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Double Smoked Berbere Back Bacon

post #1 of 16
Thread Starter 

Ok for all my American friends. You call back bacon Canadian bacon Us Canadians know better and call it by its proper name, back bacon.

 

I started experimenting with Berbere Spice a while ago and had this feeling that it would go well with the salty/sweet taste of back bacon. My brain is warped and just has to act on these ideas.

 

Here is the spice. Remember, in cooking, looks is important too so I got a fancy container and home made label for my spice mix.

 

 

 

I had a couple of small pork loin chunks in the freezer which were just perfect for experimenting with a new recipe.

 

I tried one putting the Berbere spice in the cure and the other by sprinkling the Berbere spice on just before smoking.

 

I mixed my cure mix. Here is my cure mix for 1 kilogram of pork:

 

3 grams Prague Powder #1

40 ml brown sugar

15 ml kosher salt

For the piece I added the  Berbere spice to the cure, I put 1 ml in the cure mix

 

For my metrically challenged friends, this is the mix for 1 pound of pork:

0.05 ounce of Prague Powder #1

4 teaspoons brown sugar

1 1/2 teaspoon kosher salt

If you are adding the Berbere spice to the cure, add 1/8 teaspoon

 

I weighed each piece and made up the cure mix for each one based on its weight.

 

 

I put the pork loin on a plate and rubbed it with the cure mixture.

 

 

Then I put the piece in a resealable bag and made sure any cure that didn't stick to the loin was scraped off the plate into the bag.

 

 

I repeated the process for the second piece but I did not put Berbere spice in the cure mix.

 

Both pieces went into the fridge. The thickest part was two inches thick. I cure for 4 days per inch plus 2 days for luck. For 10 days I left it in the fridge, turning and rubbing the cure in every day or so.

 

After 10 days, I took the loins out of the fridge and soaked them in cold water for an hour, changing the water twice.

 

I put the loins on a rack and dried them with paper towels.

 

 

 

 

I let them dry for a couple of hours, occasionally patting it with a paper towel. When the pork was dry and tacky, I sprinkled 2 ml (1/2 teaspoon) of berbere spice on the piece that had not been cured with it. You'll note that She Who Must Be Obeyed made me upgrade my spice container.

 

 

I fired up my Amazen Tube Smoker with hickory. I have used the pellet smoker for years but I find the tube smoker just takes less futzing. I put the pork and the smoker in my pellet smoker.

 

 

I cold smoked for 4 hours and took the bacon in and refrigerated it overnight.

 

 

The next day, I preheated my pellet green to 180 F. I smoked the bacon to an internal temperature of 140 F, about 3 hours.

 

 

 

I put it in the fridge overnight and then sliced it up.

 

Here is the one that was cured with the Berbere Spice.

 

 

Here is the one I dusted with Berbere before smoking.

 

 

I fried a couple of slices of each.

 

 

The Verdict

 

Wow! This is the best back bacon I have made by a long stretch. The Berbere spice gives just a warmth as opposed to heat. Even She Who Must Be Obeyed didn't find it too spicy. That being said, there is a complexity of taste that goes incredibly well with the nice smokiness and sweetness of back bacon. 

 

As for putting the spice in the cure versus putting it on before smoking, I preferred the spice in the cure. It gave a nice even heat that was just there. The bacon it was sprinkled on was terrific but had a harsher heat that comes on after a second. It still isn't overly hot but it does bite a bit more.

 

This will be made very often.

 

Disco

post #2 of 16
Great job Disco.

Now I gotta see if I can find that spice.
post #3 of 16
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Great job Disco.

Now I gotta see if I can find that spice.

Thanks, Adam. I couldn't get it here in the mountains. I had to mix my own.

 

Disco

post #4 of 16
Quote:
Originally Posted by Disco View Post
 

Thanks, Adam. I couldn't get it here in the mountains. I had to mix my own.

 

Disco


​Did you post the mix?

post #5 of 16
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 


​Did you post the mix?

Yep. See http://www.smokingmeatforums.com/t/246795/berbere-pork-loin 

post #6 of 16
Looks like a must try smoke Disco, nice thread ! icon14.gif
post #7 of 16
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Looks like a must try smoke Disco, nice thread ! icon14.gif

Thanks, Brew.

post #8 of 16
Quote:
Originally Posted by Disco View Post

Yep. See http://www.smokingmeatforums.com/t/246795/berbere-pork-loin 

Thanks sir.
post #9 of 16
Damn Disco, that looks beautiful! The color is magnificent! Points for sure!
post #10 of 16
Thread Starter 
Quote:
Originally Posted by worktogthr View Post

Damn Disco, that looks beautiful! The color is magnificent! Points for sure!

Thanks! I need to make more already!

post #11 of 16

Great looking bacon Disco, but that's only about enough for 1 meal.

 

I think you better get busy & make some more!

 

Thumbs Up  Al

post #12 of 16
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

Great looking bacon Disco, but that's only about enough for 1 meal.

 

I think you better get busy & make some more!

 

Thumbs Up  Al

Thanks, Al. As I was tasting it, I looked wistfully at the small amount I smoked so I guess you are right!

post #13 of 16

What an awesome job Disco. Old Fat Guys Rock!!  point B

post #14 of 16
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

What an awesome job Disco. Old Fat Guys Rock!!  point B

Thanks for the point, Brian. Actually it is a bit more like jiggle than rock!

post #15 of 16

Rock the house Amazing Disco!

 

I'm going to have to try the Berbere spice.

 

Thanks

 

post #16 of 16
Thread Starter 
Quote:
Originally Posted by redheelerdog View Post
 

Rock the house Amazing Disco!

 

I'm going to have to try the Berbere spice.

 

Thanks

 

Very kind of you, Red.

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