Making Bacon Part 2

I recently butchered two pigs and have had the bacon from one curing for several days.

Here is how I cured the bacon..
Curing the Bacon




After 7 days of curing, I wash the cure off of the slab bacon....
I scrub the slab to remove the cure from the bacon, making sure I remove it from the edges too...


I divided the two slabs into 4 pieces.
I left one slab plain, with no added spices after the cure...


This one was cured with Tenderquick and black pepper..... I added a bit of jalapeno powder and more black pepper...


I painted this piece with pure maple syrup...


I made a rolled slab by sprinkling with more black pepper, garlic and onion powder.... then rolled and tied.

The back bacon or canadian bacon in the brine cure....

I soak the cured loins in fresh cool water for about 2 hours to get rid of some of the saltiness of the cure....

I tie these for hanging in my smokehouse.....

I started with two loins but divided one in half.

The larger loin is sprinkled with a cracked steakhouse seasoning.

I sprinkled one of the smaller loins with cracked black pepper and covered the second small loin with maple and a kick of cayenne.

They are ready to smoke. :)

How I cold smoked the bacon...

Smoking the Bacon