• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Noob to Bacon Please Help LOL

ballagh

Smoking Fanatic
320
18
Joined Dec 23, 2006
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.
 

cheech

Master of the Pit
OTBS Member
2,330
13
Joined Dec 19, 2005
When doing Canadian Bacon make sure to use a cure.

One of the reasons is that the cure keeps the meat pink. Thee is some thing just not right about eating white canadian bacon.
 

Latest posts

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.