How to make smoked bacon?

How to make smoked bacon?

Postby senorkevin » Thu Nov 15, 2012 2:40 pm

I would like to try and smoke a loin (without skin) but how?
Is the amount of cure # 1 the same? What is the curing time? etc etc etc
Also how do I make Canadian bacon or maple bacon?
Thanks
An Englishman living in México.
There'e not such thing as a stupid question, just a stupid answer!
senorkevin
Registered Member
 
Posts: 354
Joined: Tue May 01, 2012 12:47 pm
Location: Mexico

Postby Oddwookiee » Thu Nov 15, 2012 3:34 pm

Private recipes I can't speak to, others here know better then I.

Canadian bacon is easy. Boneless pork loin as long as you can get it is all you need. Rub with curiing salt, pump with brine and then treat as you would a belly. I let it them sit for a few days, then smoke & cook to 140F. Also- knock off a couple 1-inch pieces as a smoked boneless pork chop, you'll love 'em.

Maple is harder. Artificial maple flavor or maplein is commonly used, but best bet (if you're in the US) is order a quart or gallon jug of commercial (also sometimes called grade C) real maple syrup. You can fudge the flavor with blackstrap, brown sugar and vanilla, but it isn't as good as the real thing and tastes more like pancake syrup. Speaking of, if you want to do just a little as a test, go buy a jug of real maple syrup at the closest grocery store and molasses. Maple for flavor and the molasses, used very sparingly, will give a back-of-the-mouth flavor depth you'd normally get from commercial grade syrup.
Oddwookiee
Registered Member
 
Posts: 255
Joined: Tue Apr 10, 2012 7:32 pm
Location: Oregon City, OR, US

Re: How to make smoked bacon?

Postby BriCan » Fri Nov 16, 2012 9:59 am

senorkevin wrote:I would like to try and smoke a loin (without skin) but how?
Is the amount of cure # 1 the same? What is the curing time? etc etc etc
Also how do I make Canadian bacon or maple bacon?
Thanks


Maple bacon -- http://forum.sausagemaking.org/viewtopi ... aple+bacon

HTH
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2203
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Postby senorkevin » Wed Nov 21, 2012 3:10 am

Thank you very much BriCan.
I dont mean so sound fussy but I want to make it with a loin and not belly.
I am a novice at all this and was wondering if you can send a recipe for a loin without skin and my curing salt is 93% salt and 7% sodium nitrite.
Also I live in Mexico and cant find maple suger but I found "100% Canadian maple syrup." Will that do?
An Englishman living in México.
There'e not such thing as a stupid question, just a stupid answer!
senorkevin
Registered Member
 
Posts: 354
Joined: Tue May 01, 2012 12:47 pm
Location: Mexico

Postby NCPaul » Wed Nov 21, 2012 3:21 am

What type of equipment do you have? This detrmines what you can do.
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2709
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Postby senorkevin » Wed Nov 21, 2012 4:11 am

It would be easier if you could tell me what I need!
An Englishman living in México.
There'e not such thing as a stupid question, just a stupid answer!
senorkevin
Registered Member
 
Posts: 354
Joined: Tue May 01, 2012 12:47 pm
Location: Mexico

Postby johnfb » Wed Nov 21, 2012 4:20 am

senorkevin wrote:It would be easier if you could tell me what I need!


It would be easier...and more helpful ...if you answered the question put to you. We are here to help if we can, the least you could do is offer some information when requested in order to get the help you need!!!
User avatar
johnfb
Global Moderator
 
Posts: 2427
Joined: Mon Aug 13, 2007 10:03 am
Location: Dublin, Ireland

Postby senorkevin » Wed Nov 21, 2012 4:22 am

I have scales to .01g and digital scales upto 5kg
Food grade bags
clay pots
marinade syringe (for turkey I think!)
vacuum sealing machine

not sure what else
An Englishman living in México.
There'e not such thing as a stupid question, just a stupid answer!
senorkevin
Registered Member
 
Posts: 354
Joined: Tue May 01, 2012 12:47 pm
Location: Mexico

Postby BriCan » Wed Nov 21, 2012 5:21 am

senorkevin wrote:Thank you very much BriCan.


You are welcome

I don’t mean so sound fussy but I want to make it with a loin and not belly.


No problem, just sub the belly for the loin it will still work. :D

I am a novice at all this


Listen; can you keep a secret and not let anyone else know ----- so am I and I really don't know what I am doing :oops:

and was wondering if you can send a recipe for a loin without skin and my curing salt is 93% salt and 7% sodium nitrite.


Wheel's has a good one which is simple to use -- so long as you are not doing a humongous piece :)

http://www.localfoodheroes.co.uk/calcul ... ure_bacon/

Also I live in Mexico and cant find maple suger but I found "100% Canadian maple syrup." Will that do?


Yes it will do; I am just a clean freak and hate getting that messy :lol: if I remember right Jim (captain wassname) did one with maple syrup
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2203
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Postby NCPaul » Wed Nov 21, 2012 8:49 pm

A number of us on this site cold smoke bacon; that is smoke generated with almost no heating. The two most popular devices for this are found here:
http://www.macsbbq.co.uk/CSG.html
and here:
http://www.amazenproducts.com/SearchResults.asp?Cat=12
Both web sites have instructions for their use. You will have to find out if the product and sawdust are available in Mexico. A large cardboard box can be used as a smoking chamber. It is best to do this when the outside temperature is less than 65 F. I have often done it overnight.
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2709
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Postby wheels » Wed Nov 21, 2012 8:55 pm

It would appear to be available from the UK site, see:

http://www.macsbbq.co.uk/OrderROW.html

Phil
User avatar
wheels
Global Moderator
 
Posts: 12717
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby senorkevin » Fri Nov 23, 2012 12:23 am

So do I just replace the amount of sugar with the same amount of maple syrup?
Do I need to buy one of those cold smoke machines or can I smoke it in my smoke n grill?
An Englishman living in México.
There'e not such thing as a stupid question, just a stupid answer!
senorkevin
Registered Member
 
Posts: 354
Joined: Tue May 01, 2012 12:47 pm
Location: Mexico

Postby NCPaul » Fri Nov 23, 2012 2:42 am

or can I smoke it in my smoke n grill?


I asked you what you had available for smoking, I'm not familiar with this, could you post a picture of your "smoke n grill"?
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2709
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Postby senorkevin » Fri Nov 23, 2012 3:06 am

It is called a Brinkmann smoke n grill. I think it is for hot smoking not cold.
I will upload a photo in the morning.
An Englishman living in México.
There'e not such thing as a stupid question, just a stupid answer!
senorkevin
Registered Member
 
Posts: 354
Joined: Tue May 01, 2012 12:47 pm
Location: Mexico

Postby NCPaul » Fri Nov 23, 2012 12:15 pm

You would need one of the cold smoke generators if you wanted to cold smoke.

I looked up the Brinkmann smoker here:
http://images.brinkmann.net/docs/pdf/810-5301-C.pdf

With this type of smoker, you can hot smoke bacon or loin. Try to maintain the smoker at 200-225F until the meat reaches 150F. This should take 3-4 hours.
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2709
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Next

Return to Smoking and Barbecuing

Who is online

Users browsing this forum: No registered users and 1 guest