My first attempt at back bacon was a success! All loins were injected with AND submersed in Pop's brine for 12 days.
Pulled out on Friday afternoon to form a pellicle - smoked on Saturday evening over oak & hickory, along with 18 lbs of pork jerky. The three flavors were spicy garlic, black pepper, and jalapeño/white pepper.
Took the IT to 142* - pulled and placed in fridge for three days, before slicing.
Spicy garlic
Black pepper
All three - jalapeño/white pepper on bottom of picture
All in all, I'd say I'm satisfied. I will certainly be making this again, but may experiment with adding seasonings to the injection process - to help infuse even more flavor.
Pulled out on Friday afternoon to form a pellicle - smoked on Saturday evening over oak & hickory, along with 18 lbs of pork jerky. The three flavors were spicy garlic, black pepper, and jalapeño/white pepper.
Took the IT to 142* - pulled and placed in fridge for three days, before slicing.
Spicy garlic
Black pepper
All three - jalapeño/white pepper on bottom of picture
All in all, I'd say I'm satisfied. I will certainly be making this again, but may experiment with adding seasonings to the injection process - to help infuse even more flavor.
