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Yet another first BBB with Qview

post #1 of 13
Thread Starter 

First attemp at BBB.

 

Wet brined for 8 days in:

 

1/2 gallon (2 quarts) water
1/2 gallon (2 quarts) apple juice

1 cup kosher salt

1 cup brown sugar

4 oz pure maple syrup

5 oz molasses
36 grams (1.26 oz) #1 cure

2151793750101759406S600x600Q85.jpg

 

Removed bone and split the butt.

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Placed in brine.

2384619900101759406S600x600Q85.jpg

 

Weighed down and ready for fridge.

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Nice pellicle. 

2158554140101759406S600x600Q85.jpg

 

 

Brushed with pure Wisconsin Maple Syrup.

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Lit the AMPS on both ends 50/50 mix of apple and pecan.

2211079250101759406S600x600Q85.jpg

 

Now just close the door and wait.

2861161740101759406S600x600Q85.jpg

 

Hope to have the rest of the pictures and results this evening. I have a 6.5 lb belly in a dry cure for next weekend.

 

 

 

The AMPS went out not long after I closed the door so I added some apple wood chunks and a big hand full of pellets to the wood box and set the Cookshack to 170º at 2 hours the BBB was at 137-140º.

I have had no luck with these pellets on my Traeger (smoked some sea salt) and again now. Will try some different pellets or microwave these a bit first next time.

2730168370101759406S600x600Q85.jpg

 

Had to cut a few slices right away, have the rest in the fridge and I will slice it with the slicer tomorrow.

2274639170101759406S600x600Q85.jpg

 

Tasted great, just the right amount of salt and I could taste both the Maple and the Molasses.

2599222220101759406S600x600Q85.jpg

 

 

 

 


Edited by Navigator - 3/18/12 at 5:23pm
post #2 of 13

I just cleared this with Defensio,  thanks for the post and the Qview.  Looking for the the rest of the pics!

post #3 of 13
Thread Starter 

In the fridge overnight and in the freezer for an hour then sliced it up.

 

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2046394790101759406S600x600Q85.jpg

post #4 of 13
That's some good looking bacon for your first time. Hope mine comes out that good!
post #5 of 13

Wow Navigator,

That looks and sounds AWESOME

I just finished up Grinding 30# of B-Fast sausage and a new smoked sausage...

I have a chunk of loin set aside to Baconize...I think I have to go pick up anther Butt to Buck board...

Thanks for the Qveiw

post #6 of 13

That sure looks great and I like the Recipe!...JJ

post #7 of 13

I'm typing with greasy fingers.......

I made some of this...

I'm a sucker for Maple Bacon...I did some Buckboard, and some Loin

I only added some coarse Ground pepper  And did some basting with Maple Syrup with the pepper...

OMG...IT'S TASTEE

 

iI smoked it over Maple, Cherry, and Oak, Mostly Maple

 

post #8 of 13

Wow what a great looking bacon .

 

post #9 of 13
Quote:
Originally Posted by africanmeat View Post

Wow what a great looking bacon .

X2 !!!! Does look good.
post #10 of 13

Job well done! They look great for your first!

post #11 of 13

Well done.... for a first try Im much impressed.

 

Mrs says she will follow your recipe for ours...... next week.?

post #12 of 13
Quote:

 

 

The AMPS went out not long after I closed the door so I added some apple wood chunks and a big hand full of pellets to the wood box and set the Cookshack to 170º at 2 hours the BBB was at 137-140º.

I have had no luck with these pellets on my Traeger (smoked some sea salt) and again now. Will try some different pellets or microwave these a bit first next time.


 

 

I had the same problem with my electric MES using a sawdust AMS. I found that taking out the chip tray gave me enough air flow to keep the smoke going. I am not sure how your Traeger is set up but if there is a way to let air into the bottom of it you will find it will stay lit a lot better.

post #13 of 13
I need to do this soon. Looks great.
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