Bought me a nice boneless pork loin at the local meat packers along with a "fresh side" (a half pork belly) today. I have a buddy who is Irish and he's been missing Irish bacon (typically unsmoked back bacon) so I thought I'd try that, and this is the second pork belly I've made into bacon.
I used some allspice on the first bacon, and it's too strong, cut way back on it and used some sage on half, will see how that works.
I dry cured both, plan to let the Canadian/Irish bacon cure for two weeks. I'm not in a big hurry and I'd rather know I have a complete cure than get uncured centers in stuff I plan to give out for Xmas presents.
The loin was much cheaper than the side, guess they keep most of them to make their own bacon (which is really good, actually, just not heavily smoked).
Just what I need, another hobby, eh?
I used some allspice on the first bacon, and it's too strong, cut way back on it and used some sage on half, will see how that works.
I dry cured both, plan to let the Canadian/Irish bacon cure for two weeks. I'm not in a big hurry and I'd rather know I have a complete cure than get uncured centers in stuff I plan to give out for Xmas presents.
The loin was much cheaper than the side, guess they keep most of them to make their own bacon (which is really good, actually, just not heavily smoked).
Just what I need, another hobby, eh?
