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Back Bacon

Jolly Bill Barker
Jolly Bill Barker Posts: 119
edited November -0001 in EggHead Forum
What is back bacon? I know it is a Canadian term. I was wondering if it is another name for Canadian Back Ribs.

Just wondering.
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Comments

  • Bacchus
    Bacchus Posts: 6,019
    Could be what we call Pioneer/Buckboard Bacon made from Loin rather than butt. It is very similar to "Canadian Bacon".
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  • Capt Frank
    Capt Frank Posts: 2,578
    It is what we call Canadian Bacon. It is made from pork loin. I have some curing in the fridge as we speak. You might want to go to the recipe page and check out "Our Nicky's Canadian Bacon", it is easy to do and wonderful stuff. B)

    Capt Frank
    Homosassa, FL
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  • thirdeye
    thirdeye Posts: 7,428
    DSC09657ac.jpg

    Here is what it looks like...It takes about 8 days to cure the loin and a few hours to smoke it. It has the color and texture of ham.

    DSC09309a.jpg

    DSC03536a.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Jolly Bill Barker
    Jolly Bill Barker Posts: 119
    That looks brilliant B) . I was thinking that a butt was going to be my next cook but this may have just replaced that thinking.
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  • Unknown
    Unknown
    does anyone have any tips on curing :huh:
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  • Capt Frank
    Capt Frank Posts: 2,578
    Hi Haley,
    Go to the recipe section of the forum/pork/Our Nicky's Canadian Bacon, it gives you easy step by step instructions. B)
    The hardest part for me was locating the curing salt, Bass Pro and others carry Hi-Mountain Products, but only the sausage and jerky cures, which is not the same as the bacon stuff. I finally had to order from the website and the shipping was quite high compared to the cure price. Well worth it though, I am using tenderloins and am on my second batch now :woohoo:

    Capt Frank
    Homosassa, FL
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  • Jolly Bill Barker
    Jolly Bill Barker Posts: 119
    Well it is funny sometimes how things come together in a cosmic way.

    I am visiting my in-laws here in Ankeny IA and we went over to Sportsman's Warehouse to buy some walleye jigs and low and behold they had the Hi Mountain Buckboard Bacon box sitting right next to all of the jerky stuff. So you just know I purchased a box.

    When I get home first thing Monday I am going to start curing some back bacon.
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  • Bacchus
    Bacchus Posts: 6,019
    Other options are "Instacure", "Pink salt", "Prague Powder", & Tenderquick. They are much cheaper thean Hi Mtn but are basic. Adding sugar &/or maple results in a similar cure the Hi Mtn.
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  • Jolly Bill Barker
    Jolly Bill Barker Posts: 119
    Well the outcome was today and all I can say is, "Thank You!" This is with out a doubt the best bacon I have ever had. I can't believe how easy it is. This will become a standard around here for sure. Thanks again guys for all of the info and help. :)
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