New Smoke: Pork Loin Bacon! 🥓

[SmokinAussie]

G'Day Bruces!

On the back of my last bacon success I did a loin this time.

This was just after unvaccing it after a full 2 weeks in the fridge.

Other side. Only gave it a 30 minute soak. We will see how that goes.

Put it in the fridge then to dry out for 2 days. And it really was dry.

In the smoker with cherry pellets on Low Smoke. About half way through.

Lots of good fat there...

Went for a splash in the pool while waiting for it to get up to temp.

Pulled at 148F and it carried over to 150F. Total time was over 6 hours. The dry pellicle took a huge amount of smoke and you sure can tell with the colour!

Pretty big piece of bacon so I cut it in half. Really moist, and you can see well cured.

Vacced one. The other is for eating now. Might cut me a bacon chop!

Thanks for looking. It should taste great!

Bill

 

[Compulsive Smoker]

Looks great Bill! All the loins I get around here, have all the fat trimmed off, I might have to see if I can talk to my butcher…

 

[Fueling Around]

That's a loin!

I don't smoke mine above 140° F. A now deceased member taught us about pasteurization.

 

[YoranLark98]

Splitting the batch between bacon chops now and freezer portions for later sounds like a practical plan. The discussion about the finishing temperature is the part I’d want to pin down before copying the process: which tested time-and-temperature guidance are you following for this particular loin? Having that alongside the smoking schedule would make the recipe much easier for someone else to follow accurately.

 

[philpom]

That looks very good, I was planning to start a cure on a porkloin tonight and saw your post title, had to read it.

I can almost taste it.

What was your brine/cure process and ingredients? Assume a dry cure since it was vacuum sealed.

 

[Fueling Around]

Splitting the batch between bacon chops now and freezer portions for later sounds like a practical plan. The discussion about the finishing temperature is the part I’d want to pin down before copying the process: which tested time-and-temperature guidance are you following for this particular loin? Having that alongside the smoking schedule would make the recipe much easier for someone else to follow accurately.

I cannot answer for Bill (@SmokinAussie ) but when I mentioned not going above 140°F internal temperature here is where I learned pasteurization of meat to avoid over cooking.
I normally double the dwell time for my peace of mind. I shoot for 135-140°F and use the 135° dwell time.
Mind you I use this lower temperature process for cured meat only.

PASTEURIZATION TABLE... or.. how to safely cook your food to a lower internal temperature..

Cooking food to a lower temperature for a longer time has some valuable side effects... The food can be moist... Fat will not melt and run out into the collection pan... The NOT so valuable side effects.... Folks have a long standing aversion to foods that do NOT looked cooked regardless...

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