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Mid loin bacon

post #1 of 18
Thread Starter 

After seeing everyones Q views and threads on Canadian bacon I decided to do a feature on mid loin bacon. 

This is a very popular bacon cut here in NZ, Similar to Canadian as it uses the sirloin. 


I started by buying a 2 Kg cut of loin ( it was on special for $ 9.99 a Kg ) I had to remove the chine bone myself ( but thats no biggie) and used that to make "bacon bones" for soups and cooking etc



Here is the start of the process 1 X loin








Chine bone removed








As the cure usually takes a bit of time to get under the fat / skin layer I wanted to try and get a better coverage by opening up slots between the meat and fat






I put the rub on, which had the addition of pepper and rosemary and a 50/50 mix of molasses and sugar.... I was going for a savory style

Before it all went into the zip lok bag I used a chopstick to push cure into the slots I had prepared 







After a week of sitting in the fridge in its bag I took it out and washed it down and let it soak in water for 2 hrs

Then back into the fridge for a day to get a good pellicle forming


I then rolled and tied it and trimmed the ends 





Here we are in the good ol' Brinkman  with a light TBS going on for 7 hrs





I then added the charcoal and let it gently heat away for another 4 hrs at about 120 then a ramp up of heat for the last 3/4 hrs to get the temp up around 145




I think it turned out O.K.





Oh and just because I hate to waste smoke and heat, I threw in a rubbed piece of top side beef, this was just heated but no slow smoke applied there was no smoke ring to impress y'all with 











Edited by johnyd - 10/24/11 at 2:16pm
post #2 of 18



That Mid Loin Bacon looks Awesome!!!!


Thanks for showing!!!


Any pics of slices???   I'd sure love to see some of each!!!!







post #3 of 18
Can't wait to see some slices of both!
post #4 of 18
Thread Starter 

OK some shots of the cut up products......... knew I should of done that at the start!







I wasnt rapt with the beef, it tastes great ...with that nice charred flavour and a good hot spicyness from the rub but it is a touch over done








post #5 of 18

That's what I was waiting for!!!


They both look great----Beef could be a little less done, like you said, but I'm not that picky!!!


Thanks for the show!!



post #6 of 18

Looks delicious!  Now if that beef is too overdone and you want to throw it out... throw it out my way to Texas!  May be a little tough, be a lot tougher if ya didn't have any to begin with!icon_biggrin.gif

post #7 of 18
Thread Starter 

LOL Pops it was a Texan that taught me to appreciate charcoal cooked beef! Its still a nice juicy cut, I guess I'll just take it to work and try and convert some more heathens that cook on gas grills! 

post #8 of 18

Nice job ,bro. What did you use in the cure? Wife is Canadian ,getting ready to do a big batch which I  will then give to people at xmas.

post #9 of 18
Thread Starter 

Its a pretty standard dry cure Moikel.


per Kg of meat


2.5 grms pink salt

18 grms plain salt

10 grms sugar


Rub onto meaty side and smear a bit on the skin side, into a zip lok for 2 days plus 1 day per half inch of thickness, usually leave for a week most times. Turn it every day and massage (dredge)


I just add  to that basic mix depending on if I want a savoury or sweet bacon, can use maple syrup or honey instead of sugar, can add garlic powder or herbs and like this one I used a table spoon of  


post #10 of 18

They both look excellent Johny, I like my beef a little on the rare side, but yours looks delicious!

post #11 of 18

Very nice!!


 Thanks for sharing!!



post #12 of 18
That looks great !!!
post #13 of 18

Wow that looks awesome!!

post #14 of 18

Now that's a meal. 

post #15 of 18

Very nice....Bet that would be great with cheese in a sammie.


post #16 of 18
Thread Starter 

It was awesome sandwich food, smeared with garlic and pickle then nuked for 20 seconds...... hot roast beef sammy mmmmmmm! 

post #17 of 18

Great use of the animal.  For those who are budget minded like me, the so called boneless pork sirloin roast makes a great Canadian bacon.  Much cheaper and just as good as the more premium cuts off the loin.  A great cut that makes a great roast, good pork chops, and is nice to cure too!


Good luck and good smoking.

post #18 of 18

That piece of pork looks awesome. thanks for sharing the view



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