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Old 08-20-2005, 07:53 PM   #1
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Back Bacon (w/Pics)

Pics Here, click the 2005-08-20 Back Bacon link.

I made some back bacon (Canadian Bacon) and it turned out really well. After looking at a few recipes I decided to use the Mortons Back Bacon Recipe which is a dry cure, then smoke the back bacon.

The pork loin pieces were cured for four days, then cooked for seven hours on the WSM to an internal temp of 150ºF. For the first four hours I ran the WSM at around 160ºF then the remainder of the cook in the 180ºF - 200ºF zone.

To run the WSM at this temperature I started with an empty ring, 20 lit Kingsford briquettes and one gallon of water with three trays of ice cubes in the Brinkmann pan. About every hour thereafter I added another 10 - 15 lit briquettes.

I used one half handful each of maple and hickory chips in both the first and second hours, then applied no more smoke wood for the rest of the cook.
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Old 08-20-2005, 07:58 PM   #2
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Damn, that looks good! Let's eat!!! =P~
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Old 08-20-2005, 08:22 PM   #3
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Shawn

Your Canuk bacon looks great.

Did you use Tender Quick or the Sugar Cure mentioned in the recipe ?

I've made back bacon (I probably incorrectly called it buckboard bacon) of pork loins. I used the Tender Quick recipe with molassas, maple syrup, cider, and lots of black pepper. I cured it in the refer for 2 weeks and then spent 24 hours soaking it out. It's my wife's favorite bacon. She prefers it to buckboard made with a butt. I'm not sure. The extra fat in the butt bacon is nice. I like to cube the back bacon and brown crispy it up for spaghetti carbonara.


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Old 08-20-2005, 08:44 PM   #4
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WOW Great stuff! Going to have to try that. =D>
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Old 08-20-2005, 09:27 PM   #5
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For some reason Shawn when I click on your link for photos there is no Back Bacon link dated 2005-08-20. :dunno:
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Old 08-20-2005, 09:41 PM   #6
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It's there for me at the top. Try this link...

http://www.members.shaw.ca/MyBBQPics/im ... BackBacon/

The background is different but it should get you there.....
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Old 08-20-2005, 11:17 PM   #7
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Quote:
Originally Posted by Griff
Shawn

Your Canuk bacon looks great.

Did you use Tender Quick or the Sugar Cure mentioned in the recipe ?

I've made back bacon (I probably incorrectly called it buckboard bacon) of pork loins. I used the Tender Quick recipe with molassas, maple syrup, cider, and lots of black pepper. I cured it in the refer for 2 weeks and then spent 24 hours soaking it out. It's my wife's favorite bacon. She prefers it to buckboard made with a butt. I'm not sure. The extra fat in the butt bacon is nice. I like to cube the back bacon and brown crispy it up for spaghetti carbonara.


Griff
I used Tender Quick not Sugar Cure and added turbinado sugar. Adding the maple syrup and stuff sounds great ... I'll have to try that.

Is there any benefit to curing a piece of loin for 2 weeks instead of 3 - 5 days per recipe Griff?
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Old 08-20-2005, 11:28 PM   #8
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Looks good Shawn, so how was it? Did you enjoy it, anything you wouuld do differently, how would you describe the taste: bacony or pork choppy???
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Old 08-20-2005, 11:43 PM   #9
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Shawn, I don't know how to answer your question. I've never done less than a two week cure.

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Old 08-21-2005, 06:20 AM   #10
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Shawn, have you ever done buckboard bacon? If so, how does it compare to that delicious looking stuff you just posted?
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