Rib Loin Bacon and a Ham

Discussion in 'Bacon' started by skandic, Mar 29, 2015.

  1. Hi,

    Not exactly sure what to call this but I bought a pork rib loin and decided to make a bacon out of it. Perhaps it would be more appropriate to call it a ham, or, perhaps a bacon style ham. Anyways, for the purpose of this article I will call it Rib Loin Bacon. I also had a small pork roast and decided to make this one into a ham for next weekend Easter dinner.

    Recipe for Rib Loin Bacon

    1626 g of pork approx. 2.5 inches thick

    28.5 g of sea salt

    81.3 g of brown sugar

    2.8 g of pink salt

    Recipe for Ham

    1015 g of pork approx. 2 inches thick at centre (not sure what cut of pork it is)

    17.8 g of sea salt

    50.8 g of brown sugar

    1.76 g pink salt

    Here is a picture of the raw meat (Rib Loin on Right)


    Then placed the meat in separate ziplock bags for curing. Let them cure for 9 days. Here is a picture after curing and left to form a pellicle.


    Let them air dry in fridge for 2 days and then placed on the smoker. Used one pan of Cherry and one pan of Apple.




    Then I sliced the Rib Loin Bacon and had breakfast. The slicer in the picture is a "Rival" brand. Got it about 20 years ago or more. It is a small compact slicer that is easy to clean and has served me well. The Ham I placed in the freezer for next weekend.





    Overall, I am very pleased with the results. Next time, I may use a little less sugar probably around the 3% mark and slice the rib loin bacon a little thicker.

    Hope you enjoyed the pics and the narration.

    In Solidarity,

    Skandic
     
    disco, gary s and waterinholebrew like this.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great !![​IMG]

    Nice Job!!![​IMG]

    I call the one showing the round bone a "Ham Steak".

    And the big one you sliced up, I call Canadian Bacon if sliced thin, or Cured & Smoked Pork Chops if sliced Thick.

    Like in this Step by Step:

    Boneless Cured & Smoked Pork Chops and Canadian Bacon

    Bear
     
    Last edited: Mar 29, 2015
  3. Thanks for the compliments and info on the naming of cuts. I think this is the 3rd or 4th time that I cured pork as bacon / ham and I have to say that the quality is far superior to commercial varieties. And more satisfying of course. I think I may invest in a better smoker this summer.

    In Solidarity,

    Skandic
     
  4. rmmurray

    rmmurray Master of the Pit

    Great job Skandic! I bet it was tasty!
     
    Last edited: Mar 29, 2015
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That all looks great ! Thumbs Up
     
  6. Man that looks great,  Nice job !!!     [​IMG]

    Gary
     
  7. Great looking back bacon! Hows the weather on the Rock?
     
  8. b-one

    b-one Smoking Guru OTBS Member

    I'm with Gary on this one great looking bacon!:points1:
     
  9. Thanks RM, yes it was great

    Thanks waterinhole, I am pleased with the turnout

    Thanks Gary, not exactly sure what to do with the point but I appreciate it.

    Thanks Blade, the weather is good but there is a meat shortage due to the ferries not able to get across. Apparently the worse pack ice in decades.

    Thanks b-one, I strive for perfection but still a way to go, but I don't mind trying
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow. Looks awesome.

    Where did you get the rib loin?
     
  11. Thanks Farmer, I bought it at the grocery store a while back I believe 1.99 per lb or 4.39 per kg. I should have wrote it down but forgot.
     
  12. Update: just are the ham for Easter Dinner and it was fantastic. Perhaps a little less sugar, but it was a very nice smoky flavour. . Everyone lived it and was much better than store bought. Should have taken more pictures but here is one that is sliced up.

    In Solidarity
     
  13. woodcutter

    woodcutter Master of the Pit OTBS Member

    Love the color! Happy Easter!
     
  14. Looks good to me

    Gary
     
  15. [/quote]
    Thanks woodcutter, I find cherry wood puts a nice rich colour to the meat.

    In solidarity,

    Skandic
     
  16. Thanks Gary, it was good indeed.
     
  17. Looks really good!! Sorry for the tardy post [​IMG]
     
  18. Looks great, and thanks for the tip on the rather inexpensive handy little slicer!
     
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Whatever you call it, that bacon and the ham look terrific!

    [​IMG]

    Disco
     
  20. stashed

    stashed Newbie

    Hello there! Looks delicious! Was wondering about the smoke time and temp. Thanks!
     

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