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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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05-19-2011, 10:11 AM
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#1 |
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is one Smokin' Farker
Join Date: 10-13-08
Location: boise, id
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Buckboard Bacon Take Two
Just put two cured butts on the WSM with some apple chunks. This time around I cured one (6.5lb trimmed/boned) with HiMountain BB cure and one (7.0lb trimmed/boned) with Thirdeye's TQ cure recipe for comparison. Let them cure for 12 days with a 6 hour soak out. Post-smoke/slice pics to follow....
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22" WSM, 18" WSM, 26" Weber, Weber Performer, MBH's, WGA |
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05-19-2011, 11:38 AM
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#2 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looking forward to the results!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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05-19-2011, 01:51 PM
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#3 | |
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Babbling Farker
  Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Quote:
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[B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B] |
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05-19-2011, 02:01 PM
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#4 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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I agree Looking forward to the results
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05-19-2011, 02:15 PM
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#5 |
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Knows what a fatty is.
Join Date: 08-03-04
Location: Ridge LI ny
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couple questions
why a 6 hour soak? how long did they set in the frig to equalize ? are you doing your smoke at smoking temps or at bbq temps on your wsm ?
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Mel. Lang Mobil 60 ( for sale ) |
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05-19-2011, 05:09 PM
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#6 | |
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is one Smokin' Farker
Join Date: 10-13-08
Location: boise, id
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Quote:
2. in reefer overnight (15 hours) to equalize and form pellicle. 3. smoked at 200F until 150 internal. Two pics of the butts just off the smoker before going into fridge for pre-slicing cool down.
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22" WSM, 18" WSM, 26" Weber, Weber Performer, MBH's, WGA Last edited by mwmac; 07-05-2014 at 12:09 PM.. |
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05-19-2011, 07:03 PM
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#7 |
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is one Smokin' Farker
Join Date: 10-13-08
Location: boise, id
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Sliced and vacuum packed... 13.5lbs bone-in butts yields 11.75lbs buckboard bacon...hope you enjoy.
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22" WSM, 18" WSM, 26" Weber, Weber Performer, MBH's, WGA Last edited by mwmac; 07-05-2014 at 12:09 PM.. |
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05-19-2011, 07:38 PM
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#9 |
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is one Smokin' Farker
Join Date: 08-19-03
Location: TEXAS
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Man, that looks great...does it really taste like bacon you'd buy at the store?
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That boy just ain't right. Lone Star Grillz 24" Cabinet Smoker Lone Star Grillz 42" Pellet Smoker Lone Star Grillz 36" Fire Pit Pit Boss PBV6 PSE at our second home 36" Blackstone Griddle |
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05-19-2011, 08:03 PM
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#10 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I'm droolin' here!
 Looks great!
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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05-19-2011, 08:58 PM
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#11 | |
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is one Smokin' Farker
Join Date: 10-13-08
Location: boise, id
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Quote:
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22" WSM, 18" WSM, 26" Weber, Weber Performer, MBH's, WGA |
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05-19-2011, 10:59 PM
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#12 |
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is One Chatty Farker
Join Date: 10-22-07
Location: Lincoln NE
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Good lookin Bacon. Bet it tastes real good too.
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Gator Pit Entertainer Stumps GF223 Lg. BGE |
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05-20-2011, 09:47 PM
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#13 | |
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is one Smokin' Farker
Join Date: 08-19-03
Location: TEXAS
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please show and tell when you make up your pork belly.
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That boy just ain't right. Lone Star Grillz 24" Cabinet Smoker Lone Star Grillz 42" Pellet Smoker Lone Star Grillz 36" Fire Pit Pit Boss PBV6 PSE at our second home 36" Blackstone Griddle |
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05-20-2011, 09:50 PM
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#14 |
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is one Smokin' Farker
Join Date: 02-18-09
Location: western MA
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i use pork loin for my buck board bacon.
if you have never had it, the best way i can describe it is the texture of ham with the flavor of bacon. but better. i use 3rd eye's recipe with great results. it is so easy i always keep some in vacuum packs in the freezer.
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The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over. |
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05-20-2011, 10:05 PM
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#15 |
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is one Smokin' Farker
Join Date: 07-25-09
Location: Southside of Houston, Texas
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Now Im hungry
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UDS with flat lid, Smokey Joe, |
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