Makin' bacon #2
 

First, I'd like to thank Bruce for posting the link. Also to Seakdivers for the post that led me to Buckboard bacon.
Aw-shucks. the time I've spent looking at the links.
Amazon for the about 50 bucks worth of books.
Hi-Mtn for the spice to cure $11.??. And best of all, a great keystone cops deal at walmart to pick-up a small fridge for meat. $90.00+
Anyone wanting to help buy some meat, now that I have the rest of show. Please send to: timeonmyhands@youwish.com.

"Disclaimer" Zippy spelling. If I get tomaine and die, no one will be libel. I do not ask for any advice from people that have been, done all things, except airline pilot, fighter pilot, submarine pilot. But I might have missed a post about these qualifications? This is not a request for money. One day I'll write the real shit in BB's BS
OK I got the sob in wheelbarrow and to back door and into the house, after I moved a few old computers and other shit. Now to get it from box to table. Thanks again B&S. Boy what fun.

Just in case Bruce and Seakdivers doesn't get the left hand of this, please PM me.

Sorry if I seem to put the onus on Bruce and Seakdivers about the money and time I've spent about makin bacon. Can't find the old photo about makin bacon.
But for true I have a book by Morton salt, by snail mail years ago. And 1 of their hi-dollar meat pumps.
This just seemed like a great time to indulge in one of my. word check. Idiosyncrasy, change the y to i and add e?? hell I don't know.
Thanks for excuse to give it a try.
Miller Chill isn't bad, but does nothing for my spelling and vocabulary

Youze a growed up man, if ya get ptomaine poisoning, it be your fault.
Pumping salt water into the meat defeats the purpose of doing it yourself.

[Not eating popcorn, but chips and guacamole. Crunch crunch. Am now represented in this thread too. O the humanity! -- or porcinity.]

fuck ya. Said in a nice way, I hope BTW the big words confuse even M&W online. "porcinity"
The word you've entered isn't in the dictionary. Click on a spelling suggestion below or try again using the search bar above.
So just maybe you should put my post on ignore and keep your west coast comments.

Bruce. the meat pump was for hams. to inject around the bone and prevent bone sour, which was bad news. About the time I read all this, I gave up on the big plain to cure meat. But your links have restored the urge. Store has a boneless pork loin on sale for $1.69. Which should make Canadian bacon. + they have Mortons sugar cure. Hell I'll give it a try.

Porcinity is not a word. Something he made up from porcine, probably, relating to or suggesting swine.

I been thinkin bout makin sum beef bacon, usin a brisket and a cold smoker of my own makin. As for the brine I believe a simple brown sugar and black pepper seasoning will work fine.

It's got a good beat and I can dance to it... I give it a 93.





Sorry man, I couldn't resist.

Well, I don't think you can really be hatin' on a parallel construction tweaking a famous radio-announcer blurt! Why, that would be hemipygian! (Which would describe certain cuts of ham...) Think I should suggest hemipygian, adj. and n., to Bill O'Reilly? It's not in the dictionaries yet, but they can make room.

Half-assed. I like it.

Smoke cured donkey? Sounds kinda tough, try the jerky.

The Pork loin came out of seven days of Morton's smoke flavored sugar cure today. Not sure about the smoked taste, I trimmed a little off and fried. A bit salty. Will rest in fridge for a day or 2 then smoke.
Photos later.

This has been fun. I used some of the directions for Morton cure and some from Hi-Mts buckboard bacon. Then I jacked with 2 thermometers that we've discussed before. So I trimmed a little off last night and fried, great, but needs a little hickory smoke. So I fixed my ice tray with chips and the damn heat never got high enough to help.
Because Hi-Mtn said to use 150 F. for 45 minutes then go for 200 and an internal temp of 140, let rest for 1 hr.
So we're resting now.
I promise I'll get some photos tomorrow and never do this again.

Pictures? Aren't you going to send everyone a sample?

Ok. Here's a photo of the start. If I did this right, click photo for the rest of the story.
A learning experience for me. The below recipe from Morton's must be for a small chunk of loin, not a whole one. I let it set 7 days. But I think 10 would have been better? I also used the smoke flavored cure mix, that they didn't say use. And no damn sugar.

Canadian Bacon
Prep Time: 20 minutes; refrigerate 3-5 days
Servings: 1 pork loin, cut into 1/8 inch thick slices


--------------------------------------------------------------------------------

Ingredients
1 boneless pork loin
1 tablespoon Morton® Tender Quick® mix or Morton® Sugar Cure® (Plain) mix per pound of loin
1 teaspoon sugar per pound of loin

--------------------------------------------------------------------------------

Directions

Trim fat from pork loin. Mix Morton® Tender Quick® mix or Morton® Sugar Cure® (Plain) mix and sugar. Rub mixture into the loin. Place loin in "food grade" plastic bag; tie open end. Refrigerate and allow to cure for 3-5 days. Remove from cure. Soak loin in cool water for 30 minutes; pat dry. Refrigerate uncovered to dry slightly before cooking.
Cut into 1/8 inch thick slices. Preheat skillet; brush with oil. Fry over low heat, turning to brown evenly, about 8 - 10 minutes.

Pea Meal Bacon: After loins are dry, rub liberally with a mixture of cornmeal and black and red pepper to taste. Cover with plastic wrap and refrigerate. Before frying, sprinkle slices with additional cornmeal.

http://farm2.static.flickr.com/1084/...84cd601499.jpg