PHOTO GALLERY of Smoked Pork Products

ssorllih · Post by **ssorllih** » Wed Dec 14, 2011 00:01

Jan I have been reading these statements and thinking we are starting out with too much salt and the soaking is an effort to correct this. So I thought : suppose I start out with only as much salt as I want in the finished product? Sausage fresh or cooked usually has about 2 % and that is plenty so on this last pair of butts that was what I used with a long cure time. I rinsed the pieces under running water but only for a few seconds and set them aside to drain. Then I tied them up, allowed them to dry and applied smoke. I needed about 80°C smoker temperature to get 65°C internal meat temperature and nearly 9 hours.

jbk101 · Post by **jbk101** » Sat Dec 17, 2011 14:22

This is my first attempt at making Bacon and Canadian Bacon

I used recipes for both from this site, so I thought I would start with some pictures from begin to end!

Maple Cured Bacon using Devo's Bacon Recipe
Ingredients:
2 oz. Kosher salt (about 1/4 cup)
2 tsp. Cure #1 (aka pink salt, InstaCure #1, Prague Powder #1)
1/4 C. Maple sugar or packed brown sugar
1/4 C. Maple syrup

5 lb. fresh pork belly
(Makes enough for a 5 lb. belly)

I adjusted the ingredients for a 12 lb. Pork Belly

My 12lb Pork Belly

The belly cut into Quarters to make them easier to handle

Close up view of one of the quarters!

Applying the Maple Cure Ingredients to the Bellies

Two quarters Vacuumed sealed and ready for a seven day refrigerator nap

Can't Wait till its Time to smoke these Bellies!!!!

Canadian Bacon Chuckwagon's Recipe
Cured Pork Loin - (Ham)

2 - six pound pork loins
1 gallon ice water
6 ounces powdered dextrose
8 ounces kosher salt
8 level teaspoons (2 ounces) Prague Powder #1. (American strength 6.25% sodium
nitrite and 93.75% sodium chloride.

My 6 lb. Center Cut Pork Loin

Side View of the Pork Loin

The Pork Loin sitting in the Brining Solution for a 5 day Nap ( Loin was injected with approximately 10% of the Brining Solution by weight)

Really Looking Forward to being able to place both these into the Smoker and being able to fry them along side some farm fresh eggs

John

ssorllih · Post by **ssorllih** » Sat Dec 17, 2011 15:25

Your loin appears to be two sections rolled into one for a nice symetric piece. Be sure to turn the loin over in the brine every day.

Chuckwagon · Post by **Chuckwagon** » Sat Dec 17, 2011 19:54

Awesome!

jbk101 · Post by **jbk101** » Sat Dec 17, 2011 22:04

ssorllih wrote:Your loin appears to be two sections rolled into one for a nice symetric piece. Be sure to turn the loin over in the brine every day.

Yes Sir!!!!! Turning it at least once a day sometimes twice

ssorllih · Post by **ssorllih** » Sat Dec 17, 2011 22:20

I am certain that you will be pleased with the results.

DLFL · Post by **DLFL** » Sun Dec 18, 2011 01:53

That looks great!

Gringo Loco · Post by **Gringo Loco** » Sun Dec 18, 2011 02:27

It looks real good!!
I made about 40#'s of Canadian Bacon a couple months ago and it came out wonderful..

I'm going to try some Maple bacon next. Keep us posted.

Bubba · Post by **Bubba** » Sun Dec 18, 2011 16:49

Nice project start JBK!

The tied Loin looks good, I'd be interested to know how long you had to keep it in the smoker for 150 IMT after you are done with the project.

snagman · Post by **snagman** » Mon Dec 19, 2011 04:20

Nice job JBK !

Waiting for the finale .......

jbk101 · Post by **jbk101** » Mon Dec 19, 2011 12:21

Thanks for all the comments Guys! I will keep everyone posted as they both get closer to being done and ready for the smoker. So far they seem to be looking good!
John

jbk101 · Post by **jbk101** » Thu Dec 22, 2011 07:10

Hey Everyone,
The Canadian Bacon is Out of Smoker and in the Refrigerator for a nap overnight and I will be slicing it up tomorrow and packaging it up.

I cut one loin down the middle (could not wait ) had to see the inside and slice some test pieces. I think it came out pretty good (for my First attempt) and the Taste Test came out with a Smile(

) and Two Thumbs up from the Boss (My Wife).

Here are some pictures I took

In the Smoker for the 1st phase 3-1/2 hours at 135 Degrees F. without Smoke.

At the end of the 1st Phase - Started to and some smoke and slowly raising the temp.

Into an Ice Water Bath after applying smoke for 3 hours.

Both Loins resting

This is what they look like on the ends after smoking!

Loin cut down the center for a peek inside

Test slices into the frying pan

All fried up and ready for the all Import taste test

Chuckwagon · Post by **Chuckwagon** » Thu Dec 22, 2011 07:44

Hey, hey JBK,
That is a terrific looking project. Your photography is very nice also. Isn't it amazing how much moisture may be contained in a Canadian Bacon when it is pumped with brine? That is first-class work pal! Congrats.

Best Wishes,
Chuckwagon

jbk101 · Post by **jbk101** » Thu Dec 22, 2011 08:37

Chuckwagon
Thanks for posting your recipe, "its what made me want to try it"

I have half of the the Maple Cured Bacon Pork Belly project Rinsed of the Cure Mixture and in the Fridge Drying out. Will be putting them into the smoker sometime tomorrow will update it with some finished product pics as well.
I am happy with the way it turned out and will be making it again!!!!!!!!!! I would recommend your recipe for Canadian Bacon to anyone

Thanks again
John

ssorllih · Post by **ssorllih** » Thu Dec 22, 2011 15:16

John you have joined a growing list of members that are making beautiful home cured and smoked bacon and ham. Yours look good enough to steal.

PHOTO GALLERY of Smoked Pork Products

My First Attempt at Making the Bacon(s)