That attempt at Canadian Bacon. Not bad.
I started with a loin from a wild sow I took late last year, been in the freezer. I looked up a recipe for making the bacon and adapted it to a somewhat smaller scale. All things considered, not bad.
Those things considered?
Well, for starters, I thought of this on a whim and couldn't find nitrite (or "pink") salt at my local Safeway, so I did without. Next time I'll try to locate some in advance. For this attempt, just made do with the basic salt and sugar, plus some Montreal Steak Seasoning.
Second, I didn't try to smoke it after curing. I cheated and dumped some liquid smoke into the brine.
This evening I pulled the smaller piece out of the brine and fried some up. The recipe said to brine it for two days and it's been that. Just for kicks, though, I think I'll leave the rest in the brine for another day.
Iz out!
2 months ago
5 comments:
Happy to hear the results were pretty good so far.
I read where objective studies show that in blind taste tests most people can't tell the difference between liquid smoke and real smoked meat. I think that's bull, but it is better than nothing.
omitting the nitrite is risking botulism - the nitrite is what prevents it.
What anonymous said. Actually, the nitrite is what prevents all sorts of nasty stuff.
Some helpful info here, ken.
smoke it, baby.
I'm really not too worried about the botulism and such. It has been at refrigerated temps at all times since the start of brining, and the part that wasn't used immediately went directly into the freezer.
But yeah, point taken, I'm going to look for some nitrite salt.
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