Bacon from pork loin

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eggflipper

Newbie
Original poster
Apr 14, 2017
21
10
Massachusetts
I was considering butterflying a piece of pork loin so it is about 1 inch thick. Using my cure recipe that I have and then smoking it. Has anyone tried making bacon using a pork loin instead of the belly? Any input is appreciated. Thanks

Gene.
 
Your going to end up with Canadian bacon, but with more surface area.

It would seem like you would get a smokier flavor.

Sounds like a winner to me!

Al
 
What I'm hoping for is a meaty strip of bacon without the "fatty" part. I will post some pics along the way. My cure rub stays on for fourteen days.
 
Thinking about doing some myself, it's such an inexpensive cut of meat and I really like Canadian Bacon that tends to be expensive. My plan is to wet cure it in Pop's cure inject it and cure it for 14 days, followed by two days in the refrigerator to develop the pellicle, then 12 hours of smoke and another 2 days in the refrigerator to set the smoke. What wood to use????
 
I was able to get some corn cob at my local tractor supply. I will be smoking the loin on Tuesday. Do I need to do anything to the corn cob or just use it in place of the wood chips? I have read that some people use a mix of corn cob and wood chips. Thanks.
 
I smoked the pork loin this morning. I used a little apple and cherry chips, and a bunch of corn cob. I like the fact that the corn cob gives off A LOT of smoke. I'll post a pic once I pull it out of the smoker.
 
So this is what everyone means when they say "cob"... very interesting... not sure I could put that in my amazn smoker!  Good luck on your bacon!
 
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