- Oct 14, 2017
- 560
- 295
I got a deal a while back on pork loin so I figured it was time to try some back bacon.
I cut the loin into 1lb chunks and dry brined using a post by @disco for for a guide
https://www.smokingmeatforums.com/threads/back-canadian-bacon.269293/
The chunks were about 2 1/2 inches thick so I flipped daily for 12 days
Rinsed and did a fry test to check for saltiness and decided they were good to go. Let rest in the fridge over night to form a pellicle and then did 2 plain and rolled 2 in coarse black pepper.
Cold smoked for 4 hours and then flipped on the heat and cooked at 260 to an IT of 145, cooled and then sliced. Turned out great. I’ll definitely be doing more like this!
I cut the loin into 1lb chunks and dry brined using a post by @disco for for a guide
https://www.smokingmeatforums.com/threads/back-canadian-bacon.269293/
The chunks were about 2 1/2 inches thick so I flipped daily for 12 days
Rinsed and did a fry test to check for saltiness and decided they were good to go. Let rest in the fridge over night to form a pellicle and then did 2 plain and rolled 2 in coarse black pepper.
Cold smoked for 4 hours and then flipped on the heat and cooked at 260 to an IT of 145, cooled and then sliced. Turned out great. I’ll definitely be doing more like this!
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