Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: HighOnSmoke on February 13, 2019, 11:22:28 AM
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This is a 4-pound pork loin that I dry brined with Hi Mountain Buckboard Bacon cure for 10 days. Once out of the cure I soaked
it in ice water for 4 hours to remove any excess salt and then refrigerated it overnight.
(https://photos.smugmug.com/BBQ-Cooks/Canadian-Bacon-02-12-19/i-t7bjqnc/0/e2093e22/L/CanBacon-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Canadian-Bacon-02-12-19/i-t7bjqnc/A)
2.5 hours of apple wood smoke at 225 in the Backwoods Chubby 3400. Prior to putting it in the smoker I lightly seasoned it
with Boars Night Out White Lightning with Double Garlic Butter. I took the loin to an internal temperature of 145. I let it cool
completely and refrigerated it overnight.
(https://photos.smugmug.com/BBQ-Cooks/Canadian-Bacon-02-12-19/i-5P29dWN/0/dce121db/L/CanBacon-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Canadian-Bacon-02-12-19/i-5P29dWN/A)
Here it is sliced and ready to package for the freezer. We plan on having some of it for dinner tonight.
(https://photos.smugmug.com/BBQ-Cooks/Canadian-Bacon-02-12-19/i-Tbv3X4c/0/c67da1c0/L/CanBacon-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Canadian-Bacon-02-12-19/i-Tbv3X4c/A)
This is the first time I used this cure and I really like it a lot better than Morton Tenderquick for dry brining. The couple pieces
I tested were not very salty, but very flavorful with a nice apple wood smoke flavor.
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WOW looks good Mike!
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Man that looks good Mike.
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Nice job, Mike!
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I think you need my address buddy. It looks really good.
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DAYUM!! Mike, you really nailed that bacon!!
Art
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Looks awesome. I really want to try doing more stuff like this.
Lots of inspiration on this site, that's for sure!
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I've used High Mountain Buckboard Bacon cure on porks butts several times. The product was well received.
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very good looking bacon
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Lookin' good, Mike. I'm thinking Egg-a-Muffins in the morning, right?
BD
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High Mountain Buckboard with a Pork Shoulder. Pellet smoked with Hickory 160 for 3 hours, 225 until 148 internal. 3 Hour soak in ice water. Very Tasty.