makin' bacon - Page 2 - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-05-2009, 08:18 AM   #11
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
That looks fantastic!
__________________

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 08-05-2009, 08:27 AM   #12
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Great stuff there Griff!

Pigs
__________________

__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 08-05-2009, 10:59 AM   #13
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
That came out great Griff
surfinsapo is offline   Reply With Quote
Old 08-05-2009, 01:42 PM   #14
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Good job Griff looks excellent. I tried the Buckboard Bacon thang once upon a time myself. Came out mo closer to country ham flavor and texture wise. Not bad but not readily cornfused with bacon for some reason. I musta been lacking the secret recipe..hint hint.

bigwheel
bigwheel is offline   Reply With Quote
Old 08-05-2009, 03:53 PM   #15
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Great job Griff! Care to share the et cure recipe?
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 08-05-2009, 08:21 PM   #16
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
Here's the recipe. I copied it from my recipe file. Only difference is that it was not snowing this time.
Here's my recipe.

Buckboard Bacon

I started with 2 smallish boned out pork butts and one pork loin which I cured in liquid in a plastic container in the frig for 14 days. The cure was:
1/2 package of Morton's Tender Qiuck (1 lb)
1.5 cups of maple syrup
.5 cup of molasses
.5 gal of apple cider
.25 cup of coarse ground black pepper
I didn't have to add any water to cover the meat but you might need to depending on the container, etc. I turned the meat every day.

At the end of 14 days, I rinsed the meat multiple times in cold water and soaked it in cold water for 24 hours changing the water frequently. Then I patted the meat dry and rubbed to taste with more coarse black pepper. I let it set at room temperature until it got that glazed look (pellicle), about 1.5 hours. I smoked it at a dome temperature of 200 until the meat reached an internal temp of 140. This took about 5 hours with my weather conditions -- ~25 degrees and snowing. I started with 3/4 of a chimney of lit coals and never added any more. I used 5 fist sized chunks of hickory, 2 right off the bat and 3 later on. Then it was slice, fry, and vacuum pack the rest.
__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Old 08-06-2009, 08:20 AM   #17
BBQ Centralite


 
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
It's a beautiful sight Griff
__________________
John

"De gustibus non disputandum est,"
John A. is offline   Reply With Quote
Old 08-06-2009, 08:47 PM   #18
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Thanks Griff. Got it copied.

bigwheel
bigwheel is offline   Reply With Quote
Old 08-06-2009, 08:56 PM   #19
Wizard of Que
 
bknox's Avatar


 
Join Date: Aug 2007
Location: Cicero, IL
Posts: 1,704
Great news about your boy Toby. And Griff I am inspired and a bit hungry after seeing your post. That is great.
__________________
Bryan Knox
Knox's Spice Company
Regional & Specialty Dry Rubs and Seasonings
Find Us on Facebookhttps://www.facebook.com/knoxspice
bknox is offline   Reply With Quote
Old 08-13-2009, 08:44 AM   #20
Wizard of Que
 
Green Hornet's Avatar


 
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
MMMMMMMMMMMMMM BAAAAAAAAAAACON!
Looks terrific Griff!
What amazes me most was the part you said 25* and snowing!
It is still Africa hot here.
__________________

__________________
YABBA DABBA DOO!
Green Hornet is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:49 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, vBulletin Solutions, Inc.