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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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12-10-2012, 07:40 AM
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#1 |
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somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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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.
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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 (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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12-10-2012, 07:51 AM
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#2 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Looks Phantastic Chad!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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12-10-2012, 08:05 AM
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#3 |
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is one Smokin' Farker
Join Date: 07-11-12
Location: Floyd Va
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I love bacon!
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Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn, Weber Genesis, LBGE. |
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12-10-2012, 06:11 PM
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#4 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Looks Great...
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12-10-2012, 06:47 PM
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#5 |
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somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Test fried a couple of slices this evening, one end piece and one center cut. Smoke was pronounced but not overwhelming and the wife approved of the cracked pepper coating. Next up is some pork belly, so I'd better get it ordered!ImageUploadedByTapatalk1355186811.633236.jpgImageUploadedByTapatalk1355186825.055263.jpg
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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 (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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12-10-2012, 09:41 PM
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#6 |
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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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That looks Great
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club  When all else fails ask yourself WWGALD |
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12-10-2012, 09:44 PM
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#7 |
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Quintessential Chatty Farker
  Join Date: 12-17-10
Location: Pleasanton, Ca
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Awesome! Want some..... So, how is that for flavor being it is so lean?
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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12-11-2012, 07:13 AM
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#8 |
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somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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The flavor is good. You don't get the same mouth feel as with fatty bacon, but it is definitely similar to Canadian bacon. Cold smoking for about 6 hours before taking the heat up enhanced the smoke flavor...it's pronounced but not overwhelming.
__________________
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 (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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12-11-2012, 07:57 AM
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#9 |
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On the road to being a farker
Join Date: 01-31-12
Location: Livermore CA
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Bacon is good!
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