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nmayeux
09-13-2008, 08:27 AM
Well, since my sister seems to be doing OK in Willis, Tx this morning, I decided to get to work on 10lbs of brit style bacon. I've got the brine on the stove, and the pork loins portioned and in zip top bags. I now have expat customers from Maryland, through Georgia, and out to Kansas. Heck, I haven't even made American style bacon yet...:oops:

fredrogers
09-13-2008, 10:26 AM
Sounds good. Bacon made from pork loin nice!

Whats in the brine?

-=fred=-

SmokyOkie
09-13-2008, 11:57 AM
Brit baacon? Is that the same as Canadian bacon?

nmayeux
09-13-2008, 12:34 PM
Brit baacon? Is that the same as Canadian bacon? Pretty much the same, but with a little more fat around the outside. Also, the brits like it both smoked and unsmoked. To me it is the same as Irish bacon.

SmokyOkie
09-13-2008, 03:11 PM
I don't think I've ever had any of either.

PigCicles
09-13-2008, 03:14 PM
Okay ... now you gotta post pics and brine recipe. And what does Irish bacon look like? I get pictures of bacon sitting on the table next to a pint or big shot of whiskey.

nmayeux
09-13-2008, 07:07 PM
PC,

The basic recipe for the brine is Alton Brown's, but tweaked to my liking...

2 cups sugar
2 cups kosher salt
8 oz molassas
2 tbs ground black pepper
2 quarts water
2 quarts apple juice

Now, I add a bit of cayenne pepper, worchestershire sauce, whole pepper corns, and maple syrup. This is enough for 10 lbs of pork loin, but I have halved the portion for smaller batches. Also, they say that this is a great recipe for American style bacon. Place in a zip top bag for 4 days, occasionally adjusting the meat for even absorption.

http://i38.photobucket.com/albums/e129/Nauti-Que/Bacon1.jpg

After a soak of 4 to 6 days depending on how salty you like your brits, remove, rinse and dry completely.

http://i38.photobucket.com/albums/e129/Nauti-Que/Bacon2.jpg

At this point, you have two choices. You can vacuum seal and freeze (or eat), or you can smoke. If smoking, I like a really cool smoke (150* or so) with a mix of hickory or pecan. Usually a couple or three hours is all you need to get some nice flavor. If you are cold smoking then smoke until your heats content. Just be sure to avoid that nasty white smoke, as it imparts a bitter flavor. I really like my BSKD for this task...

http://i38.photobucket.com/albums/e129/Nauti-Que/Bacon3.jpg

After smoking, I like to vacuum seal and let rest as it seems that a couple of days in the reefer allows the flavors to come together.

http://i38.photobucket.com/albums/e129/Nauti-Que/Bacon7.jpg

Then while still chilled slice fairly thickly:

http://i38.photobucket.com/albums/e129/Nauti-Que/Bacon6.jpg

And cook until both sides have some slight browning. Perfect for making a sandwich with a tosted bagel, cream cheese, and bacon. The cream cheese is a great counterpart to the smoke and salt of the bacon.

http://i38.photobucket.com/albums/e129/Nauti-Que/Bacon8.jpg

PigCicles
09-13-2008, 07:53 PM
Cool! Thanks buster. I hope to give it a try as soon as possible.

Bbq Bubba
09-14-2008, 10:28 AM
Brit bacon???
Irish bacon???

Not sure where your getting the terminology but THAT is Canadian bacon!!

BTW, it looks great!! :msn-wink:

SmokyOkie
09-14-2008, 11:49 AM
Canadian bacon is prolly just like all things Canadian...British lite.:roflmaoha0:

JamesB
09-14-2008, 04:07 PM
All of the bacon that I've had in Ireland and the U.K. was more like butt bacon. Not as lean as the loin.

I like the looks of your stuff better.

BTW: They refer to our 'American' style bacon as 'Streaky Bacon'

fredrogers
09-14-2008, 05:19 PM
Nice! That looks awesome.

-=fred=-

TX Sandman
09-14-2008, 09:13 PM
:thumbs up: *Very* nice! Bookmarked for another day!