UrbanPoet's kitchen. Today I'm prepping a pork loin roast , and a side project... PEAMEAL BACON!
I bought this really cheap piece of pork. It was HUGE! only $9 and a little over 6LB
I cut the thing right in half.
1 side of super fatty, the other side lean.
The fatty end I'm going to make as a roast on my BBQ smoked with apple wood chunks.
I injected with chicken broth spiced up with my home made dry rub.
Then I shmeared mustard all over it. Then coated with my dry rub + basil.
The mustard helps the seasoning stick. The acidity also helps the flavors penetrate.
This half of the pork is easily 2.5LB after trimming. I could easily feed a family of 4 with this roast!
side project , peameal bacon
I trimmed as much fat as I could off the leaner side of the pork. This came up to 1.85 LB after trimming all the fat.
I injected it with the same injection liquid from above.
The difference with this one is that I'm going to add curing salt. This stuff is sodium nitrite they use to make bacon, sausage, ham etc. However I'm going to use HALF the recommended suggestion.
-I mixed 1.3 grams of backwoods curing salt and a few grams of my home made dry rub (to give it some volume). Then I carefully coated it evenly across the pork loin.
-I then vacuum seal the pork. Thats going to sit in the fridge for 7 days to fully cure. I'll flip it every day so it cures evenly.
-when its done curing I'm going to paper towel dry. Then leave in the fridge over night uncovered to dry out.
-coat with corn meal
-BBQ apple wood smoked @ 275 until its almost cooked. I'm going to aim for a medium cook... Because its going to be cut into thin slices you pan fry for breakfast! OR if youre a naughty boy like me. You can have breakfast for dinner against all social conventions.
Why am I doing this? I could buy peameal bacon pretty cheap its $3.99/LB on sale... But that stuff is salty as hell , uses tons of preservatives, and has tons of liquid and phosphates in it! They're good, but I find them too salty!
But this meat cost me $1.50/LB! Probably closer to $2/LB after all the trimming. I reduce the preservatives and salt. I still use preservative, just not as much... Its required to get that ham like taste, texture & color.
I found this is a good exercise in eating cheap and kinda fancy.
When these are ton I'll post updates!
Let me know if you have any questions!
Want to recommend me any side dishes? I have a ton of broccoli, my favorite healthy vegetable. I also have water cress.
Edit : finalized pics of roast + pic of the slices!