<![CDATA[Whole lot of back bacon goodness!]]>Whole lot of Canadian bacon goodness resting in my fridge!

Cured using Morton TQ 1 tablespoon per pound of meat. 2 tablespoons per pound brown sugar.

Cured 14 days, rinsed then let rest in fridge to form pellicle.

Smoked @250 until 155 IT with hickory pellets in the masterbuilt 02E4C2D1-FC42-4F14-B7A1-30DCD72EC73E.jpeg

]]>https://waltonsdev.nodebb.com/topic/2775/whole-lot-of-back-bacon-goodnessRSS for NodeThu, 10 Sep 2026 22:30:05 GMTSun, 11 Oct 2020 00:52:17 GMT60<![CDATA[Reply to Whole lot of back bacon goodness! on Thu, 15 Oct 2020 13:51:02 GMT]]>YooperDog Sorry, I stink at creating this, I did not make it open to anyone, I have now

]]>https://waltonsdev.nodebb.com/post/23526https://waltonsdev.nodebb.com/post/23526Thu, 15 Oct 2020 13:51:02 GMT<![CDATA[Reply to Whole lot of back bacon goodness! on Thu, 15 Oct 2020 17:22:08 GMT]]>Jonathon I couldn’t access the MS attachment. But I prefer to my proteins develop a pellicle most of the time, unless I am pressed for time. But especially for lox, fish, bacons and anything else that you want smoke to stick to. I haven’t done it much with any fowl.

]]>https://waltonsdev.nodebb.com/post/23506https://waltonsdev.nodebb.com/post/23506Thu, 15 Oct 2020 17:22:08 GMT<![CDATA[Reply to Whole lot of back bacon goodness! on Thu, 15 Oct 2020 13:50:39 GMT]]>knifemaker3 Looks awesome man, brings up a good debate I’ve been wanting to have here for a while. Who holds their product to let it form a pellicle and who doesn’t?

]]>https://waltonsdev.nodebb.com/post/23443https://waltonsdev.nodebb.com/post/23443Thu, 15 Oct 2020 13:50:39 GMT<![CDATA[Reply to Whole lot of back bacon goodness! on Mon, 12 Oct 2020 13:04:23 GMT]]>knifemaker3 - Very nice - Great Job

]]>https://waltonsdev.nodebb.com/post/23387https://waltonsdev.nodebb.com/post/23387Mon, 12 Oct 2020 13:04:23 GMT<![CDATA[Reply to Whole lot of back bacon goodness! on Mon, 12 Oct 2020 00:39:42 GMT]]>That looks tasty! Nicely done.

]]>https://waltonsdev.nodebb.com/post/23385https://waltonsdev.nodebb.com/post/23385Mon, 12 Oct 2020 00:39:42 GMT<![CDATA[Reply to Whole lot of back bacon goodness! on Mon, 12 Oct 2020 00:15:20 GMT]]>314854CB-F652-458F-BAEA-77C1CFF0D068.jpeg

Sliced.

]]>https://waltonsdev.nodebb.com/post/23384https://waltonsdev.nodebb.com/post/23384Mon, 12 Oct 2020 00:15:20 GMT<![CDATA[Reply to Whole lot of back bacon goodness! on Mon, 12 Oct 2020 00:14:23 GMT]]>Randyman yes I used tenderloin. IIRC it was $1.39/lb when I bought it. Have another whole loin in the freezer for when this runs out.

]]>https://waltonsdev.nodebb.com/post/23383https://waltonsdev.nodebb.com/post/23383Mon, 12 Oct 2020 00:14:23 GMT<![CDATA[Reply to Whole lot of back bacon goodness! on Sun, 11 Oct 2020 23:30:27 GMT]]>That looks really good! Did you use pork tenderloin? For my last batch of canadian bacon I used pork sirloin roast and tied them up to keep the round shape. It was hard to tell the difference and about 50 cents per pound cheaper. I only kept mine in the brine for 8 days because I got tired of flipping the bags over and wanted to get going with the cook. Patience is not one of my strong suits but I used the same temp schedule you did and my Masterbuilt. It turned out great. R!

]]>https://waltonsdev.nodebb.com/post/23380https://waltonsdev.nodebb.com/post/23380Sun, 11 Oct 2020 23:30:27 GMT