IT'S BACK BACON TIME, No Frills Pork Loins-Special $1.99lb

[sdcaller]

Every Fall, I smoke a quantity of pork loins to make back bacon for the Winter. After smoking, they are sliced, vaccuum sealed in packages of about 12 slices and frozen.

The 2024 process started today, by adding the curing mixture to the loins and putting them in Ziplock bags in the fridge. They will be in there for 5 days and each day they will be turned over and "massaged", to ensure proper curing. There is a total of 13.5lbs and each piece is just over 2.0lbs. On Saturday, they will come out of the bags be washed and then soaked in cold water for 2 hours before going into the Bradley.

I will keep updating this post as the process proceeds.

Picture is the pieces ready to go in the fridge,

SDC

[petersaban]

Looking good Sdcaller. You ever do buckboard bacon? That's what I usually make

[sdcaller]

I've never done "buckboard bacon". In fact I had to look it up to see what it was.

I will have to think about it for the future.

I like doing the loins, because there is less fat.

SDC

[petersaban]

You need to try it...perfect combination of fat to meat ratio.

[sabmgb]

hey Ralph, looks good. what do you put in the bags. I will also have to look up buckboard bacon.

I will be following this thread.

[sdcaller]

This morning the loins came out of the fridge and were removed from the bags. They were then rinsed off with cold water and ssoaked in cold water for 90 minutes. I changed the water twice. The soaking removes some of the salt from the curing process.

They are now in the smoker (10:30am) and getting 3 hours of smoke apple, maple and hickory bisquettes--alternating. After the 3 hours of smoke, I will rotate the shelves 180 degrees and switch from top to bottom and then they will stay in the smoker until I get an internal temp on the loins of around 170 degrees.

Picturs later.

SDC

[sabmgb]

can't wait for the pictures Ralph, my mouth is already watering

[sdcaller]

Pic 1

Out of bags and soaking in a pail of cold water.

[sdcaller]

Pic. 2

Out of cold water, dried off and on racks ready to go in smoker.

SDC

[sdcaller]

Pic. 3

In the smoker after 3 hours of smoke and geting ready to turn the racks 180 degrees and switch top and bottom.

SDC

[sdcaller]

pic. 4

Out of the smoker at 5:30 at a temp of 163 degrees and sitting on a platter to cool down.

I won't get a chance to slice until Monday.

SDC

[longfish]

MMMMM those are looking real good Ralph....I may have to try them soon.

Arnie

[Fozzy47]

Wow! They look fantastic!

[sabmgb]

looks great, might have to stop in next time through and do some begging.

[sdcaller]

Sliced the loins today.

Cut one into 4 nice chops, vac. sealed and frozen.

SDC