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Canadian Style Bacon - 2
Ingredients:
5 quarts ice water 38-40f.
6 ounces dextrose
2 ounces Prague powder #1
8 ounces salt
***MEAT***
pork loins
Instructions:
Will cure up to 25 lbs.: Processing: Dissolve all the ingredients
in water. The loins are then spray pumped to 10% of their green weight.
Loins are then place into the leftover brine and placed into cooler
for 4-6 days at 38-40F. Remove from the cooler and wash under a shower
of cold water. Smoking: Place in smoker and smoke at 160F. until an
internal temperature of 142F. is reached. Remove from smoker and cool
with tap water until an internal temperature is reduced to 110F. Hang
at room temperature until dry. Remove to cooler overnight before using.
Pea meal bacon: After curing, the loins are dried somewhat and coated
generously with yellow cornmeal. They are then sliced and fried. Posted
to BBQ List by Strange Brew on Dec 06, 1997 |
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