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Old 01-03-2021, 10:27 AM   #1
∆theling
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Default Wild Hog Back Bacon Question

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?
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Old 01-03-2021, 10:27 AM   #2
MetalMan2004
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In for answers
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Old 01-03-2021, 12:03 PM   #3
∆theling
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Ttt
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Old 01-03-2021, 06:08 PM   #4
175gr7.62
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Iíve never heard of making bacon with loins....fat??


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Old 01-03-2021, 06:31 PM   #5
JES
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Iíve never heard of making bacon with loins....fat??


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Itís a British thing, them and the Canadians got it all wrong. They call our bacon streaky bacon...
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Old 01-03-2021, 06:40 PM   #6
lovetohunt
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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.
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Old 01-03-2021, 06:41 PM   #7
Katch66
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Iíve never heard of making bacon with loins....fat??


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Its Canadian bacon.
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Old 01-04-2021, 08:54 PM   #8
∆theling
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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.
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Old 01-04-2021, 08:55 PM   #9
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Old 01-04-2021, 08:56 PM   #10
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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.
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Old 01-09-2021, 07:56 PM   #11
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Smells great. Took it to 150 over oak. Ill let it meld overnight and eat some for breakfast.
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Old 01-09-2021, 08:08 PM   #12
AntlerCollector
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Looks good, but here in Texas, that ain’t bacon.
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Old 01-10-2021, 06:15 AM   #13
HeyMikey
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Looks good, but here in Texas, that ainít bacon.
Agreed
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