Latest Buckboard bacon

I put a piece of pork loin in the cure last weekend so Sunday afternoon I decided to smoke it. Timing wasn't real great since I finally got to bed at 1:00 AM but I think it'll be worth it.

I used Ruhlman's basic cure with added cracked black pepper. I also dried it in the MES40 smoker with no smoke for a couple of hours. I'd have preferred to air dry in the fridge, but I didn't have another time this week to work on this.

The pork received a bit more cracked pepper when putting it in the smoker. I used the AMAZN pellet smoker and started at 130 degrees. At 125 internal temp I cranked the smoker to 200 degrees and took the bacon to 152. I think it had about 8 hours of smoke when all was done. Oak and apple pellets were mixed in the maze.

Test fried a couple of slices this evening, one end piece and one center cut. Smoke was pronounced but not overwhelming and the wife approved of the cracked pepper coating. Next up is some pork belly, so I'd better get it ordered!

The flavor is good. You don't get the same mouth feel as with fatty bacon, but it is definitely similar to Canadian bacon. Cold smoking for about 6 hours before taking the heat up enhanced the smoke flavor...it's pronounced but not overwhelming.