I was in dire need of another batch of bacon and made it a little different. Here's the main ingredient:
I cut the loin into thirds and weighed each piece adding the appropriate amount of Mortons tender Quick and brown sugar.I follow this post by BearCarver *New------Canadian Bacon . I put each piece in a 2 gallon ziploc bag and flipped daily for ten days. For ease of remembering I keep the fatty side up one day and flip so all peices have the meaty side up the next day.
After 10 days I sliced off a piece to test and it was bit too salty so I soaked the pieces for 30 minutes or so with a few water changes. The next test was perfect.
I added CBP, onion powder and garlic powder and then dried on the smoker for 1.5 hours with no smoke at 120ish.I added apple chips and smoked for 2 hours at 140*
I decided to finish in my sous vide tub as it was COLD outside and I wanted a definate end time.I did 4 hours at 140* after looking at Baldwins SV chart for time /temps.
I put the bags in the fridge after cooling them off outside and let them sit for a few days. Sliced the bacon up this AM and am pleased with the results:
I see my foot in the picture LOL, the bacon was very tasty and maybe more tender than by just smoking. The back fat had a creamier texture for sure.I packed it up and threw most in the freezer for future breakfasts. I liked the idea of having a set finish time by using the SV after smoking,also didn't have holes in my bacon from a temp probe :).Thanks for looking ! CM
I cut the loin into thirds and weighed each piece adding the appropriate amount of Mortons tender Quick and brown sugar.I follow this post by BearCarver *New------Canadian Bacon . I put each piece in a 2 gallon ziploc bag and flipped daily for ten days. For ease of remembering I keep the fatty side up one day and flip so all peices have the meaty side up the next day.
After 10 days I sliced off a piece to test and it was bit too salty so I soaked the pieces for 30 minutes or so with a few water changes. The next test was perfect.
I added CBP, onion powder and garlic powder and then dried on the smoker for 1.5 hours with no smoke at 120ish.I added apple chips and smoked for 2 hours at 140*
I decided to finish in my sous vide tub as it was COLD outside and I wanted a definate end time.I did 4 hours at 140* after looking at Baldwins SV chart for time /temps.
I put the bags in the fridge after cooling them off outside and let them sit for a few days. Sliced the bacon up this AM and am pleased with the results:
I see my foot in the picture LOL, the bacon was very tasty and maybe more tender than by just smoking. The back fat had a creamier texture for sure.I packed it up and threw most in the freezer for future breakfasts. I liked the idea of having a set finish time by using the SV after smoking,also didn't have holes in my bacon from a temp probe :).Thanks for looking ! CM
