Everglades Bacon Medallions

Discussion in 'Smoking Bacon' started by dogman60, Oct 17, 2016.

  1. dogman60

    dogman60 Fire Starter

    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: Oct 23, 2016
    dirtsailor2003 likes this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty! Nice smoke!

  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That looks delicious!

    Nice job!

  4. Nice. Explain TC for a newbie?

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  5. b-one

    b-one Smoking Guru OTBS Member

    Nice twist!
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looking Great, Dogman!!![​IMG]

    Be Back for the Finale!!


    What is TC ??

  7. dogman60

    dogman60 Fire Starter

    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 .
  8. dogman60

    dogman60 Fire Starter

    Sorry guys typo and poor vision .
    TQ = tender quick!!!!
  9. Ok. Thanks. I would have gotten TQ. But TC stumped me

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  10. What is the difference between tender quick and cure#1?

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  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    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.

  12. dogman60

    dogman60 Fire Starter

    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 ...
    bearcarver likes this.
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup---That's the "Finale" I wanted to see, and it looks Great !!![​IMG]----[​IMG]

    I always use Pork Loin for CB, but that Tenderloin CB has to be even better---Gotta be Nice & Tender!![​IMG]

    Nice Job Dogman!![​IMG]

  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Very nice!

  15. gearjammer

    gearjammer Master of the Pit

    Dang, looks good to me.

    Points to you Sir.


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