There’s more than one way to smoke a loin, but does it make a difference? Here are two complete recipes for dry cured and wet cured back bacon.
Recipes:
Dry Cured Back Bacon
1.5 kg(3.3 lbs) Pork loin
45g(3Tbs) Plain salt
45g(3.5 Tbs)Sugar
4g Pink Cure #1*
Wet Cured Back Bacon
1.5 kg(3.3 lbs) Pork loin
1 liter(1 quart) Water
75g(5 Tbs Plain salt)
75g(5 Tbs Sugar)
Pink Cure #1*
* 1 teaspoon of cure weighs roughly 5g
This cure calculator will do the math for you:
Handheld Thermometer: Chefstemp Pocket Pro
Save big on your next meat thermometer or probe with my code ANDERSON15 at Chefstemp!
Smoker: Smoke Hollow 44“ gas smoker
Music:
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