Two Canadian Bacons started today...

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tom kish

Newbie
Original poster
Jan 8, 2012
20
10
Toledo, Ohio
Well, I started two 5# loins on their way to Canadian baconhood this evening.  I used my dry cure, same as for a 5 pound belly slab, but I found something that made the application a lot easier:

95fca99a_PowderedCure-400.jpg


I mix my Instacure #1 and Kosher salt together in the Magic Bullet until it is powdered finely.  In the instance of my first batch, I also powdered the brown sugar in with it.

bccff126_BrownSugar-400.jpg


After a good massaging, it was into the bag, then into the fridge.

Next up: innocent looking green peppers.

705a9170_Jalapenos-400.jpg


These were also run through the Magic Bullet, and the resulting paste was placed onto both sides of the loin after the cure rub was applied.

c396780e_Jalapeno-400.jpg


I've got at least 8 days before they are ready, probably will give it a couple more, then let them air out for a day in the fridge before smoking.  I'm debating on apple or cherry wood smoking the brown sugar CB, but I'm definitely going to use mesquite on the latter.  Ordered more dust from Todd, as well as a remote sense thermometer, should be here later this week.  I'll let you know how it turns out, with pics of course. 
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I have seen a few baconish posts with people using jalapenos while brining. I really like the sound of jalapeno bacon. I just did up to big bellies and I was stupid and didn't try it. So how does the jalapeno flavor come through in the end product? Is it a very distinct flavor or is there just a slight flavor and is there some heat to the bacon or not?
 
I have seen a few baconish posts with people using jalapenos while brining. I really like the sound of jalapeno bacon. I just did up to big bellies and I was stupid and didn't try it. So how does the jalapeno flavor come through in the end product? Is it a very distinct flavor or is there just a slight flavor and is there some heat to the bacon or not?
I'll let you know on this one.  It's my first jalapeno bacon of any sort.  The method I'm using is a dry cure, rather than a brine, so my guess is that the flavor and heat will be a little more intense than if I had brined it.  I had tried wet curing some garlic/pepper (belly) bacon, and the garlic flavor wasn't as pronounced as it was with the dry rub (I had used roughly double the amount of fresh garlic in the brine).
 
 
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