Vindii
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Post by Vindii on Dec 4, 2011 10:12:33 GMT -6
I wanted to try some bacon that Brican (member at sausagemaking.com) posted some pictures of while back. With his help I tried to order the same special cut that he uses. I took a while for me to find a butcher that would cut it. I found it odd that some of the butcher around here don’t actual butcher their own meat anymore. Maybe that is normal but I thought it was odd. This is Bricans pic that I was shooting for. This is what I got. The butcher labeled it a boneless pork loin roast. It’s not just like Brican’s pics but it's close. Seems to have a thicker layer of fat between the loin and the rind and a shorter tail. We’ll see how it comes out. Here’s some before pics. Made the same batch cure that I used on the last 2 bacon runs. Salt 111g Sugar 60g Cure #1 14.4g Used 14g per lb. Loin was 9.03lb so I used 126.4 grams on it. Let it rest for a week or so. Not sure yet if I’ll hot or cold smoke it.
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Post by keymaster on Dec 10, 2011 16:31:25 GMT -6
I waslooking at this last week and must have got distraced and forgot to reply. How is this coming? Cant wait to see the results.
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Vindii
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Post by Vindii on Dec 11, 2011 14:47:41 GMT -6
I'll take it out Monday or Tuesday. Let it dry for 2 days in the fridge. Then cold smoke it 2 times for 10 hours each. Another week of drying and it should be ready to slice.
I hope its as good as it looks right now. Getting a nice pink color.
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Vindii
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Post by Vindii on Dec 11, 2011 22:43:45 GMT -6
Watching this for sure! Is this a Canadian 'back' bacon, or some kind of dry cured something-or-another? I'm not really sure yet. I just thought the first pic in this thread looked good so I asked him how to make it. ;D I'm thinking like a combo of streaky and Canadian bacon. I didn't get as much of the belly as his so.
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Vindii
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Post by Vindii on Dec 12, 2011 21:16:29 GMT -6
So after 8 days I took it out and rinsed it off. I’ll dry it like this in the fridge for 2 days. Then cold smoke it.
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Vindii
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Post by Vindii on Dec 13, 2011 22:47:24 GMT -6
I put it in the smoker tonight to try to beat the freezing temps coming here later this week. Giving it some maple smoke. It shouldn’t get much colder than this tonight.
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Vindii
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Post by Vindii on Dec 14, 2011 9:01:52 GMT -6
That is one impressive hunk of pig! How are you cold smoking? Using one of those 'A Maze In' sawdust burners? Yes. Its made by a different company but basically the same. After 10 hours of smoking it still have a few inch left to burn. Not bad. Might have made it 12 hours. I re-loaded it before work and I'll let it go until tonight. It's picked up some good color already. ;D
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Vindii
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Post by Vindii on Dec 15, 2011 8:24:28 GMT -6
Cold smoked for 25.5 hours with the CSG. The second run on it lasted 15 hours The temperatures cooperated. We actually hit highs in the mid 50's yesterday which is very warm for this time of year. The rain didn't cooperate. It rained for the second half of the smoking which made a lot of moisture in the smoker and condensation on the pork. It was wet when I pulled it out. Here's a pic. I'll let it dry in the fridge for a week before slicing.
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Vindii
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Post by Vindii on Dec 17, 2011 14:16:05 GMT -6
Must..... Resist..... Pulling bacon and slicing this weekend.....
It really smells good...
;D
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Vindii
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Post by Vindii on Dec 21, 2011 23:41:44 GMT -6
All I can say is WOW. Its great! The pics pretty much say it all Slicer Sliced It had a great maple smell. Even the wife noticed while it was cooking. Must have been from the maple dust. Packaged and ready for the freezer
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Post by jimz on Dec 22, 2011 4:24:39 GMT -6
What a beautiful sight Vindi. That has to make some of the best BLTs or just about any thing else. JimZ
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Vindii
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Post by Vindii on Dec 22, 2011 7:35:36 GMT -6
Exactly what I said when I sliced it open and saw the inside. ;D ;D ;D
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Post by keymaster on Dec 24, 2011 21:25:22 GMT -6
Now that turned out perfect, Nice Job!!!
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Vindii
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Post by Vindii on Jan 2, 2012 10:22:12 GMT -6
Couple more pics from breakfast this morning. So good.
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Post by jimz on Jan 2, 2012 10:47:16 GMT -6
VINDI, VINDI, VINDI, man that looks good. Yum ;D-JimZ
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