Hi everyone! I am about to attempt my first ever CB - perhaps as soon as tomorrow (actually I guess later today) I want to make sure I don't screw this up somehow & it was suggested that I post the recipe & procedure I am going to use before I start to avoid problems from the get go.
I have a large pork loin I got on sale that I am going to use. I plan on using Morton's Tender Quick & doing a dry cure. I will use 1 Tablespoon per pound of meat & also 1 teaspoon of sugar (probably sugar in the raw). I would like to cut the loin into three pieces to try three different styles. Plain - with just the TQ & sugar - sort of a "control" so to speak so I have a point of reference. One with Shooter's recipe as it sounds pretty good to me. & lastly I would like to make one with cracked pepper to give to my Mom as she really likes that style bacon.
My first question involves the piece with Shooter's recipe. Should I apply the cure to the meat first & then the spices thus ensuring even coverage of the cure? Or is it ok to mix the cure with the spices & then rub everything on at once?
The second question I have is about the cracked pepper bacon. Should I apply the pepper at the same time as the cure & sugar or would it be better to wait till the loin is done curing & then add the pepper?
For curing time I will measure the thickest part of my loin & halve that then divide it by 1/4th. That should give me the number of days I need to cure & I will add two days to that as a safety measure. I will have the pieces of loin in individual ziplock bags & will massage them & turn them over daily. Once they are done curing, I will rinse them off & do a fry test to see if they need additional soaking. I will then put them in the fridge overnight to form a pellicle.
The next day I will cold smoke them with a mixture of hickory & apple. I may add some sassafrass &/or cherry to the mix - haven't decided yet. Once smoked I will let them in the fridge for a couple days (to finish or mellow out or whatever it is that happens) & then freeze whatever doesn't get eaten right away.
So that's my plan so far... Any thoughts, suggestions or things I have planned that are utterly wrong? Don't be afraid to let me have it if need be - I have thick skin
Thanks in advance for any input!
Edit: I was going to try a brine but couldn't find any cure #1 local to me so my 2nd attempt will be with a brine. At least I will be able to compare the two side by side then...
I have a large pork loin I got on sale that I am going to use. I plan on using Morton's Tender Quick & doing a dry cure. I will use 1 Tablespoon per pound of meat & also 1 teaspoon of sugar (probably sugar in the raw). I would like to cut the loin into three pieces to try three different styles. Plain - with just the TQ & sugar - sort of a "control" so to speak so I have a point of reference. One with Shooter's recipe as it sounds pretty good to me. & lastly I would like to make one with cracked pepper to give to my Mom as she really likes that style bacon.
My first question involves the piece with Shooter's recipe. Should I apply the cure to the meat first & then the spices thus ensuring even coverage of the cure? Or is it ok to mix the cure with the spices & then rub everything on at once?
The second question I have is about the cracked pepper bacon. Should I apply the pepper at the same time as the cure & sugar or would it be better to wait till the loin is done curing & then add the pepper?
For curing time I will measure the thickest part of my loin & halve that then divide it by 1/4th. That should give me the number of days I need to cure & I will add two days to that as a safety measure. I will have the pieces of loin in individual ziplock bags & will massage them & turn them over daily. Once they are done curing, I will rinse them off & do a fry test to see if they need additional soaking. I will then put them in the fridge overnight to form a pellicle.
The next day I will cold smoke them with a mixture of hickory & apple. I may add some sassafrass &/or cherry to the mix - haven't decided yet. Once smoked I will let them in the fridge for a couple days (to finish or mellow out or whatever it is that happens) & then freeze whatever doesn't get eaten right away.
So that's my plan so far... Any thoughts, suggestions or things I have planned that are utterly wrong? Don't be afraid to let me have it if need be - I have thick skin
Edit: I was going to try a brine but couldn't find any cure #1 local to me so my 2nd attempt will be with a brine. At least I will be able to compare the two side by side then...
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