Saturday 7 May 2011

Homemade Back Bacon

A simple Morton's Tender Quick and sugar rub on a pork loin.  Let it cure for 3 - 5 days, soak it cold water for an hour or so, then toss it in the smoker at about 225 for a while until the internal temp is at least 160. I used Hickory, but next time I'm gonna try some apple wood and do a ham too.
 
Curing in the Fridge

Finished Product, and man it was good!
Posted by at

4 comments:

  1. Indirect Heat8 May 2011 at 22:53

    That looks tasty. I've not yet made back bacon (I've made plenty of regular belly bacon), but this makes me want to make back bacon next.

    ReplyDelete
  2. Canadian Smoker9 May 2011 at 10:52

    Thanks, its fantastic, and really easy too. I'm gonna make some belly bacon this next week, any good recipes you can recommend?

    ReplyDelete
  3. Indirect Heat9 May 2011 at 17:19

    I'm rather fond of the recipe that I use, a modification of the one in Ruhlman's Charcuterie. I wrote about it here: http://indirectheat.blogspot.com/2009/09/home-cured-home-smoked-bacon.html

    ReplyDelete
  4. Canadian Smoker9 May 2011 at 17:44

    Looks Fantastic! I will give it a try! How many pork bellies did you use for that amount of cure?

    ReplyDelete

Subscribe to: Post Comments (Atom)