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Old 04-15-2006, 01:22 PM   #1
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Saturday in the Smoke

Well I've been going at it since 6:00 this morning. Took the salmon out of the brine, rinsed and got it ready for the smoker. Once that was on, I rinsed and starting soaking the butts that were in the backboard bacon cure for the last 11 days. Just as the salmon was finished in the smoke, the butts went on. Then I decided to go to the doctor to get my pink eye fixed. Got home and had a quick lunch with some vacumned brisket that I had in the freezer. Bacon was up to 135* so it was time to make the fatties. Bacon came off the smoker, fatties went on and now I can sit and have a rest. The salmon was smoked with alder chunks, the bacon with pecan and hickory and the fatties have pecan.

I know Joker told me yesterday not to post any pictures of this, but I can't help myself! Sorry Bill I had too! (Bill don't look at them)

http://img527.imageshack.us/slideshow/p ... 02c81.smil
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Old 04-15-2006, 01:35 PM   #2
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oh man the bacon looks luscious...guess I'll be trying that soon.

and I'm closely watching the salmon...never done it on the smoker...done
the cedar plank thing on the grill and liked it, but it's been a while.
I wanna see your results and also think about the cold smoking thing, which I guess gives you more of the smoked salmon stuff you see in the stores?
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Old 04-15-2006, 01:36 PM   #3
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Nick everything looks great. Well put together slideshow also. Gotta recipe for the Buckboard Bacon? Want to share? How does the cheese hold up in the fatty? I was going to play around with adding cheese to homemade sausage links but haven’t gotten around to it. I was worried that it would all leak out during the smoking process.
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Old 04-15-2006, 01:57 PM   #4
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I couldn't help myself ~ Had to look!! Just added 5 pounds!!
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Old 04-15-2006, 02:11 PM   #5
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Witt, it was a kit for the buckboard bacon from hi mountain seasonings. Look here http://shop.himtnjerky.com/home.php

Cappy, this is the recipe I screwed up the brine on from Bruce. I still use my brine with Bruces method. Never failed me yet. You can see in the pictures that it was crumbling on me! Nice and moist with a great flavor. Look here http://www.myfreebulletinboard.com/f2/b ... t3938.html

Bill, I hear you! Want to guess how much weight I'm gonna gain after I east 12 pounds of bacon? No, really I cut it into chunks and foodsaved most of it. Gonna have some for breakfast tomorrow!
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Old 04-15-2006, 02:22 PM   #6
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Nick is that buckboard bacon? I've done that before...did you use boneless? I noticed the string and thought you got pork belly.
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Old 04-15-2006, 02:32 PM   #7
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Daggone Nick, you've turned into a smoking fool!!! If I lived closer I'd bring over a case of beer and help you eat all that!
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Old 04-15-2006, 02:50 PM   #8
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Nick a KIT? I think I have another recipe for buckboard somewhere………………. I haven’t tried it yet. If I find it should I post it? Let me know how yours came out.
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Old 04-15-2006, 02:54 PM   #9
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Food looks great nick.
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Old 04-15-2006, 02:58 PM   #10
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Quote:
Originally Posted by Captain Morgan
Nick is that buckboard bacon? I've done that before...did you use boneless? I noticed the string and thought you got pork belly.
Yeah Cappy. Boneless butt from Costco. Tied it up tight before it went on the smoker. After it came off, I cut the string and man that thing held together like I cemented it! I'll let you all know how it was tomorrow.
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