This is the back and side bacon from one of the Spots... (the name of the breed :)).
I squared and trimmed the sides....
I divided the two slabs into 4 pieces. Each piece weighed between 5 to 6lbs.
I prepared the cure...
for two slabs I combined 1 TBS tenderquick (PER POUND) of meat
with 1 tsp of turbinado sugar (PER POUND) of meat
to this mix I added
I TBS garlic pwd
1 TBS black pepper
1 TBS onion pwd and
1 1/2 tsp cayenne
Rubbed the cure into the meat, making sure to cover the sides well.
I cured the third slab with
1 TBS tenderquick (PER POUND) of meat
mixed with 1 tsp turbinado sugar (PER POUND) of meat
to this I added 1 TBS black pepper
The fourth slab was cured with tenderquick, turbinado and jalapeno powder..
I wrap the slabs in clear wrap, then place in a pan to catch any drippings as the cure draws out the moisture.
The 4 slabs ready to cure for about 7 days...
Then I trimmed the back loins. You can leave the fat on but I like to trim most of it off. I store the back bacon in the freezer after smoking. The fat goes rancid quicker than the meat while in storage so I prefer to remove most of it.
I made a brine cure for the back loins
I use a mixture of Tender Quick and water
then add sliced onions
1/3 cup of turbinado sugar
10 cloves of garlic
1 TBS black pepper corns
and cayenne peppers (just a few)
I place a sheet of plastic wrap over the loins, then cover with foil. I also add a weight to keep the loins submerged while curing.
These will cure for 5 to 7 days.
I made peameal bacon with one small loin.
To the tenderquick water brine I add
about 1 TBS of each...
whole black pepper corns
2 bay leaves
1 tsp allspice
1 tsp whole cloves
The bacons need to cure in the fridge or in a place where you can maintain a temperature between 36 and 40 degrees F.
I will turn these every day and check them on the 5th day to see how they are curing... they usually take 7 days. Then they will be ready to cold smoke.