3 loins = Bacon, 1 Maple, 2 Reg. ready for the smoker

[DRKsmoking]

3 loins = Bacon, 1 Maple, 2 Reg. ready for the smoker

So Canadian Bacon , or up here Back Bacon, either way should be good.

Picked up 3 nice loins , weighed them , figured the mix for each. Put mix right in the bag , then like shake and back , shock all over then rubbed it a lot into the pork right through the bags.

In the fridge and flip and massage everyday. So Start July28th - Aug 11th , will sit in fridge for the night until some time tomorrow

My gazinta's from digging dog

1 as you can see looks a little different, I added 2 tablespoons of Maple Extract right in the bag , so it got all the rubbing with everything else.
We will see if this works this time as I did not want injection holes in the finished product.

Now on the (11th of Aug.) Today out of the fridge and just a light rinse and pat dry. I trussed them up as I want them a little rounder as they fit on my burgers and breakfast sandwiches better.

Well they are into the fridge and i'm off to make a late supper , not bad only 8:30 here.

Stay tuned as the smoking will be tomorrow than a rest , and slicing after that

Will add on as I go.

David

 

[DougE]

Looking good so far and in for the finish!

 

[jcam222]

In for the ride David , been awhile since I've done loin bacon.

 

[DRKsmoking]

Looking good so far and in for the finish!

Thanks Doug for the like and the comment

Me to, I hope the maple one took on a little flavour this time.

Will see in a day or so., been a long couple weeks

David

 

[DRKsmoking]

In for the ride David , been awhile since I've done loin bacon.

Thanks Jeff for the like and the comment

It has been a while for me also. I kept meaning to put some on , but just saying next week.

So here we are, and what I should do is put more on right now, so I don't run out, because It does not last long,

David

 

[DougE]

Me to, I hope the maple one took on a little flavour this time.

Haven't had any luck getting flavors to go much beyond the surface of the meat. They just aren't taken in like the salt/cure mix is.

 

[JLeonard]

I'm in for the final mile. Looking forward to the finish.

Jim

 

[DRKsmoking]

Haven't had any luck getting flavors to go much beyond the surface of the meat. They just aren't taken in like the salt/cure mix is.

I know what you mean , I was going to inject , but changed my mind, and added more then I have before just to the bag,
Like you said maybe only taste on the outside edge.

David

 

[DRKsmoking]

I'm in for the final mile. Looking forward to the finish.

Jim

Thanks Jim for the comment

You and me both Jim you and me both ( I know it's you and I, but I just don't care.... lol )

David

 

[GaryHibbert]

Good start, David. I love back bacon, just haven't made any for a while, I'll be watching.
Gary

 

[indaswamp]

I'm in for the finish! I love loin bacon!

 

[Fueling Around]

Nice and great timing. Watching on your recipes.
I need to make another batch of loin bacon. This round will be 1.5% salt as it will all be given away. (My personal loin is .5%.)
I do the bondage on my loins, too. I feel it makes the smoke and cook more uniform.

 

[DRKsmoking]

Good start, David. I love back bacon, just haven't made any for a while, I'll be watching.
Gary

Thanks Gary for the like and the comment

I also have not had for a while as pork prices were high here for a while, found these at $1.97 pound

David

 

[DRKsmoking]

I'm in for the finish! I love loin bacon!

Thanks Keith for the like and the comment

I do also, and I hope the maple soaked in at least a little, soon find out

David

 

[DRKsmoking]

Nice and great timing. Watching on your recipes.
I need to make another batch of loin bacon. This round will be 1.5% salt as it will all be given away. (My personal loin is .5%.)
I do the bondage on my loins, too. I feel it makes the smoke and cook more uniform.

Thanks John for the comment

Love the bondage statement. But yes I mostly like it for the ease of using it when close to round.
I find the amounts I used are nice and not too salty and just sweet enough

David

 

[DRKsmoking]

Thanks
DemonPit

For the like

David

 

[gmc2003]

I'll pass on the maple, but will sit waiting patiently for the other two. Nicely done David.

Point for sure
Chris

 

[Steve H]

Great looking start David! In for the finish.

 

[smokerjim]

Looks like a good start David I'll check back later

 

[Winterrider]

Watching . . .