Buck Board Bacon, 1st smoke in over a week. I missed this place! Q-View

[bluebombersfan]

I have to say evertime I come to the site I marvel at your pics on the carosel!!! Great Job!!

 

[teeznuts]

I have to say evertime I come to the site I marvel at your pics on the carosel!!! Great Job!!

Thanks Bomber I appreciate that.

 

[tommerr]

When you say BBB, is there a specific cut of meat detailed?

 

[teeznuts]

When you say BBB, is there a specific cut of meat detailed?

Its a bacon made form pork butt/shoulder

 

[hmcm]

All I can say is WOW!  Nice work!

 

[billyj571]

looks awesome  nice work.

 

[andrew82]

Awesome color!!

 

[tommerr]

Please detail your salt soak/cure or what you are doing.

Thank you

Tom

 

[smoking shawn86]

looks nice well done

 

[smoking shawn86]

looks great

 

[teeznuts]

Please detail your salt soak/cure or what you are doing.



Thank you



Tom

I use Morton's Sugar Cure to cure my meats. I weigh the meat after it's trimmed and the bone is removed. Per Morton's directions I use 1tbsp per pound of meat. The meat goes in the fridge to cure for 10 days normally but this time I was out of town so it was closer to 2 weeks. When the curing time is up I take the meat and rinse off the surface of each piece then I place each piece in a large cooking pot filled with cold water and let them soak for an hour to remove any excess cure/salt flavor prior to smoking.

I hope this helps.

 

[tommerr]

Teeznuts,

I'm learning and thank you. Does this mean a solution or do you use this as a rub?

Tom

 

[teeznuts]

Teeznuts,

I'm learning and thank you. Does this mean a solution or do you use this as a rub?

Tom

I apply the cure directly to the meat like a dry rub. There are some that add the cure to liquid and make a brine to soak it in. Here is a wet cure/brine recipe from Pops, who has a background in the meat industry http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine  .  I guess wet or dry is just personal preference. I've made a wet cure/brine for jerky but my bacon and canadian bacon has always been used as a dry cure.

 

[bobbygee]

Wow! nuff said.

 

[upsman]

Beautiful man! makes me hungry just looking at the pics! Thank You!

 

[teeznuts]

Beautiful man! makes me hungry just looking at the pics! Thank You!

Pleasure is all mine!

 

[smokin - k]

Great BBB! My goodness I have looked at these photo's probably 10 time since it hit the carosel... Doesn't get old one bit.... Happy Smoking, Smokin - K

 

[sound1]

now I'm really hungry for a BLT