Primitive Archer
Main Discussion Area => Cooking Forum => Topic started by: Stoker on April 20, 2015, 05:33:59 pm
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Made some polish bacon. Started with a nice peice of side pork 660g About a pound and a half for our american freinds.. Made a mixture of course salt 35g 1 1/4oz
brown sugar 35g 1 1/4oz
onion powder 10ml 2tsp
instacure (prauge #1) 2g 3/8tsp
paprika 30ml 2tb twice
Do a dry rub.. wrap tightly (I vacuum seal).. let sit a week.. flipping every day..Rinse and dry.. dedge with paprika
Smoke with hickory 12 hrs or longer ifin you like more smoke 80 - 100 degress
It will now be cold smoked and not cooked
option - 1- We air dried the piece in our beer fridge for a week placed between 2 paper plates
option - 2- Fully cook enjoy
We thick sliced put on a stick bbq'ed than enjoyed
Thanks Leroy
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MEAT CANDY!!!
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Whoa - that looks GOOD ! Bob
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Your killin' me Leroy! That looks awesome.
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Thanks fellas... Only tastes better than it looks.. It is surprizing easy to make.. i bust out my little cheif smoker.. The boy wants to do a whole side.. I have made it a coupla times.. Used apple, maple, but hickory is the answer
Thanks Leroy
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I bought a pork loin last week at the store, cut it in half and I have it sealed in a vacuum bag with Morton's TenderQuik. I will be smoking that later for Canadian Bacon.
Pig.
Salt.
Smoke.
'S all good!
I gotta remember to try this one, though! Oh baby, oh baby.
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That looks fantastic Leroy ! I'm putting it on my list to do. Thanks for instructions and ingredients.
Tracy
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JW - Those 3 ingredients are prefect what can go wrong.. I haven't made Canadain bacon yet.. would be a prefect excuse to have eggs benedict..
Tracy - Your welcome.. Ifin you got any questions befor you start you can pm me if you wish
Thanks leroy