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Buckboard Bacon.....(because all the threads made me do it) - Page 2

post #21 of 37
Quote:
Originally Posted by Scarbelly View Post




Ok Dave that looks awesome and Rob - I got my hand up too
 

 



my list wouldn't be complete whihout yer name..............

post #22 of 37

That's some excellent looking bacon, Dave.  I'm particularly fond of the plated pic.Looks-Great.gif

post #23 of 37

Great job! I'm sitting here wishing I had a plate like that in front of me!


Edited by ChadInClw - 8/4/11 at 6:16am
post #24 of 37

heck yea Looks-Great.gif

post #25 of 37

drool.gif  Lima Beans and home smoked bacon bits and ends.  Now that's what I'm talking about.  It's been so l-o-n-g since I've had any......got to work on that problem.

post #26 of 37

I have been trying unsuccessfully to find Pops6927 recipe for his wet brine for making Bacon. I have found many dry rubs for Bacon and have most of them saved in my recipe folder, but am still looking for the one from Pops6927. I see so many of you making such good comments about it so I want to find it and use it on my second attempt to make Bacon.

My first attempt didn't turn out so pretty good. I want to try again with a wet brine.

 

any and all brine recipes for bacon are welcome and thanks in advance to all of you.

 

I have learned more in the past 6 months from SMF about smoking meats than I learned in my previouse 67years.

 

Thanks again to you all Rich

post #27 of 37

Rich, I'm pretty sure this is it.  Right in Craig's (fpnmf) post:

 

http://www.smokingmeatforums.com/t/108844/bacon-the-easy-way-thanks-pops-with-q-view

 

Be sure to use carefully.  Pops does a brine with less curing salt than most and compensates by brining for a longer period of time.

 

Might be a good idea to PM Pops.

 

Good luck and good smoking.

post #28 of 37

real simple curing brine:

 

 for every 1 gallon of water, add:

 

1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)

1 cup granulated sugar or Splenda®

1 cup brown sugar or Splenda® brown sugar mix

1 tbsp cure no. 1 pink salt

 

stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in

 

weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed

 

Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.)   If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.

 

You can add any other flavorings you'd like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce.  The maximum concentration allowed safely is 3.84 ounces per 1 gallon of brine (24 lbs.per 100 gallons: 16 oz. x 24 = 384 ounces, 1/100th is 3.84 ounces).  You can experiment with different concentrations as long as you keep it between those parameters:

 

ScannedImage.jpg

 

Hope this helps!

 

post #29 of 37
Thread Starter 

Pops, morning....If you do NOT use DQ CURING SALT.... can you use cure #1 ???? 

 

I think I read somewhere DQ CURING SALT cures faster than cure #1.....would that make cure #1 not a good idea........... 

post #30 of 37

 

 

 

Money.jpg

 

Once again, this is basically Chef Robs recipe I followed and have used it on pulled pork too. It is a keeper.

Thanks for lookin'.......Dave

 


This is amazing Dave this is a work of art i will keep this photo and show it to the chef  how to make bacon & eggs
 

 

post #31 of 37
Thread Starter 
Quote:
Originally Posted by africanmeat View Post


This is amazing Dave this is a work of art i will keep this photo and show it to the chef  how to make bacon & eggs
 

 


Ahron, mornin'........that photo still makes me hungy..........All the photos on this forum make me hungry........I just love to eat good food I guess ????
 

 

post #32 of 37



 

Quote:
Originally Posted by DaveOmak View Post

Pops, morning....If you do NOT use DQ CURING SALT.... can you use cure #1 ???? 

 

I think I read somewhere DQ CURING SALT cures faster than cure #1.....would that make cure #1 not a good idea........... 


Hey dave. With DQ you do not have to wait for it to cure. It is the same as cure 1 just you do not have to wait for it to cure. You can cook or smoke as soon as you stuff.

The butcher packer web site has the info. I am going to get me some now.

I like the idea i do not have to wait over night. But it still is cure 1.

Karl
 

 

 

post #33 of 37
Quote:
Originally Posted by ExhaustedSpark View Post



 


Hey dave. With DQ you do not have to wait for it to cure. It is the same as cure 1 just you do not have to wait for it to cure. You can cook or smoke as soon as you stuff.

The butcher packer web site has the info. I am going to get me some now.

I like the idea i do not have to wait over night. But it still is cure 1.

Karl
 

 

 


Can Tender Quick be substituted in this mix & if so how much should I use?

Thanks guys!

 

Edit: Looks like 1/2 cup was used here:

 

 

Quote:
Turkeys were brined for around 28 hours in a variation of slaughter house brine there was 1/2 cup Morton's Tender Quick in the brine.

 


Edited by RuNuts - 12/25/11 at 2:45pm
post #34 of 37
Thread Starter 

RuNuts , evening.... Never substitute one cure for another..... Until you familiarize yourself which ones are interchangable..... I AM trying to pass the buck here because curing meat can be dangerous, even life threatening if done incorrectly.... we ARE here to help, but there are so many variables, a basic understanding of curing should be included with our help....

Mortens products are not interchangable with most cures...  Cures are applied differently to whole muscle, ground products, dried rubs, wet brines, injections etc.... I can't remember which is which when I cure meats... I rely on re-reading the books each and every time I cure stuff.... One of our esteemed members explained it this way on curing, "When you make a mistake in curing, waking up dead is not a good option".  Thank goodness we have these articles and the many experts here to keep us straight so we can enjoy smoking and curing meat...

 

This article is loaded with information... mouse over the different headlines to see what they contain.... If you have any specific questions please PM me, and myself or another will gladly help. Or start a new thread and many members will jump in to help you out....

http://www.wedlinydomowe.com/

 

 

Here are 2 explanations (basically the same) on why there is a temperature "stall" when smoking meats....

http://www.huffingtonpost.com/craig-goldwyn/physicist-cracks-bbq-mystery_b_987719.html

http://amazingribs.com/tips_and_technique/the_stall.html

 

This is the food code.... A pain in the butt to read... but it is the authority in the food industry for safety, or something like that..... this is so you have another perspective on food handling and safety... 

http://prochefblog.com/public_pics/foodcode2009/2009foodcode.pdf

 

OK, now you are probably asking yourself... Was my question that difficult ???   No, I am interested in seeing to it you learn correctly.... Be safe, enjoy the forum and it's many diversified members and their knowledge..... Don't forget...PM me if you have any questions.... Dave

 

 

post #35 of 37

RU

 

Dave offers some good advice.   I suggest you find a good recipe and follow it.  You can also post a question to the forum and I am sure someone will lead you in the right direction.  Just remember cures are not interchangeable.

post #36 of 37

that looks awesome

post #37 of 37
Thread Starter 

slydog, thanks.... It was good...  I finished another batch this morning and will be posting it tomorrow if time permits.....  Seems like everyone make BBB at the same time a few times a year....  Maybe pork prices drop...who knows...  I noticed 3-4 threads in the last few days....  They all look so good you have to just make some.... 

 

Have a good evening..... Dave

 

Quote:
Originally Posted by slydog View Post

that looks awesome



 

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