Hickory Smoked Back Bacon

[Jim Lampe]

some folks may call this CANADIAN BACON.
i call it BACK BACON.



i used Hi Mountain cure on this small hunk of pork loin




in this cure for 15 days
rinsed and air dried for 3 days.



on the 14” WSM with Weber briqs and hickory chunks at 225°



Two hours, 20 minutes later, the internal temp hit 140°



i looked at it a while, decided to slice a piece to try.



it was good GREAT.
decided to slice it all.



Try this. If you haven’t already.
you may like it.
perhaps not.
I did STILL do.
thanks for swingin' by

 

[JeffG]

Hey i'm Canadian and I approve this post...

Looks mighty fine Jim.

 

[Todd NC]

I've been to Canada - don't know if that counts, but I also think that looks like great Canadian back bacon.

 

[Michael Richards]

Jim,
Great looking back bacon, how is the backwoods bacon cure? I was just saying I was thinking about trying other curing methods besides Bob's classic with Tenderquick.

 

[JimK]

Looks great, Jim. I see some Egg McBobs in your future.

 

[Peter Gallagher]

oh man - that last sliced shot! so good - Canadian, Wyomingian what ever it is - i like it!

 

[Brad Olson]

Looks great, Jim. I see some Egg McBobs in your future.

And maybe a few Eggs Bennies, too!

 

[Rich Dahl]

That looks great Jim. I've been making Canadian Bacon/ Back Bacon using Bob's method. Would really like to try the one you used.

 

[Ken Barth]

Looks really good!

 

[Cliff Bartlett]

That looks outstanding Jim. Thanks for the post.

 

[Jim Lampe]

thanks guys!

Jim,
Great looking back bacon, how is the backwoods bacon cure? I was just saying I was thinking about trying other curing methods besides Bob's classic with Tenderquick.

Hi Country tastes sweeter... sugar & brown sugar on the ingredients list is most likely the reason...
and, you use a bit more per pound of meat...
With Tenderquick, the amount used is ½ ounce (or 1 tablespoon) per pound...
Hi Country's amount of cure used per pound is nearly the same, .55 ounces (or 1 Tablespoon + 1¼ teaspoon).
The cure is lighter in weight and the color is different.

 

[Rich G]

Great looking back bacon, Jim! I need to get a batch in the cure here soon, before the hoarders grab all the pork loins!

R

 

[Michael Richards]

thanks guys!


Hi Country tastes sweeter... sugar & brown sugar on the ingredients list is most likely the reason...
and, you use a bit more per pound of meat...
With Tenderquick, the amount used is ½ ounce (or 1 tablespoon) per pound...
Hi Country's amount of cure used per pound is nearly the same, .55 ounces (or 1 Tablespoon + 1¼ teaspoon).
The cure is lighter in weight and the color is different.

View attachment 17990

View attachment 17991

I put Buckboard Bacon Cure in my cart at Amazon, but have moved it to the BBQ future list. I add brown sugar, course black pepper, and pecan maple syrup with the Tenderquick to sweeten it up, I will pull the trigger on it here soon and will most likely be checking back with you.

 

[Jim Lampe]

This little sliver I smoked the other day was so dang good, I’m doing another 10 pounds of it... in the cure right now, think I’ll leave it in there for 4 weeks or so.. smoke it the weekend before Christmas.