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Back Strap Bacon

post #1 of 12
Thread Starter 

Thanks again to chefrob....I seem to be using his bacon recipe for everything......pork...beef...next is "bloody marys"...it is that good..........

 

8 days in the brine/spice mix w/cure #1....rinsed well.....dried with toweling.......CBP rubbed into one.........

dried for 2 hrs at 100 deg F with all dampers wide open to for the all important pellicle.....

 

Cured 8 days and drying.jpg

 

fired up the pellet smoker w/hickory chips added...(they are hard to see)...cause the pellets are pretty mild...

smoked to IT 151 deg....took 7 hrs with wide open dampers.......smoker @ 190 deg

 

Pellets with hickory chips added.jpg

 

They are both delicious........thanks Rob.........

the bite from the spices lingers........the CBP lingers really really good.......

 

 

Plain.jpg

 

 

With CBP.jpg

 

I was going to do another BBB but........loin was cheaper.....go figure......

 

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

 

 

post #2 of 12

Looks great Dave CB is a big favorite around here.

post #3 of 12

Looks real good from here, Dave!

 

Thanks,

Bear

post #4 of 12
Thread Starter 

The bride and I are sittin' here with coffee. Back and forth to the microwave heating the 2 varieties between wet paper towels. Multiple taste tests.

The CBP coating wins...... but not by much.... Bride says Friday night is Hawaiian Pizza night using Her sourdough starter for the crust.........My CB for the toppping........

I will try to remember to take pics of the ordeal......

post #5 of 12

Some fine looking Bacon, Dave!  Got to post the Pizza Pics and Recipes!...JJ

post #6 of 12

Looking good Dave!!

 

  Craig

post #7 of 12

Looks great ! icon14.gif

post #8 of 12

yer hooked.........LMAO!

post #9 of 12

You scared me for a minute their Dave. I thought you actually made bacon from venison backstrap th_crybaby2.gifBut that CB looks drool.gif

post #10 of 12

Looks Fantastic!!

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #11 of 12
Thread Starter 

Finally Vac/Pk the CB after it sat in the fridge for 5 days. Holy crap !!! I do not know what happened during those 5 days.....I threw a slice in my mouth and WHAM.. the flavor was really intense and awesome as compared to 2nd day stuff..........the spices really came thru..........maybe the smoke dissapated.......maybe the spices bloomed.......I do not know........WHO knows what happened there ????? ....Is that the new norm for Dave.....let sit 5 days then pkg.........

 

 

Dave

 

 

post #12 of 12
Quote:
Originally Posted by DaveOmak View Post

Finally Vac/Pk the CB after it sat in the fridge for 5 days. Holy crap !!! I do not know what happened during those 5 days.....I threw a slice in my mouth and WHAM.. the flavor was really intense and awesome as compared to 2nd day stuff..........the spices really came thru..........maybe the smoke dissapated.......maybe the spices bloomed.......I do not know........WHO knows what happened there ????? ....Is that the new norm for Dave.....let sit 5 days then pkg.........

 

 

Dave

 

I believe you may be on to something Dave!

I usually fridge Bacon over night before slicing.

Last Bacon, CB, and Dried Beef, I kept in fridge for 36 hours, instead of 12 to 14 hours, and it was even more tasty!!

I'm gonna try longer too---next time!!

 

Thanks,

Bear

 

 

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