Back Strap Bacon

Discussion in 'Pork' started by daveomak, Jul 27, 2011.

  1. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Thanks again to chefrob....I seem to be using his bacon recipe for everything......pork...beef...next is "bloody marys"...it is that good..........

    8 days in the brine/spice mix w/cure #1....rinsed well.....dried with toweling.......CBP rubbed into one.........

    dried for 2 hrs at 100 deg F with all dampers wide open to for the all important pellicle.....

    [​IMG]

    fired up the pellet smoker w/hickory chips added...(they are hard to see)...cause the pellets are pretty mild...

    smoked to IT 151 deg....took 7 hrs with wide open dampers.......smoker @ 190 deg

    [​IMG]

    They are both delicious........thanks Rob.........

    the bite from the spices lingers........the CBP lingers really really good.......

    [​IMG]

    [​IMG]

    I was going to do another BBB but........loin was cheaper.....go figure......

    Thanks for lookin' ............. Dave
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great Dave CB is a big favorite around here.
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks real good from here, Dave!

    Thanks,

    Bear
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    The bride and I are sittin' here with coffee. Back and forth to the microwave heating the 2 varieties between wet paper towels. Multiple taste tests.

    The CBP coating wins...... but not by much.... Bride says Friday night is Hawaiian Pizza night using Her sourdough starter for the crust.........My CB for the toppping........

    I will try to remember to take pics of the ordeal......
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Some fine looking Bacon, Dave!  Got to post the Pizza Pics and Recipes!...JJ
     
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking good Dave!!

      Craig
     
  7. meateater

    meateater Smoking Guru SMF Premier Member

    Looks great ! [​IMG]
     
  8. chefrob

    chefrob Master of the Pit OTBS Member

    az
    yer hooked.........LMAO!
     
  9. smokeamotive

    smokeamotive Smoking Fanatic

    You scared me for a minute their Dave. I thought you actually made bacon from venison backstrap [​IMG]But that CB looks [​IMG]
     
  10. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Looks Fantastic!!

    Todd
     
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Finally Vac/Pk the CB after it sat in the fridge for 5 days. Holy crap !!! I do not know what happened during those 5 days.....I threw a slice in my mouth and WHAM.. the flavor was really intense and awesome as compared to 2nd day stuff..........the spices really came thru..........maybe the smoke dissapated.......maybe the spices bloomed.......I do not know........WHO knows what happened there ????? ....Is that the new norm for Dave.....let sit 5 days then pkg.........

    Dave
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    I believe you may be on to something Dave!

    I usually fridge Bacon over night before slicing.

    Last Bacon, CB, and Dried Beef, I kept in fridge for 36 hours, instead of 12 to 14 hours, and it was even more tasty!!

    I'm gonna try longer too---next time!!

    Thanks,

    Bear
     

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