Wild Hog Back Bacon Question

[Ætheling]

Normally I make back bacon with domestic loins. I use a wet cure brine due to the thickness of the meat. Since wild straps are so thin does anyone use a dry cure rub like you do with a belly?

[MetalMan2004]

In for answers

[Ætheling]

Ttt

[175gr7.62]

I’ve never heard of making bacon with loins....fat??


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[JES]

I’ve never heard of making bacon with loins....fat??


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It’s a British thing, them and the Canadians got it all wrong. They call our bacon streaky bacon...

[lovetohunt]

Back loin bacon is called Canadian bacon. And I think you should be able to do it with just a rub. They cure hams with just a rub so I would think you could do the same with a wild back loin.

[Katch66]

I’ve never heard of making bacon with loins....fat??


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Its Canadian bacon.

[Ætheling]

Here we go. Maple/Thyme/Bay and a Garlic/Thyme/Bay.

If you haven’t made bacon out of wild hog yet you are missing out. Fry it up in the fat of your choice. Money.

[Ætheling]

.

[Ætheling]

Ill trim the silver after the cure. Makes it even easier to remove. Figure I will go half the time I would on a belly so 3-4 days Ill smoke.

[Ætheling]

Smells great. Took it to 150 over oak. Ill let it meld overnight and eat some for breakfast.

[AntlerCollector]

Looks good, but here in Texas, that ain’t bacon.

[HeyMikey]

Looks good, but here in Texas, that ain’t bacon.

Agreed