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CakeM1x
03-15-2018, 07:59 AM
I was out of pulled pork and bacon so did this a couple days ago. I dry brined the bacon for 10 days. I did Ruhlman's basic bacon for half the belly and did a hatch chile rub for a 1/4 of it and then a jalapeno/fresnos that I dried from our garden and ground for the other quarter belly.

http://farm1.staticflickr.com/803/39013050250_9160325e3d_b.jpg

Cold smoked for about 4 hours due to time and then hot smoke @180 til 140 internal.

http://farm1.staticflickr.com/808/39928197005_8958d0a2bb_b.jpg

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http://farm1.staticflickr.com/811/39013052020_8ab31ecb4e_b.jpg

They smelled amazing. Pulled off and then I rested it overnight.

Took it to the meat slicer

http://farm1.staticflickr.com/808/25951594977_85c54c4dc9_b.jpg

All packaged up

http://farm5.staticflickr.com/4795/25951594617_8df93db4f5_b.jpg

The taste was great. Wife had some BLTs that night.


Butts were on sale for .99/lb and I was out so I bought 4. I used one to cure for a coppa with the money muscle from one and ground the rest of that one up to use to make venison brats. The other 3 I smoked for pulled pork.

Some venison landjaegers surround the coppa

http://farm1.staticflickr.com/809/39928379645_f4c93bf39b_b.jpg

Butts rubbed up ready to go at 275 with some apple/cherry.

http://farm1.staticflickr.com/810/39928196435_1aaab789ce_b.jpg

Hour before I wrapped in butcher paper.

http://farm1.staticflickr.com/799/39013051350_f738fd916e_b.jpg


All pulled apart. Doing cubanos tomorrow for a group of people so a chunk of this will go to that.

http://farm1.staticflickr.com/796/39013050770_6314724b55_b.jpg

http://farm1.staticflickr.com/821/39928197505_a3e00dbedb_b.jpg


Thanks for lookin'!

bergenguy
03-15-2018, 09:02 AM
It all looks great.

What are you using for your dry curing chamber. That is the one area where I have not ventured yet, but I can feel it won't be long before I jump into that world.

KevinJ
03-15-2018, 09:18 AM
CakeM1x doing the work. :clap:

Everything looks awesome. :thumb:

THoey1963
03-15-2018, 09:29 AM
That's a lot of pork goodness...

Stingerhook
03-15-2018, 12:42 PM
All looks mighty fine.

BillN
03-15-2018, 01:54 PM
Really nice work.

Smoke on Badger Mountain
03-15-2018, 02:48 PM
That all looks quite fantastic!

Evil-g
03-15-2018, 03:16 PM
The Bacon looks great as do the butts. Iíve got to try making bacon one day. Nice cook!!!

MisterChrister
03-15-2018, 05:08 PM
Everything looks stupendous (as I knew it would)! Nice to see you around!

CakeM1x
03-16-2018, 08:32 AM
It all looks great.

What are you using for your dry curing chamber. That is the one area where I have not ventured yet, but I can feel it won't be long before I jump into that world.

I bought a wine fridge on craigslist and modified it with some dryer vents for air flow and added humidstats to flip on humidifier or fan depending on the humidity levels. I wish it was bigger tho!

Badjak
03-17-2018, 01:09 AM
That looks awesome!
If I lived a bit closer by, I would come and visit :cool:

Big George's BBQ
03-17-2018, 09:34 AM
WOW that looks outstanding Any pics of the cubanos You have some very lucky friends