pork loin bacon

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  1. M

    Minimum salt% in pork loin?

    First time attempting homemade bacon! I used a piece of skin on pork loin but followed a recipe for a pork belly. Recipe called for prep of a bulk cure mix - 400g salt. 200g sugar. 60g pink curing salt (6.25% NaNO3). I then weighed my meat and calculated 2.5% of this weight and used this value...
    • malexassey
    • Thread
    • back bacon bacon cure cure #1 cure #2 english pork pork bacon pork loin pork loin bacon
    • Replies: 14
    • Forum: Food Safety
  2. SonnyE

    Back Bacon (Canadian Bacon)....

    Today my first shot as Back Bacon (ala Disco) came out of its curing bag and is soaking in an Ice Water bath for an hour before heading into the fridge open for forming the Pellical. The Pork Loin is all firmed up from the curing slumber and daily massage and turn over. I'm imagining some tasty...
    • SonnyE
    • Thread
    • canadian bacon disco's back bacon pork loin pork loin bacon
    • Replies: 25
    • Forum: Bacon
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