Everglades Bacon Medallions

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dogman60

Fire Starter
Original poster
Aug 8, 2016
43
17
A twist on Canadian bacon using
TQ , BS, and Everglades seasoning and a 8 day Cure for mouth watering T loin bacon.
I used a dry cure on some split T loin packs from Publix. These cuts are always in the sale bin and makes for a great finished smoke for lunchbox , camping , or B- fast side dish . Cut trimmed and placed in zip locks with the correct measure of TC (1 tsp per lb.) And a equal measure of brown sugar with Everglades Seasoning per taste .
I personally do not like over seasoned bacon the ES is perfect added in cure at about 1/2 tsp per pound . Meat wrapped and placed in curing fridge for 8-10 days.
These split loins are about 2 inches thick and make perfect medallions with a shorter
Cure time . I flip the curing packs every other day - and after 8 days curing - time for
Low heat drying and adding a 4 hour pecan smoke with the MES 30 set to 120 and increasing temps each hour topping off at 180 and a consistant IT of 135 - 140 ..
I like to air cool then back in fridge overnight . Sliced for the deep freeze or kept whole until thicker pieces pan seared -
Cant buy anything close to this commercially tastes amazing !!!
Many variations this is how we prepare ...
 
Last edited:
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Looking Great, Dogman!!!
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Be Back for the Finale!!

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What is TC ??

Bear
 
Sure some of the abrevated
Words throw me to ...
TC is Tender Quick made by morton salt .
It is a meat cure but can be used in a variety of brines and dry rubs . There are several really good posts on this site that gives very accurate guidlines for its use .
Check them out and take notes .
Dk
 
Sorry guys typo and poor vision .
TQ = tender quick!!!!
 
What is the difference between tender quick and cure#1?


Sent from my iPad using Tapatalk
Cure #1 is a basic cure.

TQ (Tender Quick) is a Curing Mixture made by Morton Salt.

It has Cure mixed with other things, like salt, sugar, anti-caking agent, etc.

Cure #1 is used for Dry curing at a rate of 1 tsp per 5 pounds of meat.

TQ is used for Dry curing at the following rates:

1 TBS (1/2 Ounce) per 1 pound of whole meat.

1/2 TBS (1/4 Ounce) per 1 pound of Ground meat.

Bear
 
Bearcarver if by finale you mean a look at finisbed product ok ! A 50 degree am in Florida calls for bacon and biscuits with eggs on the side ... these small medallions are perfect for a camp stove or a small fry pan on a small rv stove that we use for b-feast . The pic shows the simple frying in a non stick pan no oil or butter . I know it got the proper amt of sugar in the cure as the
meat starts to get a bit dark that when it is done and ready to eat . This is so easy to make and can be used in several recipies
Adding it to beans for Sunday BBQ and NFL....thanks for the positive comments ...
 
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Bearcarver if by finale you mean a look at finisbed product ok ! A 50 degree am in Florida calls for bacon and biscuits with eggs on the side ... these small medallions are perfect for a camp stove or a small fry pan on a small rv stove that we use for b-feast . The pic shows the simple frying in a non stick pan no oil or butter . I know it got the proper amt of sugar in the cure as the
meat starts to get a bit dark that when it is done and ready to eat . This is so easy to make and can be used in several recipies
Adding it to beans for Sunday BBQ and NFL....thanks for the positive comments ...
Yup---That's the "Finale" I wanted to see, and it looks Great !!!
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I always use Pork Loin for CB, but that Tenderloin CB has to be even better---Gotta be Nice & Tender!!
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Nice Job Dogman!!
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Bear
 
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