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boykjo's bacon round three

post #1 of 10
Thread Starter 

Finished up on a new slab of bacon and If you have been watching my first round was great, the second round was a bust and the third round..........icon14.gif, I did not write down the amounts of ingredients the first time and am trying to duplicate it. So here are the ingredients and amounts with the third round

 

1/4 cup Tender Quick

2 cups water

2 cups jeffs rub ( I add some turbinado sugar to jeffs rub )

 

Marinate belly 48 hrs

 

cold smoked 14 hrs at 120 with hickory dust

 

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sliced up and fried

 

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Some bearveiw with the my phone camera........ My wife went to ohio with the household camera

 

This time I left the belly skin on. It came off eiseier  when removing but I will go back to removing the belly skin before the brining. If I take my time and sharpen my filet knife I can get it off pretty good.....

 

Round 4 will be to inject the belly and do the same above and then round 5 I will do a belly with instacure #1 ,water and jeffs rub and see the differences

 

Thanks for looking

 

Joe

 

 

 

 

 

 

 

post #2 of 10

Looking good!

 

  Craig

post #3 of 10

WOW that's lookin good from here. Nice slab o meat. Is the bellie any different than the butterflied butts I see alot of people use for BBB?

post #4 of 10
Thread Starter 
Quote:
Originally Posted by realtorterry View Post

WOW that's lookin good from here. Nice slab o meat. Is the bellie any different than the butterflied butts I see alot of people use for BBB?



I'm not sure if I am understanding your question terry...  Whats the difference between BBB and bacon made with a belly..... I wouldnt know about BBB. I havent made bacon with a pork shoulder............Yet

post #5 of 10

Just like the first 2 rounds---It certainly looks good !

I buy my bellies from a small butcher shop, without the skin on.

My butcher agrees that you get more smoke on the part you eat (not that you can't eat the skin), if you remove the skin first.

I just got 2 bellies, without skin on Thursday ($2.65 per pound---cheaper than I expected)---17.2 pounds. I need it---I'm out!!!!

 

 

Thanks for showing, Joe,

Bear

post #6 of 10
Quote:
Originally Posted by realtorterry View Post

WOW that's lookin good from here. Nice slab o meat. Is the bellie any different than the butterflied butts I see alot of people use for BBB?



Terry,

All I can give you is my opinion.

I think BBB is more tasty---Don't know why---maybe because it doesn't have as much fat.

 

However everybody from my house agrees that the BBB is a little chewy for BLTs, for the same reason---not as much fat.

 

I think that's what you were asking.

 

Bear

post #7 of 10
Thread Starter 

sliced up my last slab....... Time to make some more........

 

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post #8 of 10

It looks great Joe!

 

Nice job!

post #9 of 10

Joe----El Perfecto!!!

 

 

Bear

post #10 of 10

WOOHOO.....bacon deluxe ! drool.gificon14.gif

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