Rib Loin Bacon and a Ham

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skandic

Fire Starter
Original poster
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
 
Looks Great !!
drool.gif


Nice Job!!!
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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:
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
 
Man that looks great,  Nice job !!!     
points1.png


Gary
 
Great job Skandic! I bet it was tasty!

Thanks RM, yes it was great

That all looks great ! Thumbs Up

Thanks waterinhole, I am pleased with the turnout

Man that looks great,  Nice job !!!     :points1:

Gary

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

Great looking back bacon! Hows the weather on the Rock?

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.

I'm with Gary on this one great looking bacon!:points1:

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