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butterflied bucky - Page 3

post #41 of 55



 

Quote:
Originally Posted by chefrob View Post

done curing and time to smoke.........

 

rinse and into an ice bath for 1 hour.............

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gotta cut some off for granny who can't have smoke or pepper but she loves her some salted pork.....................

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all peppered up and into some hickory and maple smoke from the AMNS...............

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after about 6 hrs.....................

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got almost 14# of smokie goodness...................

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time to sleep overnight all sealed up..................sleep well for tomorrow the ninja will strike!

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Just checkin here - was the ice bath to make the bone shrink noidea[1].gif
 

post #42 of 55
Quote:
Originally Posted by chefrob View Post

LOL, here ya go bear.................

 

all packaged up ...................

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and here is where i git my ninjin' skill's uh from................

 

 

and 'member........don't go ninjin' nobody don't need ninjin'!


There are two things I see in this pic that make me laugh.

1 I have that same 3 stone in oil sharpener. I bet you need to give me some lessons on sharpening next time I am over there

2 I have heard rumors that the stretch tite in the window is used in another room at your house 2014_whistling_and_rolling_eyes[1].gif
 

post #43 of 55

Oh my that looks....PERFECT. Looking forward to the update Rob. Thanks for sharing!

post #44 of 55
Thread Starter 

gary, the ice bath is to keep it firm.........and it is hard to break old habits.icon_rolleyes.gif

that is the best sharpener on the market.......if ya know how to use it.

as for the wrap........i ain't sayin nuthin'!

 

smoker mark, did you see the last page......... it's all done my boy!

 

 

............and thx paul!

post #45 of 55

See it there now look'n good. icon_smile.gif

post #46 of 55
Thread Starter 

thx mark........i've done the same! icon_lol.gif

post #47 of 55

What temp does BBB need to be smoked to?

post #48 of 55
Quote:
Originally Posted by jojo22 View Post

What temp does BBB need to be smoked to?


It's not really a "need to" thing. I did mine to about 145˚, but then I have to fry it to 160˚ before eating it.

My next batch will be smoked to about 160˚, just like my "Canadian Bacon/Smoked Pork Chops".

That way I can eat it cold, or warm it up a little, without having to toughen it up in the frying pan.

 

It's actually like regular Bacon, if you want--you can cold smoke it, but sooner or later you gotta take it to 160˚.

Bear

post #49 of 55

Thanks Bear!

post #50 of 55
Thread Starter 

this stuff was cold smoked...............but like bear said you can take it to 160 and eat it cold for snackin'.

post #51 of 55

Is this like bacon, 

except Better?
 

post #52 of 55

at what temp do you let the smoker get too, and the internal temp of the meat, also what type of wood do you use for smoking???

post #53 of 55
Quote:
Originally Posted by chuckiephudd View Post

at what temp do you let the smoker get too, and the internal temp of the meat, also what type of wood do you use for smoking???

 

Quote:
Originally Posted by Cathy View Post

Is this like bacon, 

except Better?
 

Howdy there, this is an older thread so I will jump in and say welcome! Too answer both your questions Buck Board Bacon is another type of bacon and it is really good.

 

As for the temps it all depends on what you are doing. With cured bacon most cold smoke it at temps below 70*, and the IT of the meat never getting above that. When hot smoking bacon the smoker temp can vary but usually lower than 225*. Hot smoked bacon should be taken to an IT of 145*.

 

Type of wood is a personal preference, I prefer sweeter woods like apple, cherry, pecan, maple.

post #54 of 55
Thread Starter 
Quote:
Originally Posted by Cathy View Post

Is this like bacon, 

except Better?
 

i like it since it pork butts are way cheaper than bellies......this past holiday season i was getting them for about a buck a pound. i would debone them, just use the top cap for bacon and use the bottom for tamales and sausage.when i square up the edges it looks just like belly but meatier.  it is leaner than bellies so................i can eat more?

post #55 of 55
Thread Starter 
Quote:
Originally Posted by chuckiephudd View Post

at what temp do you let the smoker get too, and the internal temp of the meat, also what type of wood do you use for smoking???

i had no heat in the smoker....i use the a-maze-n-smoker from todd. it is by far the best/most versatile product on the market for cold smoking (i am in no way affiliated with todd and i do not get paid for any endorsement). as far the wood.....he has pellets of all kinds, i like pecan, maple, and his pitmaster's blend.

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