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
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Last edited by omega50; 07-30-2016 at 11:22 AM.
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