Back bacon run before winter.

[hondabbq]

I load up the freezer in fall for winter eats.
Did a run of jalapeno and cheddar kielbasa a few weeks ago that I posted as well as some bacon.
Now it was time for some back bacon.
6 loins cured in Pops Brine for 2 weeks.
Dried in the fridge for 3 days and into the smoker.
Smoked for 4 hrs at 225F to an IT of 145-149. 1 loin actually got away from me for some reason and got to 155. I was worried it would leech out but it didn’t.
Packaged them all up and got 27 half pound packages. 12 went straight to the neighbor at his request.
So moist and tasty.

 

[Fueling Around]

Nice batch.
I've cured many loins over the years.
Pork pretty forgiving and as long as you don't go past 160° it should be good. I prefer to keep it under 140° and a longer dwell time to pasteurize the meat. Game changer learned from departed member Dave in Omak.
I've switched to curing tenderloins. Just my girlfriend (ssh, she's married) and me, so smaller sized pieces of pork to handle. I can make a Black Forest version using Eric's ( SmokinEdge ) recipe that my wife really likes. Also nice size to add slices to a pizza