Foods of the World Forum Homepage
Forum Home Forum Home > Other Food-Related Topics > Curing of Meats, Charcuterie and Smokehouse Specialties
  New Posts New Posts RSS Feed - Maple Back Bacon
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.

Thank you, from the Foods of the World Forums!

Maple Back Bacon

 Post Reply Post Reply
Percebes View Drop Down
Chef's Apprentice
Chef's Apprentice

Joined: 10 October 2014
Location: Calgary
Status: Offline
Points: 445
Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Topic: Maple Back Bacon
    Posted: 30 July 2016 at 09:58
Crime of opportunity-Walmart had Half Pork loins on sale under $8 for 1.7kgs.

So I pumped the loins to 10% and cryovac-ed with the residual cure to speed the cure.
I like a brine ratio of 40% of meat weight.
Per kg of Pork Loin
400 ml Water
18 grams Salt
1 gram Ground White Pepper
8 grams Brown Sugar
5 grams Maple Powder
1 gram ground Allspice
1 gram ground Clove
Pinch of Cardamom

I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
Back to Top
Sponsored Links

Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down

This page was generated in 0.063 seconds.