Originally Posted by sprky
Man o Man that looks great. Very nice job
sprky, thank you!
Originally Posted by SmokinAl
The bacon looks very good, how did it taste? I'm assuming that since you were using chips that the bacon is cooked, right? When you get the AMNPS you should try cold smoking BBB, and see what you think.
Al, thank you! It tasted GREAT!!! I already vacuum packed some and dropped off the packs at my parent's house and father-in-law's house, as well. My parents told me that their breakfast will revolve around buckboard bacon tomorrow morning, so I'm anxious to hear what they have to say. By the way, they loved my belly bacon!
I took the internal temperature up to 150 degrees, so it's cooked. Regarding the AMNPS, Todd sent me my shipping confirmation this evening, so I'll cold smoke the next batch and see what the difference between cold and hot smoking is like.
Originally Posted by jrod62
Looks great !
jrod, thank you!
Originally Posted by mballi3011
I just l;ove me some BBB. Now all you have to do is grab some bread and mayo and then some lettuce and tomatos. I love the BBB for a good BLT.
mballi, I got home from work a little while ago and threw on a few pieces to share with the wife and kids, just for the hell of it! I'm waiting for the weekend in order to whip up some BLTs. I can't wait!
Originally Posted by SmokinHusker
Great looking BBB! Did the maple taste come through?
Husker, the maple is a subtle taste, but it's definitely there. In fact, personally, I prefer it over the molasses ones that I did because it's more of a pronounced taste. I like experimenting with different things when I do these smoking projects (flavors, spices, thicknesses, wood, etc.). I can tell you that maple is definitely going to be part of my future smoking projects.
Originally Posted by Ice Daddy
Northern Cuba, , I love it! Question, did you rinse the meat after the marinade, or go directly to the smoker? Oh yeah it looks great, btw, I want some.
Ice, thank you and I'm glad you got a kick out of my twisted humor!
Since I went right to the smoker on my previous belly bacon project and my wife commented about a slightly salty taste (due to the TenderQuick), I decided to soak in ice water for an hour this time around (changing the water out every 30 minutes). This time, she couldn't detect a hint of saltiness, so a one hour soak is what I'm going to do from now on. These steps vary from person to person, though, so do your own experimenting and see what you like.
Originally Posted by Sound1
Love the color. Betting it tastes awesome. I'm with Al, the AMNPS and a long cold smoke is hard to beat, and that little tool makes it almost effortless.
All depends on your cure, but in general, the butt being leaner tastes meatier/ham flavored. A leaner bacon, and my wife says it is better for me...who am I to complain
Sound, thank you! I completely agree with you and Al, which is why I finally pulled the trigger on the AMNPS. Now, I'll need to experiment to see which wood pellets I'll use for which projects.
Originally Posted by rbranstner
The bacon looks great. Since you didn't have the AMNPS it sounds like you had to apply some heat to it. What temps were you running at and what internal temp did you bring it to? My last few bacon tries I was applying heat and this past week I did my first cold smoke so I can't wait to see which one I like better.
rb, thank you! I ran the first nine hours at 100 degrees. At this temperature, it's not possible to get the wood chips smoking, so I had a lot of screwing around with keeping the heating element on and adjusting the temperature back down by opening the door. I thought about using charcoal in the chip tray again, but decided against it this time. The AMNPS will put a stop to all of this nonsense, I hope. Hour 10 and 11, I brought the temperature up to 150 degrees. The last hour, I brought the temperature up to 200 degrees until the internal temperature on the probe read 150 degrees. I checked both pieces with the Thermapen and they were different by three degrees.
Like you, I am also interested in seeing what the difference will be between hot and cold smoking bacon. As I understand it, the fat starts to render at around 85 degrees, so there should theoretically be a significant difference in the finished bacon product between hot and cold smoking.
Originally Posted by Terry Colwell
I really like how MEATY it looks. Store brand bacon is getting really bad anymore. Seems like its 75% fat anymore. Finding Bellies around here is impossible but I can find Butts. will have to read up on this one.
Terry, I agree! Buckboard bacon is almost all meat compared to belly bacon.