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I tried making bacons for the first time. I bought a pack of pork shoulder from Costco for Hillbilly bacon. and a loin for some Canadian bacon. I started curing them last Thursday.

Here is a pic of the hillbilly bacon just after curing.

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These 2 pics are just after pulling the meat from the smoker.

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Here's a pic of the Canadian bacon just after the cook.

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Now for the food porn. I haven't cut the Canadian bacon yet but here you go.

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I would have had more pics of the food being cooked but the kids were eaating it as fast as I could cook it.
Nice job, and great pictures.
How long a cure did you go with?

Doug and I have done Bacon a couple of times together, buying a case of pork belly's between us and then curing them with the Himountain cures, in the bottom of Doug's big fridge.

The last time that the price of loins dropped I did 3 larger loins as Canadian Bacon.

You sure are right about needing to cure more as soon as you start cooking, the kids can eat it faster than I can make it though.
I cured them for 7 days.

SOEzzy where did you buy your porkbellies?
We got them from Gary's Meat in Payson!

The ones we got before that, were from the Chinese Supermarket on 9000 South just East of I15!
Thanks SoEzzy!! Is this the market that you're talking about?

Ocean Mart
115 W 9000 S
Sandy, UT 84070

(801) 255-1118

Mon-Sun 9:30 am - 8:30 pm
Yes that's the one... I think.

It's the Chinese market by the 900 club and I think there may be a liquor store there, (but I was looking for the market and didn't pay much attention to what's around it... sorry)!
What temp did you pull them from the smoker?
I smoked them at 200 degrees and pulled the Hillbilly bacon at 140 degrees and the Canadian bacon at 150
Chris can you post the link for the bacon recipe and procedure? I'd like to give it a try this season.
Here's the dizzypigs canadian bacon recipe http://www.dizzypigbbq.com/recipesBacon.html

Here's the about.com recipe http://foodpreservation.about.com/od/Sal...t-Home.htm

Himountain's buckboard bacon cure is available at The Sportsman's Warehouse http://www.himtnjerky.com/buckboard.html for around $5.00 a box, and it cures 25lbs of meat. You can use this for Canadian bacon, (pork loin), buckboard bacon (boneless pork butt), peameal bacon, (boneless pork butt rolled in cornmeal), or belly pork bacon.

Some use prague powder, (pink salt), some use TenderQuick, (salt, sugar, nitrite and nitrate mix) http://www.mortonsalt.com/for-your-home/...an-bacon/5

Make sure you use either TenderQuick or Pink Salt, in your cure as it helps prevent botulism formation.
I used the Dizzy Pigs Canadian Bacon recipe with Morton tenderquick. I didn't have any Dizzypigs steak seasoning so I used Montreal steak seasoning instead.

Here is the recipe that I used for the Hillbilly bacon.
This one is not my favorite it is too much like maple syrup bacon.
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