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loin back bacon

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bigphil
bigphil Posts: 1,390
in EggHead Forum
Grabbed a pork loin about 10 1/2 pounds and cut it in half and followed Michael Ruhlman's method from his book Charcuterie . Left it cure for 8 days in the frig till it felt nice and firm and then two days sitting in the frig till it got a little tacky . Today i smoked it with apple and a little hickory wood at 260 degrees at the grid till a internal temp of 145 degrees smells and looks amazing . Waiting on it to chill in the frig then slicing it up 
Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • jlsm
    jlsm Posts: 1,011
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    I've been meaning to do this for so long. Let us know how it turned out.
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • grege345
    grege345 Posts: 3,515
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    I just sliced up some this morning after the week process. Soooooo good. Yours has incredible color!
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • bigphil
    bigphil Posts: 1,390
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    it's all sliced up i fried up a few pieces tastes really good not exactly the same taste as regular bacon but still a great flavor . Gotta be care full cooking it since it doesn't have anywhere near the same fat regular bacon has to cook with i used a little pam in my CI pan 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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