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Unread 12-10-2012, 07:40 AM   #1
chad
somebody shut me the fark up.
 
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Join Date: 08-13-03
Location: Clearwater, FL
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Default Latest Buckboard bacon

I put a piece of pork loin in the cure last weekend so Sunday afternoon I decided to smoke it. Timing wasn't real great since I finally got to bed at 1:00 AM but I think it'll be worth it.

I used Ruhlman's basic cure with added cracked black pepper. I also dried it in the MES40 smoker with no smoke for a couple of hours. I'd have preferred to air dry in the fridge, but I didn't have another time this week to work on this.

The pork received a bit more cracked pepper when putting it in the smoker. I used the AMAZN pellet smoker and started at 130 degrees. At 125 internal temp I cranked the smoker to 200 degrees and took the bacon to 152. I think it had about 8 hours of smoke when all was done. Oak and apple pellets were mixed in the maze.
Attached Images
File Type: jpg MES40 Pork Loin Buckboard bacon-0.jpg (44.1 KB, 157 views)
File Type: jpg MES40 Pork Loin Buckboard bacon-1.jpg (22.9 KB, 157 views)
File Type: jpg mes40 Pork Loin Buckboard bacon-2.jpg (37.6 KB, 157 views)
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Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
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