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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-18-2011, 07:06 PM   #31
Boshizzle
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I have been running the smoker at temps in the 230 to 250 range. The temp rises for a little while immediately after I add a hickory log.



Here is an in progress shot. My plan is to get some heavy hickory smoke on it until it reaches and internal temp of 150F.

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Unread 07-18-2011, 07:50 PM   #32
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Here is another in progress pic. I took the bacon out to check the internal temp. It's at 135F so it shouldn't be much longer.

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Unread 07-18-2011, 07:58 PM   #33
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Quote:
Originally Posted by Boshizzle View Post
Here is another in progress pic. I took the bacon out to check the internal temp. It's at 135F so it shouldn't be much longer.

Wow...I'd love to put some of that on a BLT..
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Unread 07-18-2011, 10:12 PM   #34
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It smoked for about 3 hours and reached an internal temp of about 150F. I removed it from the smoker and took it in the house and sat it on the kitchen counter to cool for a few minutes. I then went outside to close down the smoker. When I came back in the house the kitchen was full of an aroma that I haven't smelled for about 20 years. It was like going back in time when my Dad used to smoke pork in his smoke house.

This is very similar to what my Dad's bacon looked like. It was a golden brown on the outside and smelled of pepper and hickory smoke.

I will let it rest in the fridge tonight and I won't cook any of it until tomorrow.

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Unread 07-18-2011, 10:29 PM   #35
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Wow, very interesting. The cooked meat is not what I was expecting at all but I am very interested to see more. One thing I am wondering about your father's method and even yours is whether he would continue to add the S&P rub or was the initial rub or two enough? I see you transferred and re-rubbed once on the second day. Did you have to do that any more? Thanks for the great story and interesting thread.
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Unread 07-18-2011, 10:35 PM   #36
Boshizzle
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Quote:
Originally Posted by colonel00 View Post
Wow, very interesting. The cooked meat is not what I was expecting at all but I am very interested to see more. One thing I am wondering about your father's method and even yours is whether he would continue to add the S&P rub or was the initial rub or two enough? I see you transferred and re-rubbed once on the second day. Did you have to do that any more? Thanks for the great story and interesting thread.
Yes, I did add more salt each time I changed out the plastic bags in which it was stored which was about every other day. Now, my Dad's method was a true salt curing method where the salt penetrated the meat to an extent that it perfectly preserved it and he didn't add more. He hung the meat on hooks in his smoke house in the winter time. Once the salt permeated the meat (2 to 3 months) my Dad would smoke the meat with hickory using what nowadays would be considered a cold smoke method. He used a lot of smoke. I remember more than one time seeing smoke flowing out from behind the door of his smoke house.

What I did this time was give it a little bit of a salt cure and then cook it to 150F internal to kill off any possible nasties that can occur because I have a small amount and can keep it in the fridge and freezer rather than a meat house and don't need to let it sit in salt for 3 months. When my Dad cured his pork, he used so much salt for so long that the salt took care of any nasties that may have been able to grow in it.
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Last edited by Boshizzle; 07-18-2011 at 10:55 PM..
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Unread 07-18-2011, 10:43 PM   #37
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One of the better all time threads here on so many levels. Thanks for keeping us up to date and thanks for the histroy.
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Unread 07-18-2011, 11:54 PM   #38
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Nice! I'm wondering if it really needs cooking any more? I'd slice a chunk of that and be eatin' pork candy! JB
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Unread 07-19-2011, 12:12 AM   #39
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WOW!!! I loved the story and the progression of your try at the bacon. It looks absolutely fantastic. Now THAT is bacon. Can't wait to see how you cook it up. I'd his that bacon HARD!!!

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Unread 07-19-2011, 06:54 PM   #40
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Bo, did you have a chance to sample any of that bacon today?
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Unread 07-19-2011, 08:53 PM   #41
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Quote:
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Bo, did you have a chance to sample any of that bacon today?
I sure did. The flavor was like a time machine that took me back years ago sitting around my parent's table eating breakfast with both of them and my brothers and sister. Now, it's not exactly like my Dad's and I am thinking about possible adjustments to the process I used to bring it more in line but it is so very close. As strange as it may seem, I kind of felt like the food critic in the movie "Ratatouille." A major thing I want to replicate is the rind. As you can see in the pic, the dark "outline" on the top of the bacon slice is the rind and it is delicious. My Dad's bacon had a little thicker rind on it than mine, so I may have to talk to my butcher about that detail.

I bought a new camera and all of the pics I took of the bacon after it was sliced and cooked were taken with it. Unfortunately, the camera hasn't lived up to expectations and the pics were grainy and the color was off. So, I will have to post some pics that will be taken with my old camera soon. In the meantime, this is the best of the photos I took with the soon to be returned to where I bought it camera.

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Unread 07-19-2011, 09:16 PM   #42
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Reminds me of my Folks here in Mississippi
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Unread 07-19-2011, 09:35 PM   #43
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That Looks Awesome.

What is the texture of the rind like? Hard, chewy, crunchy??
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Unread 07-19-2011, 09:51 PM   #44
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Quote:
Originally Posted by denniscloutier View Post
That Looks Awesome.

What is the texture of the rind like? Hard, chewy, crunchy??
It's hard and crunchy. I used to like to crunch on it when I was sopping up the remnants of an egg with a biscuit.
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Unread 07-19-2011, 09:55 PM   #45
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AWESOME job brother! Bet it tasted great!
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