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[Slimpicker]

Quick equilibrium dry brine for Bacon or Canadian bacon
25 grams/kg coarse kosher salt
20 grams/kg brown sugar (or variant)
2.4 gms/kg cure #1
You can add other flavors.to the mix as well if you like a flavored bacon

That's good for how many lbs of meat?
For how big a slab???

 

[RustyJake]

That's good for how many lbs of meat?
For how big a slab???

There is approximately 2.2 lbs/kg
So you could change the 1 kg to 2.2 lbs if you want to use that measurement
I cut my two bellies into 3 pieces each. About 1.5 kg per piece (3.3 lbs). Using kgs, I just multiply the weight of each piece in kgs by the amount in grams
Much easier to work in kgs and grams....
Or buy a scale that does both....lol

 

[Slimpicker]

Or buy a scale that does both....lol

I got one now... so the formula was good for each 1 kg of meat is what you're saying

 

[RustyJake]

I got one now... so the formula was good for each 1 kg of meat is what you're saying

Yeah, sorry I wasn't clear on my /kg when I posted above. I will update to reflect/kg of meat

 

[RustyJake]

Bacon is done, slice it tomorrow with Dexter


And tonight's dinner was reverse seared picahna


Turned out amazing, so tender and perfectly cooked for us

 

[Shedd]

Bacon is done, slice it tomorrow with Dexter
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And tonight's dinner was reverse seared picahna
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Turned out amazing, so tender and perfectly cooked for us

Man that pichana looks really good. I’m going to Costco tomorrow, I’ve already got a cap on my list. I keep looking at trying to make bacon but pork belly seems to always be more expensive per lb than bacon. It looks really delicious! Awesome job

 

[RustyJake]

Man that pichana looks really good. I’m going to Costco tomorrow, I’ve already got a cap on my list. I keep looking at trying to make bacon but pork belly seems to always be more expensive per lb than bacon. It looks really delicious! Awesome job

Thanks.
Bacon can be bought cheaper, but nothing like what you make. If you go to a butcher you might get something closer. It is worth the work!
Heck, buy a pork loin next time they have them on sale, make back bacon. That is cheap and easy
This was my first cap, it was definitely something I will do again

 

[Sodaking27]

Nothing like a batch of homemade salsa.

 

[RustyJake]

Bacon is all sliced and packaged.

It all turned out great. The 1/2 salt version is very good, would do that again. Definitely taste the maple flavor more when the salt is cut back

 

[primeone]

Boiled in beer, kissed by smoke!

 

[Parrothead1809]

Nothing like a batch of homemade salsa.
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Do you just toss it all in the food processor? Any herbs (cilantro, etc)? Mrs. P’s garden is producing tomatoes like crazy. Would love to make salsa. Does it freeze well, or do you jar it?

-PH

 

[Sodaking27]

Do you just toss it all in the food processor? Any herbs (cilantro, etc)? Mrs. P’s garden is producing tomatoes like crazy. Would love to make salsa. Does it freeze well, or do you jar it?

-PH

Tossed it into the food processor and added cilantro, lime juice and kosher salt to taste. I put it into a large glass bowl. It’s usually gone in a day or two.

 

[RustyJake]

Sat Sep 2 Summer Sausage-Yoder / Pork tenderloin Kamado https://share.fireboard.io/FDC61F


Trying summer sausage again. My first attempt I had an over heat that caused it to render the fat and cook out the citric acid too soon.
On the Kamado I have reverse stuffed pork tenderloin. Tenderloin in the center rolled in a home made Italian sausage and covered in bacon
Using the FB drive to control the Kamado temperature. The Yoder FB is looking after the sausage cook. It is nice to have everything on the one app.
I am messing around with humidity on the Yoder cook. Added a 'sham-wow' style towel to the drip pan to increase the humidity. I had to refill the water pan once already in a 4 hour cook (8 cups of water initially added, was about a cup left in the bottom of the pan after the 4 hours)

Last is the left over sausage that wouldn't fit in the casing, a.sampler...

 

[RustyJake]

The pork tenderloin turned out great, so moist and tender





I would do pork tenderloin like this again as a first option. It is probably the best way I have done it so far

 

[RayClem]

The pork tenderloin turned out great, so moist and tender

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I would do pork tenderloin like this again as a first option. It is probably the best way I have done it so far

No mater how you cook pork tenderloin, it normally turns out great, unless you overcook it.