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rob g

Full Fledged Farker
Joined
Mar 29, 2014
Location
Baden, Ontario, Canada
Got my back bacon finished today. Probably the last batch until fall and it cools down a bit. Cured with Morton's Tenderquick and garlic, black pepper, onion, paprika, brown sugar for flavor. Cold smoked for 8 hours with a pellet tray of half apple and half cob pellets.
 

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Have never seen bacon with so much lean meat! You mentioned loins but does not look like a pork loin at all. What gives?
Ed

These were pork loins about 7-8lb each. I cut them in half to fit the zip lock bags plus they would have been too long to fit the cheap propane smoker box I use for cold smoking. They had a nice layer of fat on the one side. They may have been towards the thick end of the loins. With the fat they fry up nice. At $1.88/lb vs $5+/lb for pork belly I'm not going to squawk. It doesn't hurt so much when I give a bunch away to friends and family lol
 
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