Mid loin bacon

Discussion in 'Smoking Bacon' started by johnyd, Oct 24, 2011.

  1. johnyd

    johnyd Smoke Blower

    After seeing everyones Q views and threads on Canadian bacon I decided to do a feature on mid loin bacon. 

    This is a very popular bacon cut here in NZ, Similar to Canadian as it uses the sirloin. 

    I started by buying a 2 Kg cut of loin ( it was on special for $ 9.99 a Kg ) I had to remove the chine bone myself ( but thats no biggie) and used that to make "bacon bones" for soups and cooking etc

    Here is the start of the process 1 X loin

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    Chine bone removed

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    As the cure usually takes a bit of time to get under the fat / skin layer I wanted to try and get a better coverage by opening up slots between the meat and fat

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    I put the rub on, which had the addition of pepper and rosemary and a 50/50 mix of molasses and sugar.... I was going for a savory style

    Before it all went into the zip lok bag I used a chopstick to push cure into the slots I had prepared 

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    After a week of sitting in the fridge in its bag I took it out and washed it down and let it soak in water for 2 hrs

    Then back into the fridge for a day to get a good pellicle forming

    I then rolled and tied it and trimmed the ends 

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    Here we are in the good ol' Brinkman  with a light TBS going on for 7 hrs

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    I then added the charcoal and let it gently heat away for another 4 hrs at about 120 then a ramp up of heat for the last 3/4 hrs to get the temp up around 145

    I think it turned out O.K.

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    Oh and just because I hate to waste smoke and heat, I threw in a rubbed piece of top side beef, this was just heated but no slow smoke applied ....so there was no smoke ring to impress y'all with 

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    Last edited: Oct 24, 2011
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Wow!!!!

    That Mid Loin Bacon looks Awesome!!!!

    Thanks for showing!!!

    Any pics of slices???   I'd sure love to see some of each!!!!

    Thanks,

    Bear
     
  3. teeznuts

    teeznuts Master of the Pit

    Can't wait to see some slices of both!
     
  4. johnyd

    johnyd Smoke Blower

    OK some shots of the cut up products......... knew I should of done that at the start!

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    I wasnt rapt with the beef, it tastes great ...with that nice charred flavour and a good hot spicyness from the rub but it is a touch over done

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  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's what I was waiting for!!!

    They both look great----Beef could be a little less done, like you said, but I'm not that picky!!!

    Thanks for the show!!

    Bear
     
  6. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looks delicious!  Now if that beef is too overdone and you want to throw it out... throw it out my way to Texas!  May be a little tough, be a lot tougher if ya didn't have any to begin with![​IMG]
     
  7. johnyd

    johnyd Smoke Blower

    LOL Pops it was a Texan that taught me to appreciate charcoal cooked beef! Its still a nice juicy cut, I guess I'll just take it to work and try and convert some more heathens that cook on gas grills! 
     
  8. moikel

    moikel Master of the Pit OTBS Member

    Nice job ,bro. What did you use in the cure? Wife is Canadian ,getting ready to do a big batch which I  will then give to people at xmas.
     
  9. johnyd

    johnyd Smoke Blower

    Its a pretty standard dry cure Moikel.

    per Kg of meat

    2.5 grms pink salt

    18 grms plain salt

    10 grms sugar

    Rub onto meaty side and smear a bit on the skin side, into a zip lok for 2 days plus 1 day per half inch of thickness, usually leave for a week most times. Turn it every day and massage (dredge)

    I just add  to that basic mix depending on if I want a savoury or sweet bacon, can use maple syrup or honey instead of sugar, can add garlic powder or herbs and like this one I used a table spoon of  

    molasses 
     
  10. smokinal

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

    They both look excellent Johny, I like my beef a little on the rare side, but yours looks delicious!
     
  11. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Very nice!!

     Thanks for sharing!!

      Craig
     
  12. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    That looks great !!!
     
  13. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Wow that looks awesome!!
     
  14. sound1

    sound1 Smoking Fanatic

    Now that's a meal. 
     
  15. jc1947

    jc1947 Smoking Fanatic

    Very nice....Bet that would be great with cheese in a sammie.

    JC1947
     
  16. johnyd

    johnyd Smoke Blower

    It was awesome sandwich food, smeared with garlic and pickle then nuked for 20 seconds...... hot roast beef sammy mmmmmmm! 
     
  17. venture

    venture Smoking Guru OTBS Member

    Great use of the animal.  For those who are budget minded like me, the so called boneless pork sirloin roast makes a great Canadian bacon.  Much cheaper and just as good as the more premium cuts off the loin.  A great cut that makes a great roast, good pork chops, and is nice to cure too!

    Good luck and good smoking.
     
  18. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    That piece of pork looks awesome. thanks for sharing the view
     

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