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Newbie's First Buckboard w/ Qview

post #1 of 13
Thread Starter 
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.
post #2 of 13
PDT_Armataz_01_37.gifLooks tasty, fry it up!!!
post #3 of 13
What cure did you use?

Looks great.PDT_Armataz_01_37.gif
post #4 of 13
Thread Starter 
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.
post #5 of 13
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.
post #6 of 13
Cool it looks great.PDT_Armataz_01_37.gif
post #7 of 13
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
post #8 of 13
Looks great, dying to try some of that when I get back home, March 10, I hope.

post #9 of 13
good looken bacon PDT_Armataz_01_37.gif
post #10 of 13
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.points.gifhave to be awarded for sure.
post #11 of 13
phone pics and my mouth is still watering!!! looks great. The Charcuterie book is a must have... how long did you smoke it?
post #12 of 13
Thread Starter 
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.
post #13 of 13
Thread Starter 
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?
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