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Finally some BB Bacon - Page 2

post #21 of 38
Quote:
Originally Posted by Scarbelly View Post

Used the BB straight out of the box and cured for 14 days as I was gone. I think it only needs 7-8. I smoked it for 6 hours using apple and maple with the AMS. no heat for 3 hours then 150 for 1hr then upped to 200 for 2 hrs - took it out at 165



Hey Gary,

I haven't tried the 165˚ temp on BBB yet, but I've been thinking about it. That means you can eat it without frying it, like Canadian Bacon that was taken to 160˚ or 165˚ when smoked---Right?

How do you like the BBB cold, or just warmed up a little? I know I like the Canadian Bacon that I took to 165˚, just warmed up a bit.

 

Thanks,

Bear

post #22 of 38
Quote:
Originally Posted by Bearcarver View Post

Hey Gary,

I haven't tried the 165˚ temp on BBB yet, but I've been thinking about it. That means you can eat it without frying it, like Canadian Bacon that was taken to 160˚ or 165˚ when smoked---Right?

How do you like the BBB cold, or just warmed up a little? I know I like the Canadian Bacon that I took to 165˚, just warmed up a bit.

 

Thanks,

Bear



at first bear, that's where i was taking my BBB and it is pretty good on a cracker w/chz but as i have been dropping my finish temps i have been exposing it to longer smoke times and then cooking it in the pan longer it renders the fat and cooks more like belly and i have been liking my results.

post #23 of 38
Quote:
Originally Posted by chefrob View Post





at first bear, that's where i was taking my BBB and it is pretty good on a cracker w/chz but as i have been dropping my finish temps i have been exposing it to longer smoke times and then cooking it in the pan longer it renders the fat and cooks more like belly and i have been liking my results.

 

Yup, but your new way is my old way. I think when I have to fry it, after having already smoked it to 145˚, it gets too chewy for a BLT. I'm thinking smoking it to 165˚ & then only having to warm it a bit, might make for a less chewy Bacon for a BLT. Then when you bite into it, you don't pull the whole slice out, and you're left sitting there with a very tasty piece of BBB hanging out of your mouth, and two pieces of toast, with a salad inside, in your paws.

 

Bear

 

post #24 of 38

Now thats some great looking BB bacon. I need to do some soon for my cousin.

post #25 of 38
Quote:
Originally Posted by Bearcarver View Post

 

Yup, but your new way is my old way.....

 


'member.......i'm still a rookie!
 

post #26 of 38
Quote:
Originally Posted by Bearcarver View Post

 ......after having already smoked it to 145˚, it gets too chewy for a BLT.... 

Bear

 



i'm pulling it around 130, cooling it, slicing it and freezing it. when i slice it thin i can get it to crisp up like belly and it isn't as chewy. i have been there like you with a salad and 2 giant croutons slathered with mayo...........

post #27 of 38
Quote:
Originally Posted by chefrob View Post




'member.......i'm still a rookie!
 

LOL---But your old way could soon be my new way too.


 

Quote:
Originally Posted by chefrob View Post





i'm pulling it around 130, cooling it, slicing it and freezing it. when i slice it thin i can get it to crisp up like belly and it isn't as chewy. i have been there like you with a salad and 2 giant croutons slathered with mayo...........


Hmmm, I sliced it pretty thin, but I would guess I could slice it even thinner. That could solve the empty crouton problem. 

No Rob, not with a knife!!!! With my slicer!!! Dang Ninja!!!

I heard you Ninjas could slice bacon with a plain old knife, so thin there is only one side to it ????

 

Bear

post #28 of 38
Quote:
Originally Posted by Bearcarver View Post

I heard you Ninjas could slice bacon with a plain old dull butter knife, so thin there is only one side to it ????

 

Bear



there i fixed it for ya..............

post #29 of 38
Quote:
Originally Posted by chefrob View Post


there i fixed it for ya..............


Perfect---Just like Gary's BBB.

post #30 of 38
Quote:
Originally Posted by Bearcarver View Post


Perfect---Just like Gary's BBB.



big backside butt?

post #31 of 38
Quote:
Originally Posted by chefrob View Post





big backside butt?

I'm gonna tell Gary--I'm gonna tell Gary!!!

 

BBB---B-B-B---Buck-Board-Bacon---WTF---W-T-F---Oops, ran out of ink!

 

 

Bear
 

post #32 of 38

Brian....What are you thinking?  Not tried it yet!

 

BBB is so simple and the results are outstanding.  Make lots cuz you'll end up sharing it with friends and family.

 

GREAT JOB SCAR!!!

 

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #33 of 38
Quote:
Originally Posted by Bearcarver View Post

I'm gonna tell Gary--I'm gonna tell Gary!!!

   

Bear
 



meh.........he's prolly sippin' on a bottle with his fat lil' toes in the sand right now................friggin' bastige!

post #34 of 38
Quote:
Originally Posted by chefrob View Post

i have been dropping my finished temps as of late and have been pleased with the results............also if you butterfly the butt you get more surface area for the smoke to penetrate.



How about a "How To" on the butterfly thing?

 

I end up butchering the shoulder into pieces.

 

THANKS!

 

TJ

No Creosote! A-Maze-N Smokers

Reply
post #35 of 38
Quote:
Originally Posted by TJohnson View Post





How about a "How To" on the butterfly thing?

 

I end up butchering the shoulder into pieces.

 

THANKS!

 

TJ


That's because you're not a Ninja Warrior like Chefrob.

 

Rob you better show him, before he hurts himself or somebody else!

 

Bear

post #36 of 38
Quote:
Originally Posted by Bearcarver View Post

 

Rob you better show him, before he hurts himself or somebody else!

 

Bear



how do ya think they make lil' smokies?

post #37 of 38
Thread Starter 

Jeez, I was only gone for two days and I come back to this. I think we should decend in mass on Robs house and take Ninja lessons. I think a week or so would be good. That way he can also do some tamales and some of his great "pork buns" that he served Mrs Scar and I last time

post #38 of 38

you'd like that wouldn't ya..........

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