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Buck Board Bacon, 1st smoke in over a week. I missed this place! Q-View - Page 2

post #21 of 38

I have to say evertime I come to the site I marvel at your pics on the carosel!!! Great Job!!

post #22 of 38
Thread Starter 
Quote:
Originally Posted by BlueBombersfan View Post

I have to say evertime I come to the site I marvel at your pics on the carosel!!! Great Job!!



Thanks Bomber I appreciate that.

 

post #23 of 38

When you say BBB, is there a specific cut of meat detailed?

post #24 of 38
Thread Starter 
Quote:
Originally Posted by tommerr View Post

When you say BBB, is there a specific cut of meat detailed?



Its a bacon made form pork butt/shoulder

 

post #25 of 38

All I can say is WOW!  Nice work!

post #26 of 38

looks awesome  nice work.

post #27 of 38

Awesome color!!

post #28 of 38

Please detail your salt soak/cure or what you are doing.

 

Thank you

 

Tom

post #29 of 38

looks nice well done

post #30 of 38

looks great

post #31 of 38
Thread Starter 
Quote:
Originally Posted by tommerr View Post

Please detail your salt soak/cure or what you are doing.

 

Thank you

 

Tom


I use Morton's Sugar Cure to cure my meats. I weigh the meat after it's trimmed and the bone is removed. Per Morton's directions I use 1tbsp per pound of meat. The meat goes in the fridge to cure for 10 days normally but this time I was out of town so it was closer to 2 weeks. When the curing time is up I take the meat and rinse off the surface of each piece then I place each piece in a large cooking pot filled with cold water and let them soak for an hour to remove any excess cure/salt flavor prior to smoking.

I hope this helps.
post #32 of 38

Teeznuts,

 

I'm learning and thank you. Does this mean a solution or do you use this as a rub?

 

Tom

post #33 of 38
Thread Starter 
Quote:
Originally Posted by tommerr View Post

Teeznuts,

 

I'm learning and thank you. Does this mean a solution or do you use this as a rub?

 

Tom



I apply the cure directly to the meat like a dry rub. There are some that add the cure to liquid and make a brine to soak it in. Here is a wet cure/brine recipe from Pops, who has a background in the meat industry http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine .  I guess wet or dry is just personal preference. I've made a wet cure/brine for jerky but my bacon and canadian bacon has always been used as a dry cure.

 

post #34 of 38

Wow! nuff said.

post #35 of 38

Beautiful man! makes me hungry just looking at the pics! Thank You! drool.gif

post #36 of 38
Thread Starter 
Quote:
Originally Posted by upsman View Post

Beautiful man! makes me hungry just looking at the pics! Thank You! drool.gif



Pleasure is all mine!

 

post #37 of 38

Great BBB! My goodness I have looked at these photo's probably 10 time since it hit the carosel... Doesn't get old one bit.... Happy Smoking, Smokin - K

post #38 of 38

now I'm really hungry for a BLT

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