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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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11-28-2010, 06:52 PM
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#1 |
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is one Smokin' Farker
Join Date: 08-20-09
Location: Denton, Tx
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Buckboard bacon suggestions
I have two 3.5 lb pork loins and two 6 lb butts curing for bacon right now. The loins will be ready to pull out tonight for soaking and rest and I plan on smoking tomorrow night. I'll let the butts cure a couple more days.
Anyways, I was wondering if anyone had any interesting suggestions for how to prep the loins and butts prior to smoking. I was thinking of doing heavy pepper on one and a slather of maple syrup and a bit of brown sugar on the other. Anyone have any better ideas? |
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11-28-2010, 07:05 PM
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#2 |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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I like to do mine plain. Nothing on them.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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11-28-2010, 07:27 PM
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#3 |
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is one Smokin' Farker
  Join Date: 03-22-10
Location: Ukiah, California
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I have not done one yet
Looking forward to your pics Let us know how they turn out...Thanks
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[FONT=Comic Sans MS]Rick[/FONT] [FONT=Comic Sans MS]"Brown it's cookin', black it's done"....................Dad. [/FONT] [FONT=Comic Sans MS]Guess that is why he was truck driver, not a chef......:shocked:[/FONT] |
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11-28-2010, 08:48 PM
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#4 |
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somebody shut me the fark up.
  
Join Date: 01-14-06
Location: At home on the range in Wyoming
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 I like about this amount of pepper on mine.... following the soak-out.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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11-28-2010, 08:56 PM
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#5 |
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is one Smokin' Farker
Join Date: 05-05-09
Location: Robbinsdale, MN
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Pork loin bacon = ?????????
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John Originallly posted by BigButzBBQ If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good! |
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11-28-2010, 08:58 PM
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#6 | |
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is one Smokin' Farker
Join Date: 08-20-09
Location: Denton, Tx
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Quote:
 I appreciate you chiming in, I read the info about BBB on your site a few times before I started curing mine. I know you said a light peppering after the soak out but wasn't sure if that was all you did before smoking. Do you find that doing more than that causes it to be too peppery? |
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11-28-2010, 09:00 PM
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#7 | |
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is one Smokin' Farker
Join Date: 08-20-09
Location: Denton, Tx
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Quote:
Yup! It's essentially Canadian bacon. Check out this page for all the info you need.  http://playingwithfireandsmoke.blogs...ard-bacon.html |
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| Thanks from:---> |
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