boykjo's (busted) bacon

Discussion in 'Smoking Bacon' started by boykjo, Jun 3, 2011.

  1. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    My bacon experiment went so well I am bringing it back by popular demand from my neighborhoods cry for more bacon. I also am giving it a name, Boykjo's bacon and it will sit with boykjo's kielbasa.

    Note: do not attempt this recipe. The tender quick amount is to much. The amount of tender quick should be 1/4 cup. I didnt edit the recipe so it will match the thread title.


    1/2 cup Mortons tender quick

    2 cups water

    2 cups jeffs rub

    I added 1 cup of turbinado sugar to jeffs recipe to sweeten

    belly piece


    belly halved and ingredients mixed


    belly bagged with brine for 48hrs. it will stiffin up some and get some nice red rub color


    Flood light and the amns lit with some hickory sawdust


    brined belly on the offset


    14 hrs later, flipped once......Boykjo's Bacon


    another look


    With my first attempt I sliced the bacon thin and posted. Later I sliced it thick and lightly fried it and it was great.

    This bacon will be sliced up soon as well as some more being made. there seem to be belly donation epidemic in the neighborhood.

    Thanks for looking

    Last edited: Aug 18, 2015
  2. Looks and sounds awesome Joe! I need to get into the bacon making, you guys drive me nuts here with these posts!
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looking good!!

    Where's the sliced pics???  It's been ten minutes!!!

  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    That Bacon looks great Joe!

    I have seen both boykjo Bacon threads, and they both look great !

    I never tried brining Bacon with TQ, and I never saw that recipe (the one on the other thread) in my Morton Book.

    Where did you find it?

    Nice BearView too, but I'm waiting for the slices yet !!!  [​IMG]

  5. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Looking good so far, but, no smoke is finished till the  sliced 'Bear shot' is done!
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    hey bear.. You can find the recipe next to the little gear in my head that turns real slow...........[​IMG]   I did a lot of searching for liquid brining bacon with TQ and came up empty. I see people use insta cure #1  for liquid brining and I dont use insta cure. I smoke chicken thighs a lot and marinate in different rubs and they really come out delicious so I thought what would I want my bacon to taste like. A nice sweet rub so I read the directions on the TQ bag for brine curing and guessed at the ammout of rub and it worked. I will be doing some more bacon with my favorite rub, John Henry's pecan rub.

    Just something I came up with. I like inventing recipes

    As for this slab, slices will be tomorrow. trying to go to sleep early due to my new job....its not working..........

    Last edited: Jun 3, 2011
  7. smokinal

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

    Looks real good Joe!   [​IMG]
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---Thanks Joe!

    I have looked forever for what you couldn't find either, so I was hoping you found it.

    So far I have only used TQ, and I have only used it as a dry cure.

    I'll be quiet now, and wait for the slices pictures,


  9. tjohnson

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

    Great Looking Bacon My Friend!

    Sliced Pics Please?

  10. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...[​IMG]
  11. raptor700

    raptor700 Master of the Pit OTBS Member

    Great color on that bacon Joe, You ever slice it up?
  12. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Boykjos bacon is a bust!!!!!!!!!!!!!!!!![​IMG]    [​IMG]    [​IMG]     [​IMG]     [​IMG]

    Dont know what happened........... too too salty............... back to the drawing board........ the flavor is there. The only thing I did different is I only put two halves of belly instead of 4 halves of belly into the brine. Maybe I did 1/2 cup TQ per 4 cups water last time...... I dont know..............the bacon came out great last time and I thought there wasnt enough salt.............[​IMG]

    well here are the pics of this salty bacon  that will be heading to the trash...............[​IMG]





    I shall return !!!!!!!!!!!!!!!

  13. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Dont trash it,  use it for seasonings unless you think you have to much cure in it.
  14. bearcarver

    bearcarver Smoking Guru OTBS Member


    Don't you like dry curing with TQ?

    It seemed like you were going in strong, but for less time.

    It seemed like you were OK after that first batch, however if I was going to do a wet brine cure, I'd get some Cure #1. I only use TQ for dry curing.

    I'm not telling you what to do---Just my opinion.

    The other thing is, I have never had a batch too salty, but I still Always do a salt fry test after curing, because if you catch it then, you can fix it.

    Maybe you could chop it up for "Bacon Bits" for salads????


    Note: When you mix a cure in with it, you are adding more salt to the salt that is already in TQ.
    Last edited: Jun 4, 2011
  15. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    hey al ....yes it has too much cure ..... the only salt is whats in jeffs rub and that is fine.... I would rather be safe and discard it..... it was only ten bucks for the belly......

    Yes bear... you hit the nail on the head. i am trying to quick brine and get the great rub flavor into the bacon......Like I have said I dont use instacure but if I cant make this work I will definatly be getting some. I havent dry cured  with TQ. Will I be able to get the rub flavor all through the bacon.....
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sure---You could put the rub on after it is cured too, giving it one more day before smoking, or put it on right after you spread the TQ.

    Just make sure you don't knock a lot of the TQ off, while adding the rub.

    The only problem I see is you're adding the salt that is in the rub, with the salt in the TQ.

    You might be better off getting some cure #1, doing a wet brine cure, and use the right amount of that with your meat. Then substitute the amount of salt that is in the rub for the amount of salt you would have added to the cure #1. This way you aren't fighting the amount of salt that's already in TQ.

    Hope that helps---Gotta go,


  17. raptor700

    raptor700 Master of the Pit OTBS Member

    Too bad about the salt Joe,

    It looks great
  18. venture

    venture Smoking Guru OTBS Member

    eman is looking for a TQ brine for corned beef.  I have never seen anything like this.  It will be interesting to follow this one.

    Good luck and good smoking.
  19. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Sorry to hear that it was to salty Joe.

     Bacon looks real good though, I'm surprised you got the cure to penetrate all the way in 48 hours.   Better luck next time brother.
  20. fpnmf

    fpnmf Smoking Guru OTBS Member


    Sorry to hear that Joe.

    I admire that you try different ways of doing things.

    I am quite confident it won't be long before ya got it figured out the way you like it.

    Course when you do get will probably keep the recipe secret!!!


    You make the best kielbasa I have ever had!!


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