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1 more Buckboard Bacon thread to look thru....

post #1 of 13
Thread Starter 

A couple of weeks ago I bought 60#'s of butts and made stuff I posted previously....  I put the "chunks" in the bags with cure# 1 and salt and demerara sugar....  9 days later, rinsed under running water really well and dried and hung in the smoker to form a pellicle.... cold smoke 70-80 deg for 12 hours....   slowly raised temp to 220 deg F and continued until BBB got to 150 ish internal temp (IT).... held there for an hour or so by lowering the temp of the smoker......

 

1 in the smoker.jpg

 

Here is the BBB after an overnight rest in the refer........

 

4 out of the smoker.jpg

 

Trimmed the chunks up to fit in the vac-bags.....

 

5 trimmed for the bags.jpg

 

Here is a shot of the end grain.... that hole is either from a bacon bug or the Mav temp probe.... ???....pot.gif...ROTF.gif...

 

6 grain view sliced.jpg

 

Because the muscle was running the length of the chunks, and they were small in diameter, cutting across the

grain of the meat is a necessity for tender, chewable pieces of pig.....

These things I call BBB Medallions.... perfect for pig candy bites, or an a cracker after sitting under the broiler,

or frying and covering with melted chocolate, sea salt and a dash of cayenne for a dessert treat...

 

8 medallions of BBB.jpg

 

The trimmings are for beans etc.... anywhere bacon makes stuff better.......yahoo.gif....

 

7 the trimmings.jpg

 

Ready for the deep freeze...... 

 

9 packaged BBB 3-2012.jpg

 

Thanks for looking.....  

 

PS...... Bride says it tastes like Canadian Bacon....  Well, we do only live 45 miles from our dear friends to the north...

 

 

Dave

 

 

 

 

post #2 of 13

Nice color! Looks really good. yahoo.gif

post #3 of 13
Looks good .
Must have been bacon making weekend !
Lots of BBB AND CB Threads
post #4 of 13

Very nice! I just pulled a 8 Lb Belly out of Pops Brine and a few chunks of a Pork Sirloin that will be Tasso by tomorrow...JJ

post #5 of 13

This is NOT what I should be looking at when I'm hungry!!! drool.gif

 

Job very well done, in my humble opinion!!!

post #6 of 13

Looks great, Dave!

 

Good luck and good smoking.

post #7 of 13

Nice! I pulled mine out of Pops brine today too! Cover with maple syrup,molasses,brown sugar and spices. Will smoke on Thursday!

post #8 of 13

looks tastey Dave! nice Job

 

post #9 of 13

NICE!!!!

post #10 of 13

Awesome Dave.........................icon14.gif

 

Joe

post #11 of 13

Great looking BBB...now see you've gone and made me realize I'm hungry!

post #12 of 13

MMmmm looks great!

post #13 of 13
Thread Starter 

Thanks for the nice comments....  all my stuff is stolen from you....  Nice to be appreciated as a "food recipe thief"....  Dave

 

Quote:
Originally Posted by Chef JimmyJ View Post

Very nice! I just pulled a 8 Lb Belly out of Pops Brine and a few chunks of a Pork Sirloin that will be Tasso by tomorrow...JJ

Thread and taste test, and applicability for jambalaya would be good....  I need to convince bride that tasso is the way to go in Jamba.... Dave



Quote:
Originally Posted by jalan43 View Post

Nice! I pulled mine out of Pops brine today too! Cover with maple syrup,molasses,brown sugar and spices. Will smoke on Thursday!

I'm waiting for pics and tutorial....  Dave

 

 



Quote:
Originally Posted by SmokinHusker View Post

Great looking BBB...now see you've gone and made me realize I'm hungry!


Paybacks are something we all look forward to.....  hahahaha.....  Dave
 

 

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