanders/092.jpg)
This forum is great, i think I have read most of the posts, at least for the past year, and
have been trying some of the recipes out.
Just completed a curing/drying chamber and now have a bresaola and coppa in it.
More pork loin curing and two slabs of pork belly curing at this time.
How did you do a drying chamber? That's on my list of projects for the end of this year... always interested in how people are doing this ...
Cheers!
/Steve
Now that is a beautiful piece of bacon. Hope you enjoy it as much as we do!
Steve, I read the posts on this forum and the sausagemaker.com forum. I used a whirlpool
self defrosting refrigerator. (neighbors were getting new one) It works fine. Drilled two 4" holes
in unit one on lower left side with exhaust fan on it, and one on upper right side for fresh air with
screen and cheese cloth filter on it.
Johnson control for ref. Dayton controls for humidify and dehumidify.
Nothing to damage in sides of Whirlpool Ref as long as you are below freezer.