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Post by mzgarden on Apr 6, 2021 9:42:47 GMT
Tim Horton in the coffee shortages thread you said, Lack of bacon would be too bad... But we have lots of boneless pork loin in the freezer that we make homemade bacon..
What is your process for making bacon from pork loin?
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Post by woolybear on Apr 6, 2021 13:55:02 GMT
Tim Horton in the coffee shortages thread you said, Lack of bacon would be too bad... But we have lots of boneless pork loin in the freezer that we make homemade bacon..
What is your process for making bacon from pork loin?
Pork loin is used to make Canadian bacon. I've not tried to make it yet, but maybe sometime I'll give it a go. I have a smoker to help cure it. |
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Post by Tim Horton on Apr 8, 2021 15:55:49 GMT
Homemade Bacon....
We take a pork loin, cut it into chunks about 1 1/4" thick and the size Sweeties Tupperware marinator containers (about 6x9" or so)
Rub all sides with Buck Board brand bacon cure.. Marinade in the fridge 5 days per side, 10 days total..
Rinse cure off meat.. Run through the smoker until 170 deg internal..
When done it is ready to eat.. I like to slice it cross grain with our small second hand slicer to make thick style bacon slices...
Eat it cold, fried, microwave, on a fork over a camp fire, you name it.. It is a very lean product..
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When we got a whole hog cut and wrapped from out friends with the butcher shop, we got fresh bacon meat thick sliced fresh.. We have had a lot of fun with making this with different flavors..
Fried with maple sugar is my favorite of the things we have tried...
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Post by mzgarden on Apr 8, 2021 20:03:51 GMT
Tim Horton, thank you. We love bacon, but do not care for it with sugar or maple or any sweetener so making it ourselves has come in handy. Now to watch for pork loins to go on sale again - thank you.
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Post by sugarspinner on Apr 11, 2021 2:12:17 GMT
We've always cured our bacon, loins and hams with a mixture of non-iodized salt, black pepper, a bit of sage and brown sugar, for 2 weeks for the bacon and loins and 1 month for the hams, Then we smoke them until well smoked. We use an old fashioned smoke house, so the meat is not cooked; that still needs to be done. Then we slice and freeze until ready to use. Oh yummm. Oh, this is always done during January or February because we don't have a large enough cooler to use for the curing. So, that is done in a very cold back room. Yes, the Canadian bacon is wonderful.
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Post by Jolly on Apr 11, 2021 12:27:00 GMT
Nothing like a home smoke house.
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Post by Ozarks Tom on Apr 11, 2021 20:31:11 GMT
Sweet Bride keeps after me about building a smokehouse, you know, for when times are hard and we have to smoke meat to preserve it.
It's not that I'm lazy, but the thought occurs to me that when times are hard, nothing would draw unwanted visitors faster than the smell of meat smoking.
When I was a kid and we were living in the country a neighbor about a mile down the sand road would smoke a whole hog every fall. When the wind was right I could smell that wonderful aroma all the way from our front door.
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Post by wildhorseluvr on Apr 11, 2021 21:00:31 GMT
Sweet Bride keeps after me about building a smokehouse, you know, for when times are hard and we have to smoke meat to preserve it. It's not that I'm lazy, but the thought occurs to me that when times are hard, nothing would draw unwanted visitors faster than the smell of meat smoking. When I was a kid and we were living in the country a neighbor about a mile down the sand road would smoke a whole hog every fall. When the wind was right I could smell that wonderful aroma all the way from our front door. Might as well hang out a sign, “Tom and Sweet Bride’s Diner.” |
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Post by Jolly on Apr 11, 2021 21:01:11 GMT
Sweet Bride keeps after me about building a smokehouse, you know, for when times are hard and we have to smoke meat to preserve it. It's not that I'm lazy, but the thought occurs to me that when times are hard, nothing would draw unwanted visitors faster than the smell of meat smoking. When I was a kid and we were living in the country a neighbor about a mile down the sand road would smoke a whole hog every fall. When the wind was right I could smell that wonderful aroma all the way from our front door. sugarspinner is talking about the old-timey way of smoking, or what I call cold-smoking. That's done in the middle of winter, so if other people are using wood, the smokehouse isn't as conspicuous. I don't know how long it would last, but I can remember my grandma preserving smoked link sausage, by coiling it in a crock and pouring hot lard over it until it was submerged three inches or so. They had a fork that grandpa had whittled out to fetch it from under the grease. You fished out some, cut off what you wanted and pushed what was sticking out, back under the lard. |
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Post by paisley on Apr 11, 2021 21:10:16 GMT
I will need to stock up on smoke wood...spruce won't cut it. People here "claim" Adler wood work...anyone got knowledge on older wood smoke for meat? Or would I do better buy hickory I bags???
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Post by Tim Horton on Apr 12, 2021 4:10:17 GMT
Sweet Bride keeps after me about building a smokehouse
+++
Our "smoke house" is a one hole out house size building with a shelf in it that holds our Bradley electric smoker.. Well ventilated, works well, but has bear claw marks all the way around... Buggers..
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We have bought and make alder wood smoked salt.. I make it with a thin layer of Kosher salt on a cookie sheet in the top of the smoker using alder wood pucks.. If it is damp it doesn't matter.. Let it dry, crunch it up fine enough to run through a salt grinder hand mill or old pepper grinder hand mill... This works with hickory also.. Has a light wood smoke flavor..
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