bacon . . .and how i learned to love the bomb

BBB is BuckBoard Bacon and is made from the shoulder (butt) and I think some make it from the picnic. We always called it poor mans bacon because the shoulder is pretty cheap. If you buy bone-in (cheapest) you will need to fillet the bone out first prior to curing.

CB- Canadian Bacon. this comes from the whole loin. Not much to do except to remove the fat and cure

Belly Bacon is what you typically get from the store and comes from the bellies. Some come skin on, some do not. The bellies I buy are skinless and need no prep prior to curing.

There are different methods and types of curing as you mention. In the past all of my bacon I did using a dry rub with cure #1. I recently tried a wet brine and will be using it more. I liked the flavor and ease, which with a bust schedule is a plus. I just did three types of bacon using the wet brine and I outlined the process here:

http://www.smokingmeatforums.com/t/131123/the-bacon-trifecta-thats-a-wrap/40#post_901496

Hope this helps. Good luck!

What cure is and where to get it...

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

http://www.butcher-packer.com/

The easy way to make bacon...

http://www.smokingmeatforums.com/t/124885/bacon-made-the-easy-way

Everything you might want to know about what we do...

http://www.wedlinydomowe.com/

http://lpoli.50webs.com/index.htm

  Enjoy!!

  Craig

Chappy4o said:

Thanks for the info Craig. . . That helps a lot . . . Does anyone NOT use a slicer?? And how well does it turn out??
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I don't user a slicer, but I'd like to! I can get a pretty consistent cut until I get close to the end. I can't get much thinner than an 1/8". Most of the time I get about a 3/16". Which I prefer my BBB and CB bacon on the thicker side anyways.  I use a real sharp hollow edge slicer knife. Mine came from our local restaurant supply store. I also freeze the bacon for 45 mins - hour makes it easier to slice. On day I'll own a slicer!