I've made 100's of pounds of pork loin back bacon and never trimmed my loin down to the muscle only. It seems like such a waist as I have never had tough and chewy product. Hopefully you saved the trim to grind for sausage.
You said to use pink curing salt #2 ? #2 is generally used for pepperoni, hard salami and Prosciutto type products with extensive curing times without any cook, were #1 is more appropriate for a 14 day cure.
This time i put BAY LEAVE IN IT. HE HEE. Next time, going to try SOY SAUCE 👉👉 EVERY KIND OF MY PORK , No matter if its ribs pork chops, what ever > ITS A MUST HAVE CINNAMON, BROWN SUGAR, Some Chicken bouillon is a nice flavor to me
1st of all there so many flavors of bacon and Canadian Bacon You can make.. I try to keep with the basic. Apple wood or Hickory> My touch of flavor. i like in it is? Cumin, Cinnamon, Maple, and brown sugar. > THERE CHEERY, APPLE, Maple, Hickory, Oak, Whiskey, ORANGE LIST GOES ON AND ON.
The 'equilibrium' brine is MUCH better. There's absolutely ZERO GUESSING on the brine time because there's the PERFECT AMOUNT of salt. ....and if you can't get to it for some reason after the brine time? No worries! I've let mine go several days after the time in my recipe and it was still perfect! EVERY TIME!
Salt is salt. The reason why you wont get enough salt with the kosher salt is because you're measuring by volume instead of weight. If you did it by weight you'd have 2 different volumes for 2 different densities of salt.
I've made 100's of pounds of pork loin back bacon and never trimmed my loin down to the muscle only. It seems like such a waist as I have never had tough and chewy product. Hopefully you saved the trim to grind for sausage.
I don't understand why you are throwing the trimmings away
You said to use pink curing salt #2 ?
#2 is generally used for pepperoni, hard salami and Prosciutto type products with extensive curing times without any cook, were #1 is more appropriate for a 14 day cure.
Yep, I wasn't sure what he said but CC showed nitrates. Should be Cure#1, mot # 2
Pink curing salt # 1 is used for curing meats for under 30 days and pink curing salt # 2 is curing longer than 30 days.
This time i put BAY LEAVE IN IT. HE HEE. Next time, going to try SOY SAUCE 👉👉 EVERY KIND OF MY PORK , No matter if its ribs pork chops, what ever > ITS A MUST HAVE CINNAMON, BROWN SUGAR, Some Chicken bouillon is a nice flavor to me
1st of all there so many flavors of bacon and Canadian Bacon You can make.. I try to keep with the basic. Apple wood or Hickory> My touch of flavor. i like in it is? Cumin, Cinnamon, Maple, and brown sugar. > THERE CHEERY, APPLE, Maple, Hickory, Oak, Whiskey, ORANGE LIST GOES ON AND ON.
The 'equilibrium' brine is MUCH better. There's absolutely ZERO GUESSING on the brine time because there's the PERFECT AMOUNT of salt. ....and if you can't get to it for some reason after the brine time? No worries! I've let mine go several days after the time in my recipe and it was still perfect! EVERY TIME!
Salt is salt. The reason why you wont get enough salt with the kosher salt is because you're measuring by volume instead of weight. If you did it by weight you'd have 2 different volumes for 2 different densities of salt.
What temp was your smoker ?
It should be about 200°-220°. Cook to an internal temp of 145°-150°.
It's amateur hour.
You waste to much meat. Sorry.