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I wanted to try, " Bacon on a Stick " so here it is

DRKsmoking

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They look delicious! I've only made them once and loved them...well what I got of them anyways, my son might have inhaled quite a few by himself!

Ryan

Thanks Ryan for the like and the comment

I know what you mean, if I was not holding the knife to cut them they would have moved away as just 2 slabs, friggin gannets. lol

David
 

JLeonard

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Wouldnt be but a pile of gnawed on bones at my house, Looks mighty tasty.
Jim
 

DRKsmoking

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Wouldnt be but a pile of gnawed on bones at my house, Looks mighty tasty.
Jim

Thanks Jim for the like and the comment

It was a dangerous spot next to the ribs, glad I had the knife in my hand, :emoji_smiling_imp: :emoji_grin:

David
 

Bearcarver

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Thanks Jeff for the like and the comment


I am thinking it was from the pineapple juice because that is really the only thing other than the 48 hour cure I did different on the ribs , and I have done a few racks of ribs, a few different ways. Normally use just a spray of apple juice.
Or could it have been the 48 hour cure , I will find out on the next round.......because this will happen

David

It All Looks Great, David!! Nice Job! Like.
It's the Heavy use of Pineapple, that gave you the extra tender.
The 48 hours in cure is just to get the "Cured Flavor", without getting too salty.
If you were to cure it completely, you would have had to cut the cure amount back because of the bones, and go longer to finish curing.
I made them 48 hours to get it done quicker, but still get the Cured Flavor, without any extra salt flavor.

Bear
 

DRKsmoking

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It All Looks Great, David!! Nice Job! Like.
It's the Heavy use of Pineapple, that gave you the extra tender.
The 48 hours in cure is just to get the "Cured Flavor", without getting too salty.
If you were to cure it completely, you would have had to cut the cure amount back because of the bones, and go longer to finish curing.
I made them 48 hours to get it done quicker, but still get the Cured Flavor, without any extra salt flavor.

Bear

Thanks Bear for the like and the comment

Yes I really think it was the pineapple juice also., They were good just too tender for me.

But you know what this means , I have to do it again :emoji_sunglasses:. A guy has to do what a guy has to do

David
 

clifish

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Wow! never thought about this. Might be a cheaper and faster way for me to step into making bacon. Going to try this with lots of black pepper put on it before the smoke.

Looks really great, nice job!
 

Bearcarver

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Wow! never thought about this. Might be a cheaper and faster way for me to step into making bacon. Going to try this with lots of black pepper put on it before the smoke.

Looks really great, nice job!


If you're looking for a cheaper way of making Bacon, you might want to try Buckboard Bacon. It's made from a Shoulder or "Butt", and many of us think it's even a tastier Bacon than Belly Bacon.
Here's How:
Buckboard Bacon (Step by Step) Nov 4, 2018

Bear
 

DRKsmoking

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Wow! never thought about this. Might be a cheaper and faster way for me to step into making bacon. Going to try this with lots of black pepper put on it before the smoke.

Looks really great, nice job!

Thanks clifish for the like and the comment

I have wanted to do this for awhile, Bearcarver Bearcarver and pops6927 pops6927 show how to do this and did this quite awhile ago , and others sense

Have fun if you do it. I will be doing this again , going to give Pop's way a try next to compare

give it awhirl🌪🌪

david
 

clifish

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If you're looking for a cheaper way of making Bacon, you might want to try Buckboard Bacon. It's made from a Shoulder or "Butt", and many of us think it's even a tastier Bacon than Belly Bacon.
Here's How:
Buckboard Bacon (Step by Step) Nov 4, 2018

Bear
Thanks, I see in that thread you use Tender quick, I have Cure #1 do I use that in the same ratio?
 

GaryHibbert

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Those look really good, David, and since they went fast, they were obviously delicious. Great job.
Gary
 

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