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I need a little help with my first BBB.....DONE !!!! With plenty of Q-views - Page 2

post #21 of 31
Thread Starter 

I have 20lbs of BBB in the smoker and I didn't ask....What do I do once it's done ? Cut it up ? Let it rest? Do I need to refregirate it?  or can I keep it in a clean ice chest overnight ?  Or fry some up for Santa ???

post #22 of 31

Put it in the fridge overnight and slice it up tomorrow.

post #23 of 31
Thread Starter 

 Thanks for the fast responce solaryellow, will do..........It was my first BBB and it smells and looks great......Will post pictures later....I'm thinking maybe a little BBB for Christmas breakfast........ 

post #24 of 31
Thread Starter 

Here are some pictures from my first BBB ......at first I didn't think it could be this easy...... I just knew I was missing something........It was ssssooooo eeeaaassssyyyyy!!! I can't say anything bad about Pop's recipe.....I will tell anyone that wants to make their own bacon this IS THE SIMPLEST RECIPE I have found so far.......it makes a ton of bacon. I finished with 17lbs after giving my mom/dad some and the neighbor some (about 3lbs) I was able to put up 14lbs. Now how long it will last is another question........The hardest part of this recipe is to leaving it alone.......I had a bucket in the frig, for 11 days and could not do anything with it....after I smoked it I couldn't stand it and I had to cook some, to try it....I really didn't like it...... it really didn't have any taste of flavor that I liked, I put it in the frig. overnight and the next day it was FANTASTIC !!! I know their is nothing this good in any store....I asked my wife was it worth having the bucket in the frig. for as long as I did.....she said that I can have the shelf if I keep making bacon that taste as good as that one did!!!!! I always cook a Gumbo the day after I cook a turkey, so today I was working on my gumbo.....and decided to put some of the lean meaty part of the bacon in the gumbo.....It added a great flavor....one that I have been missing.....a rich smokey flavor that was just great ! ! ! ! I was talking to my wife that I was thinking about making a mild Tasso...she wanted to get it started today.....LOL It will be a project, but not one for today .......  I want to say "THANKS" to Pop's for sharing his curing recipe with everyone and anyone that posted on this.....If it wasn't for you I know I would have screwed something up......I have it now and IT'S ON ! ! ! I will be making my own bacon from now on !!!!!     DSCN5151.JPGDSCN5159.JPGDSCN5164.JPGDSCN5169.JPG


Edited by Shoneyboy - 12/27/11 at 8:05am
post #25 of 31

Congrats! It looks great too.

post #26 of 31
Thread Starter 

Thanks for you help Solaryellow....I was in panic mode the other night when you posted me back....Talked me off the edge....LOL

post #27 of 31
Quote:
Originally Posted by Shoneyboy View Post

Thanks for you help Solaryellow....I was in panic mode the other night when you posted me back....Talked me off the edge....LOL



 

I have been there myself. That is the beauty of this place, someone here usually knows what to do and is willing to help out.

post #28 of 31

Looks-Great.gif I'm going to venture into making bacon 1 of these days

 

post #29 of 31
Nicely done! Now you're hooked. After my first bucky smoke I couldn't stop making it. I only use store bought for wrapping abt's or making praline bacon and I always have a batch curing so I never run out. Glad your first run was a success. Now try a belly.
post #30 of 31

Nice lookin Bacon Shoneyboy!

post #31 of 31

That is surely some fantastic looking BBB Shoneyboy.

 

Anytime I have to cure something I always use Pop's brining/cure method. 

It works great for everything.

 

Happy Smokin & Happy Holidays

 

Mike

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