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FrozenTundra
03-11-2013, 10:28 PM
Used calculator here: DiggingDogFarm (http://www.diggingdogfarm.com/page2.html)
http://farm9.staticflickr.com/8085/8549909903_b7842b4ea0_b.jpg

Ingredients:
5.33 & 5.47 lb Half Loins (10.8 lbs / 4899 gr)
12.23 grams Cure #1 (156 ppm)
111 grams Kosher Salt (2.5%)
98 grams Dark Muscovado Sugar (2%) (sub dark brown)
13 grams Fresh Ground Tellicherry Pepper
(pic from previous single loin batch)
http://farm9.staticflickr.com/8513/8384975715_390a8f89d5_b.jpg

Mixed cure ingredients and applied to loins, light coat on fat side heavy on the rest.
http://farm9.staticflickr.com/8235/8384976073_2334475ee3_b.jpg

http://farm9.staticflickr.com/8387/8549893485_e2e01aff9d_b.jpg

Fridged at 38 in Rubbermaid tub for 14 days flipping and massaging every 2-3 days, did not drain liquid.

Rinsed well in cold water, test fried a 1/4" slice, was perfect.
http://farm9.staticflickr.com/8183/8431032490_c096eeee15_b.jpg

Put under high powered fan 40 for 1.5 hours to form nice pellicle.

Brushed with maple syrup & hung in smoker.
http://farm9.staticflickr.com/8045/8430302977_b8715951dd_b.jpg

Cold smoked with dual AMNPS full of pecan pellets for 8 hours outside temp 35 inside smoker temp averaged 88. (normally use one AMNPS two times but was in a hurry).
http://farm9.staticflickr.com/8516/8431036282_73f4b25b93_b.jpg

http://farm9.staticflickr.com/8388/8550993488_64a2144b85_b.jpg

Set Smoker to 230 (with a mix of Hickory, cherry and maple pellets) till internal temp reached 142 (2.5 hours) then pulled and foiled for 2 hours then transferred to fridge overnight.
http://farm9.staticflickr.com/8373/8431038646_04164a2fbc_b.jpg

Sliced:
http://farm9.staticflickr.com/8230/8550994044_c905ffbd56_b.jpg

Sealed:
http://farm9.staticflickr.com/8531/8549895581_f84ae57d5f_b.jpg

Fried:
http://farm9.staticflickr.com/8368/8549895111_0c23b0f6ea_b.jpg

By taking it to 142 and resting it the temp climbs up to 147 - 148 so you can eat it cold on sandwiches or fry it for breakfast.

TentHunter
03-18-2013, 02:50 PM
Another really good informative post...

And tasty looking to boot!

CDN Smoker
03-18-2013, 04:19 PM
HOLLY PIG that looks good. I think I need to retire and just stay at home, lol

RickB
03-18-2013, 04:24 PM
Wow! Need me some!

scooter
03-18-2013, 08:00 PM
Another great bacon curing how to post! Thank you FT for sharing your knowledge and formatting it in such an easy to understand fashion!