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Old 09-08-2013, 04:02 PM   #1
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx
Default Texas Wild Hawg Canadian Bacon (P0RN Heavy)

I have been killing a few hawgs this summer out of necessity all have been fairly small less than 50lb dressed. I had 3 ground into sausage and two I cooked for a neighbor for a Surprise Birthday party for his wife a few weeks ago free of charge. Last weekend he pulled in the gate bearing gifts. He killed a 245lb er and brought me a loin and a bottle of Glenfildech as payback. I cut part into fillets & a roast and made Canadian Bacon form the tail.
The Cure
1 cup Kosher salt
1 cup Maple Syrup
1/3 cup Brown sugar
3 Bay leaves
3 cloves garlic
1 tbl Peppercorns
8 tsp pink salt

3 3/4lb trimmed weight in the cure for 4 days

as it came from the refer

I soaked in with 3 changes of water over 1.5 hrs

then into the refer uncovered overnight

on to the Mini WSM with hickory at 190

after 4 hrs we hit 140

rested under a foil tent for 20 min before slicing to package

I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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