Buckboard & Candian bacon this weekend Mass Pictures!

Discussion in 'Bacon' started by jetman, Dec 15, 2012.

  1. jetman

    jetman Smoke Blower

    Trying a couple new things this weekend, Buckboard bacon and a under $10 home made cold smoke generator. about 10 days ago I dry rubbed about 15# of pork shoulder with the same cure I use for Canadian bacon from thoseguys26 http://www.smokingmeatforums.com/t/117613/pork-loin-candian-bacon-recipe-q-view-gallore

    At 2am last night (time I get home from work) I took a slice from thickest part, washed and pan fried to test for saltyness, taste was spot on! Rinsed well and started drying in the fridge.


    Beautiful color


    Mouth watering


    Little heavy on the heat but oh so yummy. Flavor and salinity are spot on!

    Yesterday, on the way to work I hit up my local butcher supply (Candy Store!) for natural casings to try my hand at sausage while waiting for baconz to smoke. Bad place to go with a credit card, besides casings I picked up some pre-mixed Bratwurst and German sausage spice blends, a small roll of elastic netting (to make a round Canadian bacon by sandwiching two loins together) and some really cool Stainless bacon hangers.


    Bacon & sausage hangers, about $7 each

    Hoping to speed up pelicle formation, I put a small fan on the shoulders


    Never having cold smoked before, I needed a quicker solution then waiting for AMNPS to arrive I found some thing at my local Target store that may work.


    It's a simple pencil organizer made of welded steel, had to cut a few pieces to make a clean path for chips. This is only a temporary solution, it's far too thin material. Will order an AMNPS after holidays.


    Before the test burn, I took the torch and burned off all the paint. Filled with Bear Mountain Apple-wood chips, lit off and an hour later she's smokin' !!

    Will be using my $10 ECB for the buckboard bacon, the Canadian bacon will be going in the FCS (file cabinet smoker) later.


    That's enough playing on the computer, need to get the meat on the hangers !!

    Jetman<<<
     
  2. jetman

    jetman Smoke Blower

    More pichers,


    Hanging from top rack of ECB


    Peeking in the door, MMMMM

    Jetman<<<
     
  3. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Looking good....can't wait to see the finished product
     
  4. jetman

    jetman Smoke Blower

    We have Bacon !!!

    Using my office supply ama$ing type smoker and refilling once for a total cold smoke time of about 10 hours.


    Morning after the smoke, temps about 40 degrees last night, I just left it outside until breakfast time.


    View in side door of ECB, nice color!


    No action pics of the Univex slicer, but I was bale to make it paper thin. Nothing to judge size by but the grill is full width of the stove, only four slices fit !!


    Little out of order pic, shot of home made pellet smoker.


    For a couple hours I had five pounds of Tillamook cheddar cheese (worlds best cheddar!) on top of the smoker, sorry no pics of the cheez but I can say that two hours of cold smoke produced some wonderfully smoked cheddar!

    Have canadian bacon working in the FCS now, it's hanging in elastic netting so it's 100% exposed to smoke.

    Stay tuned for more smoking mayhem [​IMG]

    JetMan<<<
     
     
  5. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    that looks GREATTTTTTTT (Tony The Tiger voice)... the only thing I would do different would be to put some kind of difuser over the top of the cold smoker... I have noticed on mine that the pellets do get warm enough to start cooking or burning the bacon that is right above it when it is that close to it...
     
  6. jetman

    jetman Smoke Blower

    Thanks for the tip, will certainly add some sort of diffuser plate to the pellet smoker. The second plate of pellets crossed over the barrier and ignited the entire tray, all up in smoke in an hour; I have some charring on the lower tips. Girlfriend is taking those home for Split Pea soup!
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking good Jetman! How come you didn't use the file cabinet smoker??? I didn't like the color of my buckboard so I put it in for it's last round of smoke, It's looking really good now!! Wasabi soy almonds and Scarbelly's sweet and spicy almonds going in the smoker in a bit!!
     
  8. It was  and is very delicious  Jetman  you sliced it perfectly for our breakfast !  I am a bacon freak so I love helping you ..
     
  9. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Looking pretty good
     
  10. jetman

    jetman Smoke Blower

    My plans were to use the FCS to hot smoke the canadian bacon at same time but I did not get to CB until today, plus I just wanted to try out the new to me $10 ECB. I thought the BBB had too much smoke (Bear Mountain pellets)  with 10 hours, does it mellow with age? 

    Just munched on a slice of the smoked Tillamook, OMG it's incredible and with only two hours smoke. FYI, the new slicer just plows through cheese; the cheese is so thin it has only one side [​IMG]

    JetMan<<<
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Jetman I let the bacon mellow for a few days in the fridge and then slice and pac it. I did a total of 24 hrs on my batch. But It also was a bunch cooler here! I always do shorter smokes over multiple days. Typically shoot for around a total of 18hrs.
     
  12. jetman

    jetman Smoke Blower

    The mellowing, that's good to know thanks. I sliced one of the four pieces today, remaining are in the freezer. Will slice remainder when ebay order of 150 vacuum bags arrive. Sorta related, just made up a 5# batch of English breakfast bangers in new grinder, stuffing in natural casings Mon morning.

    Jetman<<<
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Sounds good. I have let the bacon rest in the fridge up to 5 days after smoking before slicing and packing. I used apple and cherry this smoke and really like the combination!
     
  14. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Nice pics Jetman. Great Q-view and great looking bacon.
     
  15. jetman

    jetman Smoke Blower

    Time for more "dirty" pics, finished off the canadian bacon today.


    Wanting a more rounded CB, I picked up some netting from my local butcher supply.


    Tied ends with plastic ties, could not find my cotton twine, hanging in FCS


    After a few hours, yummy yummy!


    A local smoked meat shop makes a wonderful CB but they place two loins together, flat to flat, making a nice round ham.

    This my attempt at it, no glue to hold them together, hoping they stick together enough at least to run through the slicer.


    This is a single loin heavily coated in black pepper.

    Time for a break!

    JetMan<<<
     
    Last edited: Dec 16, 2012
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    [​IMG]
     
  17. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    [​IMG]  Mmmmmm Pepper!
     
  18. sqwib

    sqwib Smoking Guru OTBS Member

    Wow, great thread.

    Great Job
     
  19. jetman

    jetman Smoke Blower

    Thanks for the kudos guys, means a lot to me coming from guys who know what they are doing [​IMG] Just had a plate of Banger sausages that I made up last night, details & pics will be in a new thread. This is a great forum, love getting the little tips that you don't find in cook books; letting the BBB age a few days to mellow the smokiness kept me from feeding it to the cats!! Might have to buy another brick of cheddar, I can't keep out of the brick I ran through the slicer [​IMG]

    JetMan<<<
     
     
  20. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Well while your at it throw in a stick of pepper jack, that's become our all time favorite!
     

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