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.