JohnHB
is one Smokin' Farker
I purchased 10kg (22lbs) of pork loin & belly. Two loins weighed a total of 6.6kg (14.5lbs) and the belly 3.5kg (7.7lbs). The pig was a female (sow) from Bangalow. Bangalow Sweet Pork is hormone free and antibiotic free and a highly regarded product in Australia.
My cure for each of the three pieces was:
Salt
Sugar
Curing salt (Cure #1)
Powdered garlic
Powered black pepper
Maple syrup
The three pieces were cut in half and after rubbing with the above cure were vacuum packed.
The vacuum packed pieces went into my fridge for 9 days.
They were then unpacked and washed in fresh water and further soaked in fresh water for one hour.
The pieces were then dried and place in the fridge overnight to dry further before being placed in the Bradley smoker.
My plan was to cook at 200F and pull out at 150F but with a low start to help the Hickory smoking. I did the first 1.5 hours building from 140F to 175F and then about 2.5 hours at around 200F.
Even though I thought I was going to have good control with my Maverick ET732 the middle area of the Bradley was hotter than the top and the loins on the lower racks cooked faster than the belly on the top two racks. The end temperatures varied from around the target of 150F but a couple were 165F on the thinner bits.
I vacuum packed the six pieces and left them in the fridge to settle and the smoke to integrate for two day.
Then off to a mate’s place as he has a Hobart commercial slicer. .After slicing and vacuum packing the lot we had a big heap of bacon.
Six pieces ready for slicing
Slicer in action
Some loin (i.e. Canadian Bacon) ready for packing
Some belly (i.e. American or Streaky Bacon) ready for packing
A big heap of bacon ready for fridge & freezer
We did sample several of the off cuts and then went upstairs where my friend cooked a pound or so of loin bacon and he, his wife and I had a generous serve of bacon on fresh homemade bagels with tomato. Lovely moist and sweet bacon clearly far better than any shop bought that I have tried. The only change next time is maybe to reduce the sugar and maple syrup a little.
My cure for each of the three pieces was:
One (1) KG
3.4 KG
7.5 lbs
25 grams
90 grams
3.17 ounces
10 grams
35 grams
1.23 ounces
3 grams
10 grams
0.35 ounces
1 grams
5 grams
0.18 ounces
1 grams
5 grams
0.18 ounces
75 grams
250 grams
8.82 ounces
The three pieces were cut in half and after rubbing with the above cure were vacuum packed.
The vacuum packed pieces went into my fridge for 9 days.
They were then unpacked and washed in fresh water and further soaked in fresh water for one hour.
The pieces were then dried and place in the fridge overnight to dry further before being placed in the Bradley smoker.
My plan was to cook at 200F and pull out at 150F but with a low start to help the Hickory smoking. I did the first 1.5 hours building from 140F to 175F and then about 2.5 hours at around 200F.
Even though I thought I was going to have good control with my Maverick ET732 the middle area of the Bradley was hotter than the top and the loins on the lower racks cooked faster than the belly on the top two racks. The end temperatures varied from around the target of 150F but a couple were 165F on the thinner bits.
I vacuum packed the six pieces and left them in the fridge to settle and the smoke to integrate for two day.
Then off to a mate’s place as he has a Hobart commercial slicer. .After slicing and vacuum packing the lot we had a big heap of bacon.
Six pieces ready for slicing
Slicer in action
Some loin (i.e. Canadian Bacon) ready for packing
Some belly (i.e. American or Streaky Bacon) ready for packing
A big heap of bacon ready for fridge & freezer
We did sample several of the off cuts and then went upstairs where my friend cooked a pound or so of loin bacon and he, his wife and I had a generous serve of bacon on fresh homemade bagels with tomato. Lovely moist and sweet bacon clearly far better than any shop bought that I have tried. The only change next time is maybe to reduce the sugar and maple syrup a little.
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