That’s Some Pig

[SirPorkaLot]

Local meat processor was selling meat from the recent state fair.

I bought half a belly of a (radiant?)pig from the fair and took a small 3lb piece to make some bacon, using a new (to me) untried recipe.

Used Cherry Juice Powder as the curing agent, Q-Salt and Maple Syrup. Vacuum packed it and overhauled it each day for 10 days.

I

Today I hot smoked it with hickory on the Shirley to 150F and then sliced it.

Fried a few pieces on the Blackstone for quality control purposes.

Delicious!

 

[DBBQ]

Looks just superb!

 

[bowhnter]

Looks delicious.

It’s on my short list to try and make.

 

[jzadski]

Mmmm bacon

 

[Lomey]

Looks great John. I've done quite a lot of bacon, but have never heard of using cherry juice powder. What are the benefits and does it add a slight cherry flavor? I had store bought cherry wood smoked bacon once and liked it.

 

[snadamo]

Home run, John!

 

[Fooball]

Every sandwich, burger, hot dog, casserole, well....EVERYTHING is better with bacon on it.

 

[SMOKE FREAK]

Nice pig ya got there.

I have a couple Duroc bellies saved for bacon.
But I want to cold smoke it. Maybe double smoked.

Is there an advantage to cooking the pork to 150 instead?

 

[SirPorkaLot]

Nice pig ya got there.

I have a couple Duroc bellies saved for bacon.
But I want to cold smoke it. Maybe double smoked.

Is there an advantage to cooking the pork to 150 instead?

I didn’t use a standard pink salt cure. (Cure 1), instead I’m trying a celery juice powder cure, which is new to me.

I cooked it to 150F for food safety purposes, even though I probably didn’t have to, as I followed a known recipe on the CJP.

I’ve found at 150, it still slices and fries up well.

 

[SMOKE FREAK]

Thanks John.

 

[SirPorkaLot]

Looks great John. I've done quite a lot of bacon, but have never heard of using cherry juice powder. What are the benefits and does it add a slight cherry flavor? I had store bought cherry wood smoked bacon once and liked it.

I mistyped that.
It should’ve been Celery Juice Powder, known as CJP.
It is used by companies to “cure” bacon that is sold as uncured (even though it is really cured)

 

[Bob C Cue]

Looks great. I just posted on Facebook, Snapchat and Twitter that cherry juice powder is the way to go when curing bacon. I also mentioned your name and the Naturiffic brand. Hope you get some sales out of my posts and they strengthen your reputation as a thought leader!

 

[Big George's BBQ]

Looks and sounds amazing John Bacon is always good

 

[Mikhail]

Some pig, indeed. Looks delicious.

 

[SirPorkaLot]

Looks great. I just posted on Facebook, Snapchat and Twitter that cherry juice powder is the way to go when curing bacon. I also mentioned your name and the Naturiffic brand. Hope you get some sales out of my posts and they strengthen your reputation as a thought leader!

So that’s where our 10,000% jump in sales came from!

Where would you like your new Porsche shipped to?

 

[4ever3]

I didn’t realize the “uncured” process was something that was available to the home cook. Always assumed it was something in mass quantities only.

Poked around on the world wide web and found a rabbit hole, I mean, lots of options.

Thanks John!

 

[SMOKE FREAK]

So that’s where our 10,000% jump in sales came from!

Where would you like your new Porsche shipped to?

My house, if you don't mind.

 

[Tango Joe]

Damn nice, can almost hear that sizzle from here.