Back Bacon

[rgreenberg2000]

Been out of back bacon for WAY too long! Picked up a whole loin from CostCo a couple of weeks ago, and split it into three, gallon zip-loc sized pieces. Simple dry cure mix (salt @ 1.57%, sugar @ 1%, cure #1 @ .25%), then into the fridge for a couple of weeks. When I finally had a day to get them smoked, I pulled them from the bags for a rinse and dry. Coated with a mix of garlic powder, onion powder, fresh cracked black pepper and chipotle powder (3:3:3:1). After some dry time on the counter, they went into my MES with smoke starting at 140 degrees, then ramping up to 190 to finish off. Pulled at an IT of 142 (my preference), cooled, wrapped and tossed into the fridge. Finally had time to slice them up today, and ended up with just under 200 slices (16 per package), and a nice baggie of diced ends.

Delicious, perfect salt level (for me), and the spices all come through nicely with a hint of heat. 10/10!

 

[smokerjim]

Looks really good

 

[rgreenberg2000]

Looks really good

Thanks, Jim! The ends are going into some fried rice for dinner. Can't wait! :)

R

 

[jcam222]

Looks tasty! Been a long time since I've done any

 

[mr_whipple]

That looks wonderful! I haven't made any in a while, but maybe I should!!

 

[Fueling Around]

Looks good.
I try to keep mine under 140° (as in 135°) and for at least an hour. It stays moister.
I switched to tenderloins as a full loin is too much meat for just wife and I to eat.

 

[rgreenberg2000]

Looks good.
I try to keep mine under 140° (as in 135°) and for at least an hour. It stays moister.
I switched to tenderloins as a full loin is too much meat for just wife and I to eat.

I've tried a variety of finish temps (including yours), and found that 142 works for me. I almost always eat my back bacon cold, so I don't lose any moisture cooking it.

Thanks!

 

[hondabbq]

3 loins going into cure this friday for me.