Wyoming Bacon

[wyogoob]

This is my version of the Wiltshire Cure recipe used on pork loins. To some it's another version of Canadian Bacon; to us it's Wyoming Bacon.

Make the brine, strain it and let it cool. It should be black in color:


Pump the loins. I like to leave the wrapper on when pumping. It's less of a mess and the cure really "gets" into the meat:


Rinse, let dry, and put on some elastic netting:


Smoke it, smoke it good. Had to trim a little off the bottom, but it didn't go to waste:


It's done:


Packaged and ready to load in Santa's sleigh!!





 

[KyNola]

That looks great!  Now you know you can't leave us all hanging without telling us what the recipe is for the Wiltshire Cure.  That's just not right!  There are no secrets here so.......GIVE IT UP!! :D :D

KyNola

[wyogoob]

Wyoming Bacon

5 lb - pork loin, about 12" long
I gallon - water
1 lb - brown sugar
15 level tbsp - salt
1 level tbsp - InstaCure #1 or Prague Powder #1
6 tbsp - black peppercorns
4 tbsp - juniper berries (fresh, off of Wyoming juniper trees)
1 tsp - parsley
1 tsp - ground thyme
1 tsp - ground Rosemary
3 - bay leaves

Wet brine:
Multiply ingredients as needed to cover meat.
Mix all ingredients, bring to a boil, reduce heat, and then simmer for 10 minutes.
Strain brine and set aside in fridge to cool.
Pump cold cure into the loins from each end. (optional)
Submerge loins in the cure in a bucket or zip lock bag.
Place meat in fridge and cure for 10 days (5 days if pumped with cure)
Remove meat from brine and rinse with cold water. Drain and let dry at room temp for 1 hour.
Place cured loins in elastic netting if desired.

Smoke:
6 - 8 hours - no smoke at 120° - vent 100% open
8 hours - smoke at 140° - vent 50% open
2 hours or until internal temp is 152° - no smoke at 165° - vent 25% open
Let smoked loins stand at room temp for an hour before use.

Notes:
A 5 lb pork loin is around 12" long. Cut them in half to fit in zip lock bags.
At 140° internal temp the cured meat can be packaged and stored as boiling or slicing bacon.
Mix it up: substitute the brown sugar with molasses or maple sugar.
This recipe is similar to Britain's famed Wiltshire cure.
Oak sawdust, popular with Brits and Irishman, is my favorite for this one.


It's my take of a Canadian Bacon recipe from Len Poli.
The fresh juniper berries add a nice subtle flavour to the meat.

[KyNola]

Thanks Wyogoob.  Very interesting cure and smoking sequence!

KyNola

[KevinG]

That bacon in fish net stockings reminds me of a girl I once knew.  :D

[classicrockgriller]

That bacon in fish net stockings reminds me of a girl I once knew.  :D

Was she the one that had a moustache?


wyogoob, that is very interesting. recipe and sequence.

[OU812]

That looks good wyogoob, kinda like I do mine, up to the smoking part.

Cant get any fresh juniper berries around here so I use dried and I dont use rosemary.

[KevinG]

That bacon in fish net stockings reminds me of a girl I once knew.  :D

Was she the one that had a moustache?


wyogoob, that is very interesting. recipe and sequence.

I knew she was cheating on me. :'(

[wyogoob]

My berries were semi-dry when I picked them in November. Also, I picked some off the ground and just washed them.

I like the Rosemary, it's kinda Irish.

[Tenpoint5]

Looks really good!!

[OU812]

My berries were semi-dry when I picked them in November. Also, I picked some off the ground and just washed them.

I like the Rosemary, it's kinda Irish.

I aint Irish but I think I might throw some Rosemary in there next time, always willin to try somethin new.

[wyogoob]

My berries were semi-dry when I picked them in November. Also, I picked some off the ground and just washed them.

I like the Rosemary, it's kinda Irish.

I aint Irish but I think I might throw some Rosemary in there next time, always willin to try somethin new.

I'd never heard that before. My family's Irish, both sides. Rosemary was used often.

http://wiki.answers.com/Q/What_are_commonly_used_spices_in_ireland

[seemore]

Thanks, Wyogoob!
I might just have to give this a try!
seemore

[wyogoob]

My berries were semi-dry when I picked them in November. Also, I picked some off the ground and just washed them.

I like the Rosemary, it's kinda Irish.

I aint Irish but I think I might throw some Rosemary in there next time, always willin to try somethin new.

I'd never heard that before. My family's Irish, both sides. Rosemary was used often.

http://wiki.answers.com/Q/What_are_commonly_used_spices_in_ireland

Whoops, I tought you said "it" aint Irish.....my bad.


I hate this part about getting old!

[OU812]

My berries were semi-dry when I picked them in November. Also, I picked some off the ground and just washed them.

I like the Rosemary, it's kinda Irish.

I aint Irish but I think I might throw some Rosemary in there next time, always willin to try somethin new.

I'd never heard that before. My family's Irish, both sides. Rosemary was used often.

http://wiki.answers.com/Q/What_are_commonly_used_spices_in_ireland

Whoops, I tought you said "it" aint Irish.....my bad.


I hate this part about getting old!

Ya tell me about it, first to go is the eyes.