{"id":2921,"date":"2016-07-21T11:52:51","date_gmt":"2016-07-21T18:52:51","guid":{"rendered":"http:\/\/houseofq.com\/?p=2921"},"modified":"2020-09-02T11:13:26","modified_gmt":"2020-09-02T18:13:26","slug":"making-bacon-steps-cure-back-bacon","status":"publish","type":"post","link":"https:\/\/houseofq.com\/making-bacon-steps-cure-back-bacon\/","title":{"rendered":"Making Bacon! Steps to cure your own back bacon"},"content":{"rendered":"

One of the hit menu items for the CFOX<\/a>, Jeff O’Neil Grills Gone Wild Tour 2016<\/a> will be the back bacon sandwiches. \u00a0Making bacon, that is, curing your own bacon at home may be easier than you think and BBQ Brian goes through the steps to cure and smoke your own bacon.<\/p>\n

Making Bacon!<\/h1>\n

Recipe:<\/p>\n

2 L \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Water
\n2 L \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Okanagan Springs Honey Kolsch Beer<\/a><\/strong> (6 bottles)
\n3.\/4 Cup \u00a0 Kosher salt
\n1 Cup \u00a0 \u00a0 \u00a0 Honey or Brown sugar
\n6 ts \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Curing nitrates (Prague Powder)*
\n4-6 lbs \u00a0 \u00a0 \u00a0Pork loin – trimmed if you want to…<\/p>\n

* curing nitrates are available at gourmet stores, butcher supply stores (BBQ Brian’s favorite is Stuffers Supply <\/a><\/strong>in Langley) or some grocers. DO NOT SUBSTITUTE for other nitrate products.<\/p>\n

\"\"The Curing Process<\/h3>\n

Start by adding the water in a large bowl or stock pot. \u00a0Add the salt, honey or sugar and stir to dissolve. \u00a0Add the beer and then the curing powder. \u00a0Once all dissolved add the pork loin. \u00a0For ease, it might be easier to cut a whole loin into two or three pieces so it fits in the pot.<\/p>\n

If you do not have a stock pot, use food grade plastic bags (not garbage bags please) and place the pork and brine into the bag. \u00a0Push all of the air out of the bag and then tie off in a knot or with a twist tie. \u00a0Here’s the tricky part…. use cardboard boxes, wash bins or whatever you may have to make sure the liquid is covering the pork… \u00a0it won’t work if it just “sits” in it.<\/p>\n

The pot or bag needs to now remain very cold for a few days. \u00a0Ideally a week however BBQ Brian has cured pork loins in as little as two or three days. \u00a0During this process the liquid needs to remain cold – below 40 F.<\/p>\n

\"\"The Smoking Process<\/h3>\n

Once cured, remove the pork from the brine and discard it. \u00a0Prepare your smoker for low temperature smoking and add you choice of smoke wood. \u00a0BBQ Brian usually uses hickory, maple or apple as the best woods for bacon.<\/p>\n

Cook the bacon until the internal temperature reaches 145-150 F. \u00a0This could take up to 4 or 5 hours if the pork loin is rather thick in size.<\/p>\n

The Eating Process<\/h3>\n

Once cooked, slice thinly, place on buns, add the limited edition Jeff O’Neil Rock’n Red BBQ Sauce<\/strong> and that is the House of Q Bacon Sandwich served at Grills Gone Wild<\/strong><\/a>.<\/p>\n

If you make lots of this bacon, it freezes well, reheats well and once sliced thinly, it can be pan-fried for endless recipes.\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

One of the hit menu items for the CFOX, Jeff O’Neil Grills Gone Wild Tour 2016 will be the back bacon sandwiches. \u00a0Making bacon, that is, curing your own bacon … Read More<\/a><\/p>\n","protected":false},"author":122,"featured_media":14207,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","wpupg_custom_link":[],"wpupg_custom_link_behaviour":[],"wpupg_custom_image":[],"wpupg_custom_image_id":[],"kt_blocks_editor_width":"","footnotes":""},"categories":[40],"tags":[42,46,51,63,65,89,95,104],"_links":{"self":[{"href":"https:\/\/houseofq.com\/wp-json\/wp\/v2\/posts\/2921"}],"collection":[{"href":"https:\/\/houseofq.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/houseofq.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/houseofq.com\/wp-json\/wp\/v2\/users\/122"}],"replies":[{"embeddable":true,"href":"https:\/\/houseofq.com\/wp-json\/wp\/v2\/comments?post=2921"}],"version-history":[{"count":0,"href":"https:\/\/houseofq.com\/wp-json\/wp\/v2\/posts\/2921\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/houseofq.com\/wp-json\/wp\/v2\/media\/14207"}],"wp:attachment":[{"href":"https:\/\/houseofq.com\/wp-json\/wp\/v2\/media?parent=2921"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/houseofq.com\/wp-json\/wp\/v2\/categories?post=2921"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/houseofq.com\/wp-json\/wp\/v2\/tags?post=2921"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}