Back Strap Bacon

daveomak

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• Jul 27, 2011

• #1

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.....

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

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

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

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

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

 

SmokinAl

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• Jul 27, 2011

• #2

Looks great Dave CB is a big favorite around here.

 

Bearcarver

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• Jul 27, 2011

• #3

Looks real good from here, Dave!

Thanks,

Bear

 

daveomak

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• Jul 27, 2011

• #4

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......

 

chef jimmyj

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• Jul 27, 2011

• #5

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

 

fpnmf

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• Jul 27, 2011

• #6

Looking good Dave!!

  Craig

 

meateater

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• Jul 27, 2011

• #7

Looks great ! 

 

chefrob

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• Aug 3, 2011

• #8

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

 

smokeamotive

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• Aug 4, 2011

• #9

You scared me for a minute their Dave. I thought you actually made bacon from venison backstrap

But that CB looks

 

tjohnson

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• Aug 4, 2011

• #10

Looks Fantastic!!

Todd

 

daveomak

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• Aug 4, 2011

• #11

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

 

Bearcarver

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• Aug 4, 2011

• #12

DaveOmak said:

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

Click to expand...

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