Bacon on a stick?

[pc farmer]

They look really good..
I have a rack of backs in the smoker right now That I ended up curing for a week... can't wait to try 'em!

What cure did you use? Be sure to post your results

 

[pit 4 brains]

Pops brine.. Cure #1

I didn't want to highjack this thread.. But this sounds like an invite. 

As with all new methods I try, I keep it very simple to avoid variables. I have the rack in my GOSM over some AZ native oak and seasoned with my normal rub. I am not going to foil or sauce while smoking. 

They should be coming 'round the bend soon..

In the GOSM..

IMG_0723 (1).JPG

• pit 4 brains
• Aug 8, 2016

3 hours in 260 degreeish temp..

IMG_0725.JPG

• pit 4 brains
• Aug 8, 2016

 

[pc farmer]

Pops brine.. Cure #1
I didn't want to highjack this thread.. But this sounds like an invite. 
As with all new methods I try, I keep it very simple to avoid variables. I have the rack in my GOSM over some AZ native oak and seasoned with my normal rub. I am not going to foil or sauce while smoking. 
They should be coming 'round the bend soon..

In the GOSM..

IMG_0723 (1).JPG

• pit 4 brains
• Aug 8, 2016

Nice. I would start your own thread so you can get the replies.

Going to the great.

 

[pit 4 brains]

Thanks..

I'll do a thread when I  do a couple racks of St. Louis spares..

 

[Bearcarver]

 
Thanks..

I'll do a thread when I  do a couple racks of St. Louis spares..

Hi Pete,

Thought I'd let you know my findings:

I found when doing Pork Spares for Bacon-On-A-Stick, it's better to leave them full, instead of trimming to St Louis.

More Meat and more Moist finished product.  Great Stuff.

Bear

 

[pit 4 brains]

 
Hi Pete,

Thought I'd let you know my findings:

I found when doing Pork Spares for Bacon-On-A-Stick, it's better to leave them full, instead of trimming to St Louis.

More Meat and more Moist finished product.  Great Stuff.

Bear

Tip taken..!

They're just ugly when whole.

Thanks Bear..

-Pit