Click for Cookbook LOGIN
"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Smoked Back Bacon Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Smoked Back Bacon is from Ken's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For 25 Pounds

8 quarts Ice water
1 cup Pickling salt
½ cup Demerara sugar
1 cup Dextrose
¼ cup Cure #1
1 bunch Sage, coarsely chopped
2 tbsp Dried thyme
5 Garlic cloves smashed
Directions:
Directions:
Make the brine with the first five ingredients. Simmer to dissolve sugar. Cool to 38º. Inject brine into the pork loins to 10% of green weight. Place in a tub with the remaining brine and ingredients. Chill for 4-6 days. Remove from the brine and rinse with cold water. Pat dry and air dry for 24 hours at cool temperature. Place in the smokehouse with dampers wide open at 130º for 5 hours. Close the damper to ¼ open. Raise the temperature to 140º. Add smoke. After the first pan, add the second pan at 150º. Remove the second pan. Turn up the heat to 170º until loin gets to 142º. Remove from the smoker. Rinse under cold water to 110º. Air dry overnight then refrigerate or freeze.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

15W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!