Well ever since getting my hands on Rytek Kutas's book Great sausage recipes and meat curing,I knew I had to try making this bacon,although I done it with a different recipe than his and I used pork loin instead of pork leg ( giving me the best of both worlds ) canadian bacon and side bacon together as one !!
I used buckboard cure for 7 days ( loin and bellies ) and some pure maple syrup added to the bacon on the 2nd day ( about 1 cup ),,,first pic is of the cured meat
2nd pic is of the gelatine sprinkled on the bacon to form the 2 together
3 rd is of the belly tied around the loins
4 th is of the whole piece ( belly around the loins ) netted for better shaping and adherehance of the belly to the loin ...optional ...I have access to the netter and netting.
5 th is of the 2 whole schinkenspecks and a piece of belly fitted in my masterbuilt electric .
The bacons are being smoked at 135 * with hickory until an internal temp of 130 * is reached...I will show more pics of the finished product once it is done ,Tim.
I used buckboard cure for 7 days ( loin and bellies ) and some pure maple syrup added to the bacon on the 2nd day ( about 1 cup ),,,first pic is of the cured meat
2nd pic is of the gelatine sprinkled on the bacon to form the 2 together
3 rd is of the belly tied around the loins
4 th is of the whole piece ( belly around the loins ) netted for better shaping and adherehance of the belly to the loin ...optional ...I have access to the netter and netting.
5 th is of the 2 whole schinkenspecks and a piece of belly fitted in my masterbuilt electric .
The bacons are being smoked at 135 * with hickory until an internal temp of 130 * is reached...I will show more pics of the finished product once it is done ,Tim.
