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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-04-2008, 05:46 PM | #1 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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need buckboard bacon advice
I know they posted somewhere but have a 8 lb bone in butt going to try bucketboard bacon first time with tender quick. Need some or plenty advice
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03-04-2008, 05:47 PM | #2 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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make sure you soak it overnight before you cook it and change the water
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03-04-2008, 06:04 PM | #3 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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I've never done it with Tenderquick...
Once you've cured it for the required amount of time, I would rinse/soak/repeat once every hour for at least 3 hours... I then put it on a rack an stash it in the fridge overnight uncovered... The BBB cure that I use (Hi Mountain) recommends starting at 150* grate temp for the first hour and then up to 225* grate to a minimum of 140* internal... I take mine to 165* internal so that it is cooked through and I can put a slice on a sammie without having to fry it....
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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03-04-2008, 06:27 PM | #4 |
is one Smokin' Farker
Join Date: 06-02-07
Location: Chico, Ca
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Get the bone out. Then mix the TQ 50%/50% with brown sugar. Rub all over the butt at the rate recommended on the Tender Quick package. Wrap in a few layers of plastic wrap then place into a plastic zip lock bag. Squeeze out as much air as possible. Put into the fridge at about 38 or 40 degrees for about 10 days. Rinse and soak as others have mentioned. Before smoking I inject mine with a 50/50 mixture of apple juice and maple syrup. Smoke with a light wood like apple and enjoy. NUTZ
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03-04-2008, 06:30 PM | #5 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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I foodsaver it for the cure
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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03-04-2008, 06:45 PM | #6 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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So do I, but I don't suck all of the air out, just most of it....
Quote:
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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03-04-2008, 06:52 PM | #7 |
Full Fledged Farker
Join Date: 08-25-07
Location: Charleston, SC
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This sounds good but someone is going to have to educate me on what this is ...
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Derrick "Mor Muc" Russ Charleston, SC The Citadel co '93 Bag piper Cookers: - Stumps 223 - CB Bandera - Jen Aire Gas Grill |
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03-04-2008, 07:11 PM | #8 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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What do you want to know....
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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03-04-2008, 07:35 PM | #9 |
Full Fledged Farker
Join Date: 08-25-07
Location: Charleston, SC
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I assume from the thread that this is making something resembling bacon from a pork butt but other than that I don't know much.
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Derrick "Mor Muc" Russ Charleston, SC The Citadel co '93 Bag piper Cookers: - Stumps 223 - CB Bandera - Jen Aire Gas Grill |
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03-04-2008, 08:03 PM | #10 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
It is made by curing a boneless pork butt (you can also do Canadian Bacon with a Pork Loin) using either TenderQuick or some other cure (I use the Hi Mountain’s product) and then smoking it. The cure runs for 10 to 14 days in a 35-40* fridge turning it every couple of days…. You then rinse/soak/repeat (I repeat it once an hour for 3 hours) and then smoke it to 140* (I smoke mine to 165* internal so I can just put a slice on a Sammie)… There are a ton of options for coating prior to smoking… I’ve found a slather of maple syrup and cracked peppercorns are very popular with my family & friends… Any other questions???
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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03-04-2008, 08:04 PM | #11 | |
Full Fledged Farker
Join Date: 09-08-05
Location: TX
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Quote:
.....and they just gave you the procedure. Made my first one last week with the Hi Mountain cure, delish.
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03-04-2008, 08:12 PM | #12 |
Full Fledged Farker
Join Date: 08-25-07
Location: Charleston, SC
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Cool. Thanks. I am going to have to try this.
It sounds a bit like English style bacon. I assume you smoke whole and slice when you are ready to fry it up.
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Derrick "Mor Muc" Russ Charleston, SC The Citadel co '93 Bag piper Cookers: - Stumps 223 - CB Bandera - Jen Aire Gas Grill Last edited by Pipin' Pig; 03-04-2008 at 08:18 PM.. Reason: added content |
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03-04-2008, 08:27 PM | #13 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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After smoking it, I let it cool for about an hour on the countertop, then in the frig overnight. That firms it up and settles the taste evenly. The next day it will slice very well. I suc-o-vac and freeze. Good stuff!!!!!!!!!!!!!
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03-04-2008, 08:54 PM | #14 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Watch that you don't slice it to thick... ends up tasting closer to ham than bacon...
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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03-05-2008, 07:44 AM | #15 |
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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How thick do you slice yours?
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