Fresh batch of BBB and CB

[killinbambi90]

Did my first cold smoke on these after curing for 10 days. Really pleased with the results.

 

[Rings Я Us]

Wow! How thick was the pork butt for Buckboard?
Looks nice.

 

[killinbambi90]

It was a big butt that I deboned and fillet to the same size pieces, then i rolled it up and tied it.

 

[Rings Я Us]

Oh.. so it was only about 2 inch thick? It looks thicker than that.

 

[Rings Я Us]

How much smoke did you give it? Was cold smoke or?

 

[killinbambi90]

Total thickness was around 4 inches roughly, 2 - 2 inch sections rolled together.. cold smoked 8 hrs, any more would have been too strong for my liking...

 

[Rings Я Us]

Cool. ok.. I would have been afraid the cure wouldn't get in there after only 10 days.. I couldn't really tell that it looked smoked. Cold smoked I guess looks less dark.

Well as long as you cook that good I guess it's gonna be just fine.. Looks nice..

 

[killinbambi90]

I figured 1 day per half inch plus 2 days for safety.. it was more like 3 1/2 inches outer diameter... I did a dry rub using diggindogs calculator with cure #1... The cold smoke definitely gave it a lighter color but a deeper smoke flavor...

 

[SmokinAl]

Fantastic looking bacon!
Very nicely done!
Congrats on making the carousel!
Al

 

[tropics]

That looks great Going to have to eat breakfast now.
Richie

 

[link]

That looks fantastic. Great job. I may be looking for a pork butt to try this.

 

[biaviian]

Fantastic looking bacon!
Very nicely done!
Congrats on making the carousel!
Al

What determines if a post gets on the carousel?

 

[troutman]

Do you need my address for shipping purposes ??? :p

 

[SmokinAl]

What determines if a post gets on the carousel?

If it's a good thread, good photo's, maybe a good description. We try to change them often & try to get the new guys up there as often as possible. Honestly that photo of all the CB & BBB on the board is what got you on this time.
Al

 

[Phil Chart]

Looks real good. I hope mine comes out that good. I am in the process of making Canadian bacon for the first time. I've been fallowing Bear Carvers process and am only 24hrs into the cure. Will post when done. Congratulations on making the carasol

 

[killinbambi90]

Thanks for all of the feedback guys! The information given in some of the comments alone are top notch. Really appreciate your time answering some of those in depth...

 

[Rings Я Us]

Thanks for all of the feedback guys! The information given in some of the comments alone are top notch. Really appreciate your time answering some of those in depth...

You mentioned 1/2 " cure penetration per day.. I think a bunch of people go by 1/4" per day and an extra couple days for safety. Everyone is trying to be extra cautious. It's up to the individual I guess.. If I'm giving out cured food to friends and family though, I'm using the 1/4" per day extra safe.

 

[crazymoon]

KB90, Fine looking BBB and CB!