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Making bacon out of pork shoulder (split from Ontario board)

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Easy. (if you have smoking facilities)

1) Brine whole (or split into two along obvious connective tissue) for 24 to 48 hours depending on how salty you want.

Brine = 5% salt by weight, 5% sugar, peppercorns and any other spice / herb you care to chuck in. Use less or no sugar if you want. You can use a small quantity of curing spice if you like. (Be careful how you use that stuff - it is poisonous in 'relatively small' quantities.)

2) Leave it for 24-48 hours uncovered and where it won't sit in any juice. At this time of year I leave it outside on my raccoon proof deck.

3) Cool smoke it (I prefer apple / cherry) I use 210 until internal temperature = 145. The books recommend 160. To me that is overkill. I will be cooking it anyway.

Works out seriously cheap as the pork comes in at $0.89 per pound.

The smoker I use is a bargain basement Canadian Tire $300-down-to-$200 Centro.

http://reviews.canadiantire.ca/9045/0...

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  1. Thanks so much Paul! You got adminned! ;)

    I live in an apartment at the moment, so no smoker.. I'm tempted to buy one for my mom's house though. They'd never use it, but I would...

    1 Reply
    1. re: SocksManly

      I thought this post would die a lonely death.

      I do tend to attract a lot of admination.