Buckboard Bacon

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vulcan75001

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May 27, 2006
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Danbury, Ct.
I finally got to get the pork loins into the smoker yesterday...they were ready to go on Monday, but couldn't get to them then...the extra days didn't hurt anything at all...they came out great..a little salty tho...maybe its just me..kind of sensitive to salt anyway...soaked and rinsed them well too..
 

vulcan75001

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May 27, 2006
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Danbury, Ct.
Ok...Where did all pics go that were suppose to be with my last post??? used image shack too...
 

vulcan75001

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May 27, 2006
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Danbury, Ct.
Lets try these pics again for the Bacon

And in the beginning
img4986wj5.jpg


All smoked
img4998in7.jpg


Looks like I need a bigger plate
img5006cg3.jpg


All sliced and ready for the food saver
img5009qu3.jpg


Hope this works this time...

Richard
 

larry maddock

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Sep 27, 2005
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BOURBON,MISSOURI
this is scaring me a little---

your pic of the loins before smoking -
seem to be normal color..

my butt has turned much darker.

is this normal??

or has meat gone bad??

some body please respond to questions.
 

vulcan75001

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May 27, 2006
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Danbury, Ct.
Larry

When I had the loins in the fridge curing ..I had them vac sealed in a food saver bag...How much of a difference this made?? I don't know....but I'm sure if you used the right amount of cure, and had it covered good, in a non-metalic container...it should be ok...this is the first time I have done one also...so I don't have anything to compare it to...

Hope this helps..
Later
Richard
 

larry maddock

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Sep 27, 2005
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yo vulcan
i put my butt in a zip lock bag.

the color of the meat is turning darker,much darker.
its past grey-- leaning to almost red /brown.


maybe i should tell yall that im a little color blind.
since its my first time --i guess im a little cautious.
 

vulcan75001

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May 27, 2006
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Danbury, Ct.
Larry..

It's good to be cautious....with any kind of meat...and when the cure time is up...the final test is going to be the old nose test....if it still smells ok...then go for it...
Good Luck

Later
Richard
 

deejaydebi

Legendary Pitmaster
Nov 18, 2006
7,996
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Connecticut
Richard -

That butt looks yummy! You used a butt not a pork belly to make the bacon? Is this more akin to canadian bacon?

Looks like this would make a nice prociutto!

Debi
 

vulcan75001

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May 27, 2006
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Danbury, Ct.
That was a 10# pork loin...I let it cure for 14 days...only because the 10 days were up on a Monday, and I just couldn't get to it then...it did taste a little salty at first..but it seemed to mellow out after it sat for a day after it was smoked..

Richard
 

deejaydebi

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Nov 18, 2006
7,996
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Connecticut
Many a man were once said to shrug off the smells of warning,
Now all alone their families lay awake at night in morning.
 

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