Maple Back Bacon
Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: Curing of Meats, Charcuterie and Smokehouse Specialties
Forum Discription: From basic sausages and smoked bacon to specialised meat products such as cured hams or other charcuterie, this is the place to discus it!
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4657
Printed Date: 26 March 2026 at 20:34
Topic: Maple Back Bacon
Posted By: Percebes
Subject: Maple Back Bacon
Date Posted: 30 July 2016 at 09:58
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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. Soooooo 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. |