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1st time BBB with TQ

post #1 of 16
Thread Starter 

Lets start off with Big Thank You to , Bearcarver, gary s,WaterinHoleBrew for their inspiration Thumbs Up

 

Not much knife action.

Boned and parted

Smaller piece weighed 1 pound 11-1/2 oz. I used 7/8 oz. TQ with 3 T spoon brown sugar

Larger piece 2 pound 151/4 oz I used 1 1/2 oz. TQ less a pinch and 5 T spoon Brown sugar 

Bags are dated and the wait begins

Thanks for looking and everyone who has done this Thank You also.

 

Bearcarvers  http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index#post_1149932

 

Gary S http://www.smokingmeatforums.com/t/184531/garys-smokes-and-information-all-in-one-place

 

WHB  http://www.smokingmeatforums.com/t/183782/my-first-attempt-at-buckboard-bacon


Edited by tropics - 5/4/15 at 1:26pm
post #2 of 16

You will love it.  Bearcarver's directions are outstanding.

 

Richard

post #3 of 16
Thread Starter 
Quote:
Originally Posted by Bear55 View Post
 

You will love it.  Bearcarver's directions are outstanding.

 

Richard


I've been hearing that and Bearcarver has a lot of great post,with step by step.Remembered I didn't take a shot after I bagged so here they be.

post #4 of 16

Great Start Richie!!

 

Not too sure this stuff is legal in Jersey----Might be too Tasty!!

 

Be Back:

 

:popcorn

 

Bear

post #5 of 16
That's lookin awesome Richie, your gonna really like BBB ! It's already a fam fav here, just picked up more roasts last nite to get more going !

Yours looks great so far ! icon14.gif
post #6 of 16
Thread Starter 

BBB was changed to Tasino ( Philippine style Bacon) for the party we had during the week and on Sat.

Difference in recipe I added more brown sugar, some Tanduay Rum, and some red food color.

 

Slice a bout 1/4" thick after rinsing 

Fried for after noon snack


Now I have reason to do another BBB 

Thanks again guys for the help with your post.

post #7 of 16

That looks good too!!!:drool

 

Looks like Pork Cured with extra Brown sugar, not smoked, and cut in slices with the grain.  'Bout right Richie??

 

 

Bear

post #8 of 16
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

That looks good too!!!:drool

 

Looks like Pork Cured with extra Brown sugar, not smoked, and cut in slices with the grain.  'Bout right Richie??

 

 

Bear

Bear yes that is it no smoke but tasty I thought it was a little salty, I have the other half so I will soak that before cooking.

post #9 of 16
Quote:
Originally Posted by tropics View Post
 

Bear yes that is it no smoke but tasty I thought it was a little salty, I have the other half so I will soak that before cooking.

 

Yup---If it's a little salty, soak it awhile before cooking or smoking. Mine never is, but I often soak it for a short time before testing it.

 

 

Bear

post #10 of 16

Nice job,   I love it, you get hooked pretty quick ,     Nice twist on the Tasino     points1.png

 

Gary

post #11 of 16
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Nice job,   I love it, you get hooked pretty quick ,     Nice twist on the Tasino     points1.png

 

Gary


Gary Thanks for the point appreciate the help with your post,will be making the regular BBB Soon.

post #12 of 16
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

 

Yup---If it's a little salty, soak it awhile before cooking or smoking. Mine never is, but I often soak it for a short time before testing it.

 

 

Bear


Bear Thanks I will soak it instead of just rinsing.

post #13 of 16

The very first thing I cured, I only rinsed it . Wife and I agreed it was a little salty. So the next batch I rinsed it and soaked it and it was perfect. Cured meat is going to somewhat salty. Everyone's  Taste varies, my wife likes a little more salt than I do. 

I experimented on the first batch I wasn't sure if I could do anything since it had already been smoked. Took a few slices and soaked them anyway, this pulled the salt out even after smoking So if your batch IS to salty you can still fix it.

 

Note:  You can Rinse, Soak or both to reduce the Salt  BUT DO NOT REDUCE THE AMOUNT OF TQ 

Let it do its job and cure for the required time then your good.

 

Gary


Edited by gary s - 5/5/15 at 5:54am
post #14 of 16
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

The very first thing I cured, I only rinsed it . Wife and I agreed it was a little salty. So the next batch I rinsed it and soaked it and it was perfect. Cured meat is going to somewhat salty. Everyone's  Taste varies, my wife likes a little more salt than I do. 

I experimented on the first batch I wasn't sure if I could do anything since it had already been smoked. Took a few slices and soaked them anyway, this pulled the salt out even after smoking So if your batch IS to salty you can still fix it

 

Gary


Gary Thanks this Bacon is not getting smoked,we just slice it and fry.I woll be checking the BBB threads hopefully in a few days. 

post #15 of 16

That short time I soak mine takes care of it, because it's really only surface salt that we're tasting. If it was really drawn into the meat, it would take longer than a half hour or an hour to get rid of it.

When we only rinse it, the surface still feels slippery. That slipperiness is salt on the surface. If you soak it for an hour, or even a half hour, and then rinse it again, that slipperiness is no longer there----Neither is the salty flavor.

I just checked my Cured meats in my Step by Step Index, and I have soaked them all between 20 minutes & one hour before I did the salt-fry-tests, and I never had the salty flavor.

 

 

Bear

post #16 of 16

Yep, when I conferred with Bear on the salt, and he told me to soak it. It's perfect,  about 30 - 40 min. is what I did.

 

Gary

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