Cured and smoked back bacon

[philpom]

Had a bunch of pork loin we picked up on sale and wanted to do something special with some of it so decided to cure and smoke it.

Cured it for 7 days adding garlic and black pepper. Gave it a good rinse, patted dry and put back in the fridge naked to form the pellicle. I planned for 8 hours but let's just say I had an interesting start to my work day and ended up not getting it rinsed and back in the fridge until 3pm. I gave it 3 hours and compensated with 4th hour on the table in front of a fan while I got the offset fired up.

I used a very gentle fire with a blend of red oak and hickory, kept it below 190°f. Total cook time was 3 hours, pulled it at 143°f IT.

Mrs philpom also baked a loaf of bread.

This is gonna be gooooood!

 

[JIMSMOKES]

^^^ Looks good!

 

[Fueling Around]

Yes!
I put 2 pork tenderloins in the cure last night. They're next to a couple slabs of beef curing for pastrami.

 

[indaswamp]

Beautiful back bacon! It is definitely that time of year for curing and smoking!

 

[Compulsive Smoker]

What is the recipe for your curing brine? Looks like a dry brine?

 

[KonaRich]

Had a bunch of pork loin we picked up on sale and wanted to do something special with some of it so decided to cure and smoke it.

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Cured it for 7 days adding garlic and black pepper. Gave it a good rinse, patted dry and put back in the fridge naked to form the pellicle. I planned for 8 hours but let's just say I had an interesting start to my work day and ended up not getting it rinsed and back in the fridge until 3pm. I gave it 3 hours and compensated with 4th hour on the table in front of a fan while I got the offset fired up.
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I used a very gentle fire with a blend of red oak and hickory, kept it below 190°f. Total cook time was 3 hours, pulled it at 143°f IT.
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Mrs philpom also baked a loaf of bread.
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This is gonna be gooooood!

That looks GREAT, and so does the bread! You called it "back bacon". Is the the same as Canadian bacon?

 

[indaswamp]

That looks GREAT, and so does the bread! You called it "back bacon". Is the the same as Canadian bacon?

Yes. In Canada, they call it 'back bacon'. In America, we call it 'Canadian Bacon'.

 

[KonaRich]

Yes. In Canada, they call it 'back bacon'. In America, we call it 'Canadian Bacon'.

I learn something new every day around here! I guess it doesn't make sense for our neighbors to the north to call it "Canadian bacon", after all.

I don't recall the last time, if ever, I've eaten it, but I'm gonna make some! I've had Brit bacon (they call ours "streaky bacon"). It was OK, but not as favorable as ours.

 

[KonaRich]

I learn something new every day around here! I guess it doesn't make sense for our neighbors to the north to call it "Canadian bacon", after all.

I don't recall the last time, if ever, I've eaten it, but I'm gonna make some! I've had Brit bacon (they call ours "streaky bacon"). It was OK, but not as favorable as ours.

My AI helper says:

Canadian bacon is usually a lean, round slice from the pork loin. British bacon (typically back bacon) is also loin-based, but usually has a strip of fatty belly attached—so it’s richer and closer to a mix of Canadian-style and American streaky bacon.

 

[DRKsmoking]

looks great, and sliced onto your bread , very nice.

David

 

[chopsaw]

Looks great !
Save a hunk unsliced , and double smoke it .

 

[KonaRich]

looks great, and sliced onto your bread , very nice.

David

A Canadian BLT. :D Why have I never heard of that before?

 

[Fueling Around]

A Canadian BLT. :D Why have I never heard of that before?

Traditional Eggs Benedict has a piece of loin bacon (I've heard it called loin ham, too) under the poached egg

 

[KonaRich]

Traditional Eggs Benedict has a piece of loin bacon (I've heard it called loin ham, too) under the poached egg

I didn't know that, not being a fan of Eggs Benedict, nor ever have eaten one. Fascinating.

 

[DRKsmoking]

not being a fan of Eggs Benedict, nor ever have eaten one. Fascinating.

They are very good , and especially if your " hollandaise sauce " is good .
It is a great breakfast sandwich on a plate with a side of home fries. When I worked at one of the yacht clubs , all the yuppies ordered them for their Sunday morning breakfasts

David

 

[philpom]

Traditional Eggs Benedict has a piece of loin bacon (I've heard it called loin ham, too) under the poached egg

The flavor does lean towards ham for sure. It's the lean nature of it I think.

 

[philpom]

What is the recipe for your curing brine? Looks like a dry brine?

Here is were I'll get flack.... I used tender quick. Salt, sugar, sodium nitrite, and sodium nitrate. I added granulated garlic and black pepper. Rubbed in to the meat, curing salts first, then the garlic and black pepper. Sealed in a vacuum bag and in the back of the garage fridge for 7 days, turning and rubbing daily.

 

[chopsaw]

The flavor does lean towards ham for sure.

I'm in the " Loin ham " camp .

Here is were I'll get flack.... I used tender quick.

Why ? Great product . I get it . The ones that don't like it always feel the need to say they don't like it .
Used correctly , it's a great option for curing , and adding flavor and tenderness to meats .
I do mine with TQ .
Makes a great BBQ ham sandwich . Slices dipped in warm BBQ sauce .

and the double smoked option I mentioned above . Great knife and fork meal .

 

[KonaRich]

The flavor does lean towards ham for sure. It's the lean nature of it I think.

Other than the location on the pig where the meat comes from, what's the difference between back bacon and ham?

 

[philpom]

Other than the location on the pig where the meat comes from, what's the difference between back bacon and ham?

that's why it's perceived as hammy, the difference in fat content and fat distribution compared to our classic belly bacon. Loin is even leaner than a typical shoulder ham and pretty tender when not over cooked.