K80Shooter
Full Fledged Farker
Thought I would try my hand at making some Canadian bacon otherwise known as back bacon. As I have never done this before I only done a small 4lb piece of loin, just in case I messed up. I went with a simple cure of maple syrup, brown sugar, kosher salt and curing salt. Mixed all together then coated loin good and sealed in a foodsaver bag. As you can see I did'nt get as much air out of the bag as I wanted so every day for seven days I flipped the bag over to insure complete coverage.
After seven day I gave the little piggy a cold water bath for 1 hour to remove some of the salt.
Onto the big green egg it went along with some apple wood for smoke.The egg was pre-heated to a temp of 175*, I'm looking for an internal temp of 160*, once internal temp reached 130 I bumped up the egg to about 200* for the remainder of the smoke.
After a long wait (about 7 hours) the internal temp was hit and off it came. Rested 30 min. then sliced some up. It has a very nice pink color through out.
Also just had to have some home made biscuits to try it out with. Simply outstanding!
After seven day I gave the little piggy a cold water bath for 1 hour to remove some of the salt.
Onto the big green egg it went along with some apple wood for smoke.The egg was pre-heated to a temp of 175*, I'm looking for an internal temp of 160*, once internal temp reached 130 I bumped up the egg to about 200* for the remainder of the smoke.
After a long wait (about 7 hours) the internal temp was hit and off it came. Rested 30 min. then sliced some up. It has a very nice pink color through out.
Also just had to have some home made biscuits to try it out with. Simply outstanding!
