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Old 03-07-2006, 03:25 PM   #1
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Smoked Back Bacon Success!!!

Made some smoked Back Bacon last week that turned out Great!
I never made it before but I'll definitely be doing it again.
Started with a 7.5 lb whole boneless pork loin, trimmed most but not
all surface fat, cut into 3 equal lengths.

1 tablespoon Morton TenderQuick per pound of meat.
1 teaspoon sugar per pound of meat.
2 teaspoons total Oompappy Rub for pork.
Mix well, apply evenly to loin, put in zip lock bags
and place in coldest part of fridge for 3 to 5 days,
(3 days 18 hours on this one) turning over daily.
Take out of bags and rinse meat really, really well
under ice cold water, pat dry and back in fridge
uncovered for 3 hours.
Slow smoked with Hickory for 9 hours at 145* to 160* to
internal temp of 125*.
When removed from smoker I basted lightly with boiling
maple syrup and immediately dredged and rolled in
yellow cornmeal. Let cool, bag and refrigerate.
Slice off what you need and cook in oiled skillet.

I didn't take any pics of the process but here's
some of the finished product....


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Old 03-07-2006, 03:37 PM   #2
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wow, gret looking plate there Pap! I've done the buckboard bacon, might have to try that soon! Still have some cure from Great Mountain, is it the same for back bacon?
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Old 03-07-2006, 03:41 PM   #3
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Hey Pappy, is that kinda' like Canadin bacon? Can you use any kind of rub, and why roll it in cornmeal? I'd like to give it a try
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Old 03-07-2006, 03:46 PM   #4
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Quote:
Originally Posted by Captain Morgan
wow, gret looking plate there Pap! I've done the buckboard bacon, might have to try that soon! Still have some cure from Great Mountain, is it the same for back bacon?
Not sure Capt., I havn't tried the buckboard yet but it's on my ToDo list.
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Old 03-07-2006, 03:56 PM   #5
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Quote:
Originally Posted by Puff
Hey Pappy, is that kinda' like Canadin bacon? Can you use any kind of rub, and why roll it in cornmeal? I'd like to give it a try
Yep, Canadian Bacon. Except in Canada!
The cornmeal keeps the "rind" dry, I guess, and gives nice little crispy
bits when you cook it.
Yes, you could probably use any of your favorite rubs, in a pinch
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Old 03-07-2006, 04:54 PM   #6
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Quote:
Originally Posted by Puff
Hey Pappy, is that kinda' like Canadin bacon? Can you use any kind of rub, and why roll it in cornmeal? I'd like to give it a try
Canuks also call it peameal bacon.

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Old 03-07-2006, 05:51 PM   #7
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One of my fav Bob & Doug McKenzie scene. There are eating cheese and ask the American what kind of cheese? He says American. They say, in Canada we call Canadian Bacon- Back Bacon...so I guess you call this Back- Cheese? Eh? The guy looks at em stupid and says NO.
Final product looks tastey! I like what you did with it in the "Grilling" section too.
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Old 03-08-2006, 04:04 PM   #8
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Hey Pappy can i use regular salt instead of the tender quick?
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Old 03-08-2006, 06:34 PM   #9
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Quote:
Originally Posted by Puff
Hey Pappy can i use regular salt instead of the tender quick?
Puff, I think you need the nitrates in the TenderQuick for the cure to work.

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Old 03-08-2006, 06:41 PM   #10
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Quote:
Originally Posted by Griff
Quote:
Originally Posted by Puff
Hey Pappy can i use regular salt instead of the tender quick?
Puff, I think you need the nitrates in the TenderQuick for the cure to work.

Griff
Isn't there nitrates in salt? Gettin' any warmer up there Griff?
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Old 03-09-2006, 01:48 AM   #11
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way to go eh =D>

looks great Oompappy, I've sure enjoyed the stuff I made on the WSM, did the Tenderquick thing as well

did 4 loins smoked with hickory and maple wood, sliced, vac packed and gave away for Xmas gifts along with other smoked stuffs ... best compliment '...they were fighting over who got the last of the back bacon' ... lol ... highly recommended cook

what is this oiled skillet business though, dude ya gotta fry it in BUTTER heh
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Old 03-09-2006, 11:39 AM   #12
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Quote:
Originally Posted by Puff
Isn't there nitrates in salt? Gettin' any warmer up there Griff?
There are no nitrates in table salt. It is straight sodium chloride. Thanks for asking about the weather. It was 17* when I came to work this morning. The big thing is that the days are getting longer.

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Old 03-09-2006, 03:12 PM   #13
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Quote:
Originally Posted by Griff
Quote:
Originally Posted by Puff
Isn't there nitrates in salt? Gettin' any warmer up there Griff?
There are no nitrates in table salt. It is straight sodium chloride. Thanks for asking about the weather. It was 17* when I came to work this morning. The big thing is that the days are getting longer.

Griff
I found some of that Tender Quick at the butcher, 50 down here today, it won't be long. Thanks Griff
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Old 03-09-2006, 05:53 PM   #14
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what is this oiled skillet business though, dude ya gotta fry it in BUTTER heh

Shawn, you took the buttered words right out of my mouth! eh!

BACK BACON, AND A COLD TWO FOUR OF CANADIAN!
MMMMM BREAKFAST OF CANADIANS

Cheers, my fellow wannbe Hoser's
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Old 03-10-2006, 07:01 AM   #15
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take off, you hoser.
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Old 03-10-2006, 10:14 AM   #16
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it's hoser EH!

Cheers
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