Side Bacon, At Last

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disco

Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Oct 31, 2012
11,135
5,265
Canadian Rockies
For two years, I have been trying to get a slab of side pork to make bacon. It just wasn't available in the supermarkets here. A couple of weeks ago I asked again and they had some! I got a 3 pound slab and cut the skin off.




I weighed it and it came in at about 1.2 kilograms. I am using Tender Quick as my curing agent. It calls for 30 grams per kilogram. So I weighed out 37 grams of Tender Quick. Then I added 25 ml of brown sugar to the Tender Quick.



I put the pork on a plate and rubbed the sugar and cure in. I put the meat and any cure mix that fell on the plate in a Ziploc bag. Then it went into the fridge for 10 days. I turned it and rubbed in the cure every day.



After the 10 days, I rinsed the pork off and soaked it in cold water for 2 hours, changing the water every 20 minutes and then dried it with paper towels. I do this because I like a little less salt taste in my bacon. A fry test was perfect for me.




I put it in the fridge uncovered on a rack overnight.


When I pulled it out the next day, the surface was nice and dry so there was no need to put in front of a pan to form pellicle.

I put it in the Bradley with just the smoke generator running for 4 hours over hickory. The smoke generator brought the temperature in the Bradley to about 100 F. Then I turned the heat on to 180 F for 2 hours and the bacon took on a nice red colour.


I put it in the fridge, covered, for 2 days. Then I put it in the freezer for 2 hours and sliced with my trusty ham slicer. I will have to buy an electric slicer some day but I am pretty good with my knife if I say so myself.




I took some of the shorter pieces of the end and made myself a bacon sandwich.




The Verdict

This bacon was terrific. I made it quite basic as I wanted to work on the technique. It was spot on but the next batch will be pepper bacon, if I can score more side pork.

Disco
 
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Dang that's some pretty bacon Disco! 
 
Hey Disco, that looks great. I have got a pork loin in the fridge curing for Canadian Bacon, and I ordered a pork belly to try some bacon, I an watching and learning

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Gary
 
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Disco sorry I didn't see this yesterday all the super bowl. That looks great, I guess I am going to have to make the 80 mile trip. To get some of the TQ.

Thanks for sharing
 
Great looking bacon.

I like the flavor that Tender Quick give the bacon.
 
 
Me Too!!
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Hey Disco, You did an outstanding Job there, Buddy!!!
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Looks Mighty Tasty!!!
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Bear
Thanks for the point, Bear. I am sure you recognized your influence in the methodology. Thanks for the inspiration.
 
Disco

That looks GREAT! I can almost taste it from here. 

Happy smoken.

David
Well, David, I hear there is a Canadian weather front heading your way...
 
Looks great, I have a loin curing right now for Canadian bacon.

Richard
I love back (Canadian) bacon. However, I don't know which is better, the anticipation or the eating. Actually, I do know, it is the eating! I look forward to the post.

Disco
 
 
Hey Disco, that looks great. I have got a pork loin in the fridge curing for Canadian Bacon, and I ordered a pork belly to try some bacon, I an watching and learning

points1.png


Gary
Thanks for the point, Gary. You are going to like that bacon! I look forward to the post.
 
Disco sorry I didn't see this yesterday all the super bowl. That looks great, I guess I am going to have to make the 80 mile trip. To get some of the TQ.

Thanks for sharing
They don't have TQ in your supermarkets? Even the supermarkets in our backwater have it. Anyway, I do like the taste it gives (agreeing with Adam's post).
 
Great looking bacon.

I like the flavor that Tender Quick give the bacon.
Thanks, Adam. I must say I agree re the TQ.

Disco
 
Awesome thread Disco ! That bacon looks so goooood ! Thumbs Up Pepper bacon sounds super tasty as well !

:kewl:

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Awesome thread Disco ! That bacon looks so goooood !
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Pepper bacon sounds super tasty as well !

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Thanks, Justin. I am afraid I have become addicted to pepper back (Canadian) bacon and I suspect the same will be true about side bacon.

Disco
 
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