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First Attempt at Smoking Anything

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cmw6300

cmw6300

Newbie
Original poster
Mar 17, 2013
6
17
Roxborough, CO
This is my first attempt at smoking in general. I went ahead and cured a belly for 14 days and then cold smoked it over some pecan wood for around six hours. The test fry was great and I just sliced it up tonight after a two day rest in the fridge. I don't have a slicer so I had to slice it with a knife. I think it came out pretty well.
IMG_20130402_203633.jpg

IMG_20130402_203633.jpg

 
Came out pretty well!?!?! I been slicing Meat 40 years and can't hand slice that thin and even, consistently! Great job...JJ
 
Nice...
drool.gif
 
I think I'm going to do a butt for some pulled pork. I'm new to this so I'm looking for ideas on rubs and cooking methods. I'm definitely going to use the finishing sauce from SoFlaQuer and I think I will make my own BBQ sauce if anyone has a good tried and true recipe.
 
If you are going Vinegar on the finishing sauce you may like a Sweeter BBQ Sauce to balance it...

Give these recipes a shot. They go together and the final result is similar to KC Masterpiece...JJ

Mild Bubba Q Rub

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

KC Bubba Q Juice

2C Ketchup

1/2C Brown Mustard (Gulden's)

1/4C Apple Cider Vinegar

1/4C Apple Juice or Water

1/2C Molasses

2C Dark Brn Sugar

1T Tomato Paste

1T Mild Rub

1-2tsp Liquid Smoke

1tsp Worcestershire Sauce

Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to achieve  thickness.

Use or pour into a sterile jar and refrigerate for up to 4 weeks.

Makes 3 1/2 Cups.
 
awsome looking bacon my friend. i am a newbie on this site as well, however i have learned alot since being a member. your limit of knowledge in this category of food preparation is endless on this site. from one newbie to another, welcome
 
Looks great cmw. My first try the bacon came out tasting like ham. The second try came out much better. My first try was wet cure and second try was dry rub.
 
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