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Old 05-09-2013, 10:55 AM   #131
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That small piece may not be there if you bought a boneless loin. If you went with a full loin with bones, I think it would be there. It's usually part of the chops. Then your butcher could bone it for you (or you could do it), leaving that piece attached.
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Old 05-09-2013, 11:16 AM   #132
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Thanks. I'll put that on the list. Right after Canadian bacon.
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Old 05-09-2013, 11:35 AM   #133
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Looks like the difference between Canadian/back bacon and British/Irish bacon is the tail on the loin and the preparation method. That is, they both use the loin.
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Old 05-09-2013, 12:42 PM   #134
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I'm sensing another challenge...
Pacanis' Personal Pig Challenge - Makin' Bacon in every country
Maybe take a detour around the Middle East...

If I recall Kylie posted some bacon that looked just like that British bacon from her trip. I think I asked her what kind of meat it was. It looked delicious all cooked up.
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Old 05-09-2013, 12:53 PM   #135
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More Pig Pics

It's on the smoker and doing it's thing.
I ran into a small mechanical difficulty early on. I thought 1/4 chimney of lit charcoal would get me hovering around 180F. It didn't. It stalled at 156 and barely ignited my chips. Another 1/4 chimney and we're cruising along at 200F right now with the WSM throttled back some. Close to my target temp of 180...
The slab was 36F when it went on and is 90 right now. More than halfway home, but I don't want it done too quickly. Not before it can suck up a lot of smoke and hopefully not shrink much by cooking slower.
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Old 05-09-2013, 01:08 PM   #136
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Using this process will it need refrigeration when it has finished smoking?
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Old 05-09-2013, 01:15 PM   #137
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Good question.
It's cured. It's smoked/cooked.
I guess if it was 200 years ago it wouldn't need refrigerated, or if you were a hermit in the woods.

I remember a discussion years ago about not refrigerating cooked breakfast bacon if you were going to use it later on for supper. For what that's worth.

I suppose if I had a cool root cellar I could hang it up. I don't know if anyone practices this today if they don't have to. I think I will visit Google.
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Old 05-09-2013, 01:20 PM   #138
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Here's a couple good answers, Bea.
food preservation - How can I cure and store bacon in a warm climate? - Seasoned Advice
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Old 05-09-2013, 01:29 PM   #139
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Quote:
Originally Posted by pacanis View Post

Thanks that was interesting!
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Old 05-09-2013, 01:57 PM   #140
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I thought so, too. It looks like it's all about the moisture content.

But we know we have to have that moisture content to be able to wrap it around shrimp and asparagus and onions and fatties and scallops and filet mignon and mushrooms and jalapenos and...

Fifteen degrees more to go.
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bacon, recipe

Makin' Bacon! My first attempt at making my own bacon :pig: I will start this week long process by showing the pics from last night. The pork belly. [ATTACH]17816[/ATTACH] [ATTACH]17818[/ATTACH] The rub, or cure. Sugar- 1/2c + 3TB Kosher salt- 2TB + 2tsp Pepper- 1/2tsp Pink curing salt- 1-1/2tsp [ATTACH]17817[/ATTACH] Placed in a lasagna pan and rubbed all over. [ATTACH]17819[/ATTACH] And then placed into a ziploc bag and back into the pan. This will now be cured for seven days in the refrigerator. During this time it is supposed to prodice liquids which will be "massaged" back into the belly so the cure stays evenly distributed. [ATTACH]17820[/ATTACH] To be continued... 3 stars 1 reviews
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