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!
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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.

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  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?

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  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

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  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?

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