Or as we call it in Canada, back bacon.
Done as an EQ cure.
2% total salt
1.75% kosher salt
0.25% cure#1
1% sugar
0.5% flavourings (in this case it was granulated garlic)
This was a pork loin half, 10cm thick, and it was 1581g
So based on above:
27.7g kosher salt
3.9g cure#1
16g white sugar
8g granulated garlic
Rub loin the mix above, and make sure to put it all in the bag. I vac sealed it all, then placed in my fridge for 2 weeks. It was done in 10 days, but EQ cures can wait.
I rinsed all the surfaces off, then placed on a rack to dry and tack up. I tied off the loin to keep it round.
This was cold smoked at 10C/50F for 8 hours. After that it was placed in my fridge overnight. The following day, I placed it in my pellet grill and brought it up to 65C/150F internal.
Sliced and packed and ready for breakfasts!
Double-smoked back bacon.
by SnoDragon
2 Comments
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Forgot to state that it was on the pellet grill at 225F until internal temp was reached. Once I saw how dark it was getting, I wrapped in foil until it was done.