BACON!!! - North of the Border Style...

[PBrug]

I did some Canadian Bacon yesterday. 2 - 3lb Pork Loins using Meatheads recipe, curing for 2 weeks. I cooked them on the Weber 26 at about 275-300, with some Hickory chunks till they hit 145ish... This is my 2nd or 3rd time doing this, and they turned out Great!!! Made for a very nice Easter morning breakfast, and sealed up the rest for family/friends and future enjoyment...

Here are a "few" pics from the cook...

Cured and tied...

Onto the Weber 26...

Smoke's roll'n…

About 1 hour in...

Getting some nice color...

They're done...

Chilled overnight in the frig. Time to get these boys sliced, sealed and cooked...

Some for now, some for later, some for friends/family...

Now the best part... Enjoying the end result...

Man I'm stuffed... Should be good till dinner time...

Thanks for looking!!!

 

[JRDINCC]

I just made some belly bacon. Gunna have to try that loin bacon. Yours looks great. Curious, why was it tied?
The sliced pics don't look like it was butterflied.

 

[Stingerhook]

Darn that looks good.

 

[PBrug]

I just made some belly bacon. Gunna have to try that loin bacon. Yours looks great. Curious, why was it tied?
The sliced pics don't look like it was butterflied.

Thanks!

I tie it to try to keep it as uniform as possible, but also to just keep all the muscles together. As you can see from the different cuts, some parts of the loin are basically one muscle while other parts have various muscles with fat in between. I prefer those for the fat and "dark" meat which for me is always more moist and tender on the loin.

You can see from this pic (especially bottom left) how the loins looked pre tied. IMO they would have separated more while cooking...

 

[ShadowDriver]

Oh, Lawd, yes!

That looks wonderful. I need to get on your friends & family list!

 

[SMOKE FREAK]

Very nice.
I like thin slices on the grill and then topping a grilled burger :thumb:

 

[thirdeye]

It's the rib end (the forward end) that has some extra muscle groups, is a bit fattier than the center or sirloin end. Those smaller muscles have more myoglobin too and that's why they are darker. The rib end is my favorite end too.

 

[BillN]

Bacon looks delicious, nice work there.

 

[PBrug]

It's the rib end (the forward end) that has some extra muscle groups, is a bit fattier than the center or sirloin end. Those smaller muscles have more myoglobin too and that's why they are darker. The rib end is my favorite end too.

Thanks!

Yeah, I figured there was probably a more technical explanation, but I just know it tastes better, lol... I'm always looking to grab that part of the loin if possible. Although with this bacon and the past few loins I brined for chops, even the leaner parts were very good...

 

[TheCougarGuy]

That looks fantastic! Nice job.

I have a whole loin curing and will be ready to hit the smoker later in the week.

 

[thirdeye]

Thanks!

Yeah, I figured there was probably a more technical explanation, but I just know it tastes better, lol... I'm always looking to grab that part of the loin if possible. Although with this bacon and the past few loins I brined for chops, even the leaner parts were very good...

When shopping for pork chops, check out the "rib chops" because they are cut from the rib end of the loin also and feature that same muscle. Later, the tenderloin appears on pork chops which are called center cut and the most expensive.

 

[ModelMaker]

Really Good.
Ed

 

[Titch]

Nice work on the bacon mate:thumb: