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Youngest Son's BB Bacon and "Red Spots" on cured meat - Page 2

post #21 of 37

Great job Pops - passing on that knowledge is very important. Thanks for all you do for us

post #22 of 37

Thanks Pops. I think you have one lucky son there.  From the pics, it looks as if he is actually listening/learning from ya.icon14.gif  Gotta be past the teenage years!!

post #23 of 37
Quote:
Originally Posted by Pops6927 View Post


It is entirely your preference!  I do mine at 230° until the internal temp is 150°; then it is fully cooked and can be eaten as-is or heated, fried, baked, etc.   These pieces took me from 8am to 1:30pm because they were fairly thin; Rob butterflied them to reduce thickness which was his preference; he ran the knife, I just advised him how to best maneuver around the bone to leave as much meat intact as possible but he did all the cutting, I am severely limited as to what I can either do or endure a/c fatique.  Plus, he won't learn if I do it; every butt he does he learns more!  

 

At 100° your meat is still considered 'raw' and would require cooking before it is edible, and pathogens can still be alive and well on it or in it..  At 135° it is considered 'partially cooked'; and still requires cooking to min. 146° internal for fully cooked, but is high enough to destroy pathogens.  At 146° minimum internal it is fully cooked and can be eaten as-is or further cooked by any method.  I take it to a minimum of 150° in the thickest parts just to be safe that it is definitely fully cooked; I don't want myself, my kids or their kids and friends getting sick from something I've produced, naturally.  And, I'm their father.  I don't trust them as far as I can throw them, either....

"Oh no, dad, I would never eat any without cooking it fully first..." (nom nom nom...)  ... lol... know what I mean?!  I've known them too long.. and they're still confessing some of the things they've pulled behind my back... at least the milder ones..., lol!



 

 


Pops,

 

I'm pretty new here, but just want to say every question I've ever had about BBQ and smoking meat has been answered somewhere on this forum............. and usually from one of your posts.  And I'd like to let you know how much it is appreciated.  I'm curing up some bellies, loins, and BBB's right now to be ready for a weekend smoke and have had conflicting ways of how long and at what temp.  Your post above answered it all.  All the best to you.
 

 

post #24 of 37

Pops,

 

I ordered Cure #1 over the weekend and plan to try BBB in a couple of weeks.  Thanks for all the great info, you've provided a terrific roadmap that I will be following faithfully.

 

Curt.

post #25 of 37

Great Job Pops!

 

I've done it both ways, and prefer Cold Smoking

 

My 2 cents

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #26 of 37
Quote:
Originally Posted by Pops6927 View Post


It is entirely your preference!  I do mine at 230° until the internal temp is 150°; then it is fully cooked and can be eaten as-is or heated, fried, baked, etc.   These pieces took me from 8am to 1:30pm because they were fairly thin; Rob butterflied them to reduce thickness which was his preference; he ran the knife, I just advised him how to best maneuver around the bone to leave as much meat intact as possible but he did all the cutting, I am severely limited as to what I can either do or endure a/c fatique.  Plus, he won't learn if I do it; every butt he does he learns more!  

 

At 100° your meat is still considered 'raw' and would require cooking before it is edible, and pathogens can still be alive and well on it or in it..  At 135° it is considered 'partially cooked'; and still requires cooking to min. 146° internal for fully cooked, but is high enough to destroy pathogens.  At 146° minimum internal it is fully cooked and can be eaten as-is or further cooked by any method.  I take it to a minimum of 150° in the thickest parts just to be safe that it is definitely fully cooked; I don't want myself, my kids or their kids and friends getting sick from something I've produced, naturally.  And, I'm their father.  I don't trust them as far as I can throw them, either....

"Oh no, dad, I would never eat any without cooking it fully first..." (nom nom nom...)  ... lol... know what I mean?!  I've known them too long.. and they're still confessing some of the things they've pulled behind my back... at least the milder ones..., lol!



 

 



th_HaHAAHaa.gif

Sounds like my son!!! I watched him stealing Slim Jims out of the smoker as I was smoking them !!!! Then deny it when I confronted him about it !!!!  I love him to death, but there are times that I would trade him for some magic beans too…….Thanks for the advice I think I will try hot smoking once and see if there is a difference……

 

post #27 of 37
Thread Starter 


Absolutely, that's the beauty of this venue, we get to choose what we like and enjoy the outcome!  Once again could not have done it without the AMNPS, there should be at least two in every home!

 

Quote:
Originally Posted by TJohnson View Post

Great Job Pops!

 

I've done it both ways, and prefer Cold Smoking

 

My 2 cents

 

 

Todd



 

 

post #28 of 37
Thread Starter 

Oh yes, he's our baby boy... age 32 with a 3 yr old daughter!
 

Quote:
Originally Posted by Sound1 View Post

Thanks Pops. I think you have one lucky son there.  From the pics, it looks as if he is actually listening/learning from ya.icon14.gif  Gotta be past the teenage years!!



 

019.JPG

 

Rob on the left, in red, age 32

George Jr (J R) on the right in grey, age 37

 

don't think they were too drunk.. well... dunno.. lol!

 

They both are learning, esp. after all my strokes, want to make sure I can pass on all I am able to before I no longer will be able to!

post #29 of 37
Thread Starter 

Thank you all for the compliments!  I just want to be able to help others enjoy the gifts I've received from so many of my teachers and mentors and pass on what I know while I can!  Yes, I could write a book and charge for it, but those who need it the most may not want or could afford to buy it and they would miss out of all the pleasure this hobby affords or be delayed in helping others!  We are here to all help each other; please show your support for SMF by getting a premium membership to keep this great forum going!  It will help Jeff and hopefully we will be included in his book, or at least others will see us on here and ask for our help too!

post #30 of 37

Great looking BBB ...............I'll have one BLT to go please........

post #31 of 37

Pops,

 

Where is this premium membership support link..............................   be glad to do my part but can't find it!

post #32 of 37

Great post,  thanks for all the info pops!

post #33 of 37

geerock, morning... It is difficult to find... I couldn't find it and another member sent it to me... so I filed it where I could retrieve it.... 

The forum appreciates all the support it gets, very much... Keep posting and keep the camera active... 

 

Dave

 


http://www.smokingmeatforums.com/payment.php
 

Quote:
Originally Posted by geerock View Post

Pops,

 

Where is this premium membership support link..............................   be glad to do my part but can't find it!



 

post #34 of 37

DaveOmak,

 

Thanks for the link        ......I am now a lifelong member.  Now I have to live 99 more years.  All the best.

post #35 of 37

good lookin bucky pops............and thx for the info, no matter how long some one is in the biz the learning proccess never ends.

post #36 of 37

Pops, Im really close to starting my first BBB & I had hopefully one last question! I never know my work schedule 10 days in advance so IF I had to leave it in the your wet cure would be still be safe a day or two extra or should I just take it out & fridge it for a few days? Still a little unsure on all the curing part?

post #37 of 37
Just realized you are local to me! Want to adopt another son? biggrin.gif
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