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eyeguy 54

Macon bacon

27 posts in this topic

Mmm!

I smoked up some Pop's brine Canadian bacon with hickory this past weekend in a Masterbuilt 40 solid door. I'll say I was surprised that it kept the temp nicely in the cold and blowing air. I started out of the wind in the garage to dry it some then outside to smoke for 3 hrs and back into the garage to finish with the vents closed.

 

I've got pork loin jerky Christmas presents to smoke and wrap in vacuum bags for today.  

I have thirdeye's dry brine Canadian Bacon for Sunday. That should be a good test for the smoker. Brrr

eyeguy 54 and bobberineyes like this

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Finally found up some tender quick at slyvee today, problem is they don't sell bellies.  So looks like I'm heading to Costco soon. One of each, dry rub for belly and pops for cb. 

RebelSS and eyeguy 54 like this

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This is the week, loin will hit pops brine on Tuesday while the belly hits the dry brine on Thursday.  Going to do the loin a little different, it will get 2hrs of cold smoke before it hits the smoker for more and heat. The belly will get around 6hrs of cold smoke then both will rest in the fridge overnight before slicing.. should be good. :)

20170108_093918_resized.jpg

RebelSS and eyeguy 54 like this

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so many pigs, so little time !

wifey got me a dandy meat slicer for Christmas. havnt used it yet but should be great for the loins.

bobberineyes likes this

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O BOY!!  The food of the gods!!!  Can't wait to see the results! Remember, BLM....Bacon Lovers Matter!  :P

bobberineyes likes this

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10 hours ago, bobberineyes said:

This is the week, loin will hit pops brine on Tuesday while the belly hits the dry brine on Thursday.  Going to do the loin a little different, it will get 2hrs of cold smoke before it hits the smoker for more and heat. The belly will get around 6hrs of cold smoke then both will rest in the fridge overnight before slicing.. should be good. :)

20170108_093918_resized.jpg

 

Not sure if that loin is a "Hormel always Tender" brand (kinda looks like it is).  If it is you may want to cut back on any salt you use in your brine.  Check out the Sodium content on the Nutrition label.

 

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Beautiful!!! Can I ask what your dry brine for the side pork was?

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Pretty simple one this time.

1 T tender quick per #

1.5 T Brown sugar per #

1/4 tsp black pepper per #

1/2 tsp granulated garlic per #

I cut the pork belly in half after seasoning and put them in 2 gallon baggies which worked well, flipped them every day for 7 days. Rinsed them thoroughly and let them sit in the fridge unwrapped overnight.  I think next time I'll back off on the garlic a little and add maple syrup perhaps. The loin came off at  150, but the belly I pulled at 130, just to finish in the pan but it also sliced up nice in the slicer being heated up rather than just cold smoked.   

ThunderLund78 likes this

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Great friggin' job, Bobber!!  Remi is gonna stare a hole thru that pan.....:P

bobberineyes likes this

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Ya he's sure is trying, I think a few pcs went missing when I turned my back. :confused:

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4 minutes ago, bobberineyes said:

Ya he's sure is trying, I think a few pcs went missing when I turned my back. :confused:

NO WAY.......... a lab wouldnt do that!!!!!!!!!!!:confused::cry::grin::P

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Sounds more like a sneaky Smurf to me!!!  Heck, I might even sneak some of that! :lol:

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Seriously boober.....what do you DO with all that bacon ya make??! You and Apocalypse Sow meet somewheres and get gorged?!! :lol:

bobberineyes likes this

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It doesn't last long reb, between blts, breakfast , frying and grinding some for abt brats it disappears. Although I could send ya package or two if you like. 

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