Newbie's First Buckboard w/ Qview

freshmeat

Smoke Blower

Original poster

Oct 3, 2009

122

10

• Dec 15, 2009

• #1

I do not have High Mountain available locally, searched for a recipe on line to make myself and found this.

per pound
1 tbl cure
1 tsp brown sugar
1 tsp garlic
1 tsp onion
1 tsp CBP

Bone in butt @ $.89 per pound. Removing the bone was painless and took very little time with a sharp blade.






Two weeks of doing the backstroke in the cure while in the fridge.


After the smoke of cherry / hickory mix, back in the fridge wrapped for 24 hours.


Sliced, success!


I apologize for poor picture quality, I need to stop taking photos with phone.

 

rpmorey

Newbie

Nov 25, 2009

7

11

Schenectady, NY

• Dec 15, 2009

• #2

Looks tasty, fry it up!!!

 

ronp

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Apr 27, 2008

5,433

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• Dec 15, 2009

• #3

What cure did you use?

Looks great.

 

freshmeat

Smoke Blower

Original poster

Thread starter

Oct 3, 2009

122

10

• Dec 15, 2009

• #4

Thanks, tastes much better than the pictures look.

The easy answer would be for me to say TQ. I could not find TQ locally but have access to InstaCure#1 (or other similar named products such as pink salt, DQ Powder, Prague Powder #1 ) and followed recipe/formula from Charcuterie, by Ruhlman and Polcyn to create a cure that is equivalent to TQ without nitrate.

 

old poi dog

Master of the Pit

OTBS Member

Aug 26, 2007

1,232

11

Maui, Hi.

• Dec 15, 2009

• #5

Looks great there. Did you soak them in water prior to smoking? How long? Did you reapply rub minus the cure prior to smoking? I am planning a similar smoke as soon as I get my thermometer receiver replaced...Thanks for posting Q-views.

 

ronp

Gone but not forgotten. RIP

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SMF Premier Member

Apr 27, 2008

5,433

21

• Dec 15, 2009

• #6

Cool it looks great.

 

scpatterson

Smoking Fanatic

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SMF Premier Member

May 1, 2009

939

14

Mcnairy County Tennessee

• Dec 15, 2009

• #7

awsome looking bbb..did you split the butts to make them thin?? Split before or after cureGonna do mine in afew days..or put i the cure in afew days

 

cheapchalee

Smoking Fanatic

Oct 25, 2007

361

11

Thailand

• Dec 15, 2009

• #8

Looks great, dying to try some of that when I get back home, March 10, I hope.

Charlie

 

morkdach

Master of the Pit

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Apr 8, 2007

2,255

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mid kansas

• Dec 15, 2009

• #9

good looken bacon

 

mballi3011

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Mar 12, 2009

14,477

58

• Dec 15, 2009

• #10

Man oh Man thats some good looking BBB there Freshmeat. You cann't mess up Qview of something that good. I really like the sliced pics so yumo and love the fat (flavor) running thur the meat.

have to be awarded for sure.

 

badfrog

Smoking Fanatic

SMF Premier Member

Dec 10, 2009

398

10

Tennessee

• Dec 15, 2009

• #11

phone pics and my mouth is still watering!!! looks great. The Charcuterie book is a must have... how long did you smoke it?

 

freshmeat

Smoke Blower

Original poster

Thread starter

Oct 3, 2009

122

10

• Dec 15, 2009

• #12

After the cure period I initially rinsed thoroughly and then sliced a couple slices off of each piece and fried them up. These test pieces were a little salty for my tastes, so tossed them in ice water with halved potato for 1 hour. Did another fry test with much better results.

I did not reapply rub, I wanted to make sure it had a little pepper kick so just rubbed with CBP. On my next batch I plan on reapplying rub with additional CBP on one half so I can compare.

I split the butts before rubbing in the cure. When looking at the butt after removing the bone it appeared by cutting in half (split top from bottom), the pieces would be similar to 'normal' bacon thickness, and the grain of meat would also be correct for slicing after smoke. The decreased thickness I also felt would assure myself an easier way for my cure to completely penetrate the meat.

Good luck to both of you on knocking this out. I highly recommend it, have two more butts in cure already, the bacon does not stick around very long.

 

freshmeat

Smoke Blower

Original poster

Thread starter

Oct 3, 2009

122

10

• Dec 15, 2009

• #13

I found various sources recommending final temps of bacon ranging from 140* to 155*. I went to 150*. I do not have true cold smoking capabilities and really no control over heat with my rig, so only got just short of 4 hours (3 hours 50 minutes) of smoke before hitting 150*. I was concerned from reading the length of my smoke time would be less than many mentioned, thus my thought of using hickory as a portion of my wood. Whether it luck or a plan that did come together, the taste is delicious.

I am curios on the wide range of finish temps that are mentioned. Any ideas from anybody?