Shawn White
Sous Chef
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.
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.