I have been smoking Pork Loins, Chicken Breasts, Turkey Breasts, beef roasts, etc. for the past year and want to venture into something new. Bacons. I have read all the posts in here and think I have the general idea.
Hickory Smoked Bacon - Ideal = Pork Belly 4-8 pounds. Dry cured (60%salt, 40%sugar) 1 pound = 1 day dry curing. Then rinse and allow to dry, apply rub and let set over night. Set out 1 hour to room temp and smoke at 200-225 until it reaches 145 so I can pan fry or nuke it.
Canadian Bacon - Ideal Boneless Pork Loin = any size. Dry same process as above, but run it to 160-165 so I can just slice to eat?
I am running a propane GOSM, with hickory chips. Do you trim the bellies and loins before you cure? Also I take it you remove the skin and nipples before curing? (hehehehe I said nipples) LOL.
I would like to try one hickory and one maple here in the near future, but just want to make sure I get everything right before I do.
Thanks for your input.
Hickory Smoked Bacon - Ideal = Pork Belly 4-8 pounds. Dry cured (60%salt, 40%sugar) 1 pound = 1 day dry curing. Then rinse and allow to dry, apply rub and let set over night. Set out 1 hour to room temp and smoke at 200-225 until it reaches 145 so I can pan fry or nuke it.
Canadian Bacon - Ideal Boneless Pork Loin = any size. Dry same process as above, but run it to 160-165 so I can just slice to eat?
I am running a propane GOSM, with hickory chips. Do you trim the bellies and loins before you cure? Also I take it you remove the skin and nipples before curing? (hehehehe I said nipples) LOL.
I would like to try one hickory and one maple here in the near future, but just want to make sure I get everything right before I do.
Thanks for your input.
