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Old 07-30-2016, 11:11 AM
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omega50 omega50 is offline
 
Join Date: Dec 2009
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Default Maple Spice Back Bacon

Crime of opportunity-Walmart had Half Pork loins on sale under $8 for 1.7kgs.




So I pumped the loins to 10% and cryovac-ed with the residual cure to speed the cure.

I like a brine ratio of 40% of meat weight.

Soooooo

Per kg of Pork Loin

400 ml Water

Cure #1- 1.8 grams

18 grams Salt

1 gram Ground White Pepper

8 grams Brown Sugar

5 grams Maple Powder

1 gram ground Allspice

1 gram ground Clove

Pinch of Cardamom

Ready for a smoke cycle on Monday- 4 hour dry cycle at 120F then 6 hours of maple at 160f then 170F to a IT of 142F
Then hang and dry 48 hours in the cold room
Attached Images
File Type: jpg P7300007.JPG (63.0 KB, 49 views)
File Type: jpg loin.JPG (64.0 KB, 49 views)
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Last edited by omega50; 07-30-2016 at 11:22 AM.
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