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Other than Brewing => All Things Food => Topic started by: hamiltont on September 13, 2011, 03:05:10 PM

Title: Buckboard Bacon
Post by: hamiltont on September 13, 2011, 03:05:10 PM
I cured two Pork Loins last week and then gave them a light smoke last night. They turned out really good! Here are a few pics.

The two on the left got a healthy dose of coarse pepper:
(http://i1116.photobucket.com/albums/k566/tjhamilton/BBQ/9-12-2011%20BB%20Bacon/GEDC0191.jpg)

Ready to take off:
(http://i1116.photobucket.com/albums/k566/tjhamilton/BBQ/9-12-2011%20BB%20Bacon/GEDC0200.jpg)

All wrapped up:
(http://i1116.photobucket.com/albums/k566/tjhamilton/BBQ/9-12-2011%20BB%20Bacon/GEDC0201.jpg)

Thanks for looking! Cheers!!!
Title: Re: Buckboard Bacon
Post by: nicneufeld on September 13, 2011, 03:42:59 PM
I've made that quite a bit meself!  Good use for a meat slicer...I then pack and freeze bags of the stuff.  Sure it may be packed with salt and nitrates, but at least I was the one to pack it with salt and nitrates!  :D
Title: Re: Buckboard Bacon
Post by: tschmidlin on September 13, 2011, 03:50:49 PM
I've been making my bacon with no nitrates/nitrites.  I just use salt, sugar, and some other flavorings, smoke it to 150F, slice it, vac seal, and freeze it.  I picked up some pink salt though, for making some cured/dried meats.  I can't wait to do it :)
Title: Re: Buckboard Bacon
Post by: bluesman on September 13, 2011, 04:46:29 PM
This reminds me...I need to get some pork belly for making some bacon.

What temp did you smoke the loins?
Title: Re: Buckboard Bacon
Post by: tschmidlin on September 13, 2011, 04:55:26 PM
I hold it around 200-225F, it doesn't take that long because the belly is flat.  A couple of hours.

Take the skin off while it's hot, it's much easier than after it cools!
Title: Re: Buckboard Bacon
Post by: hamiltont on September 13, 2011, 05:57:45 PM

What temp did you smoke the loins?

I smoked the loins @ 225F until the hickory petered out, about 45 minutes. I used a couple small chunks. Just looking for a subtle smokiness.  Then 275F for the remainder. In total it took about 2.5 hours. The loins were pretty flat 'cause I had them stacked in a bowl (2 loin hunks per gallon ziplock bag = ~3.5 lbs.) and the weight from the bags above flattened them out pretty good.  They cured seven days in ziplock bags, a one day soak in fresh water to draw out some of the salt & then one day uncovered on a rack to dry and form a film/skin.  All of the above was done under refrigeration @ 34F. Cheers!!!