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BBB started 5/9/15 finished 5/27/15

post #1 of 18
Thread Starter 

After changing my last batch of BBB to Tasino (Philippine style Bacon) for a party I am back on track.

Started with 8.15lb. Pork Shoulder 

Skinned removed the bone 

This is a thick one I plan on 18 days to cure.

Be back in 18 days Thanks for stopping by.


Edited by tropics - 5/29/15 at 6:39am
post #2 of 18

Hi Richie!!

 

Hmmm, If it's that thick I would have sliced it in half Horizontally. That must be well over 3 " Thick!

 

 
 

Bear

post #3 of 18
Are you using Pop's brine? TQ?
post #4 of 18
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Are you using Pop's brine? TQ?

Using TQ on this

post #5 of 18
Great start Richie, gonna be some tasty stuff.... I need to get more going, I'am almost out ! eek.gif
post #6 of 18
Thread Starter 

Well it is in the smoker now 17 days in the cure,rinsed and soak for 1 hr. yesterday.Then dried in the fridge for 20+ hrs.

Defrosted some dogs to smoke Pics to follow.

post #7 of 18
Thread Starter 

used Apple Pellets 1 row in my AMNPS

Started the meat smoking at 7:30 AM MES set at 100* meat was 35*

increased temp 10* every hr.til I hit 130* pulled the BBB at 120*

another shot

Let sit over night sliced a little for breakfast

Cured all the way through that chunk of meat

Fried for breakfast 

Thanks for looking

post #8 of 18

looks yummy. Good job

post #9 of 18
Looks awesome Richie, I gotta make more soon ! Yours looks real tasty ! icon14.gif
post #10 of 18

Whoa... Very nice cure and smoke. 

Brian

points1.png

post #11 of 18
Yes sir, looks great.

points.gif for you.

Better get more curing.
post #12 of 18
Looks good , boy that .99 lb is awesome, wish I could find some of that...
post #13 of 18

Looks Mighty Tasty from My House!!:drool:drool---------------------:points:

 

Any Left???

 

 

Bear

post #14 of 18
Thread Starter 
Quote:
Originally Posted by gunkle View Post
 

looks yummy. Good job

gunkie Thanks for the point. I think store bought bacon has seen its day,other then for wrapping my ABTS.

post #15 of 18
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Looks awesome Richie, I gotta make more soon ! Yours looks real tasty ! icon14.gif

Justin Thanks for the point and the kind words.

post #16 of 18
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

Whoa... Very nice cure and smoke. 

Brian

points1.png

Brian Thanks for the point! This forum and its members are to blame, Bear,WHB,Cfarmer,Gary S They all helped with articles 

post #17 of 18
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Yes sir, looks great.

points.gif for you.

Better get more curing.

Adam Thank you for the point and I read your post on this a few times.

post #18 of 18
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Looks Mighty Tasty from My House!!:drool:drool---------------------:points:

 

Any Left???

 

 

Bear


John Thanks for the point and the PM you sent yesterday.I appreciate all the help you have given me.Plenty left to share brother..

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