BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: SAMMY C on August 14, 2003, 07:36:09 pm

Title: BACON
Post by: SAMMY C on August 14, 2003, 07:36:09 pm
Hello I'm a new member to the Bradley family, my question is I would like to smoke my own bacon, are there any sugestions on wood types, smoking times and temps, and seasonings and or brines[?]. Any tips would be appreciated.[8D]
Title: Re: BACON
Post by: NorthernBro on August 30, 2003, 04:16:32 pm
I too am a new member but have found putting the whole package of bacon in the unti with a cold smoke for about 2hrs does the ticket.  I use mesquite most of the time but have used maple also.<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SAMMY C</i>
<br />Hello I'm a new member to the Bradley family, my question is I would like to smoke my own bacon, are there any sugestions on wood types, smoking times and temps, and seasonings and or brines[?]. Any tips would be appreciated.[8D]
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Title: Re: BACON
Post by: NorthernBro on August 30, 2003, 04:17:08 pm
I too am a new member but have found putting the whole package of bacon in the unti with a cold smoke for about 2hrs does the ticket.  I use mesquite most of the time but have used maple also.<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SAMMY C</i>
<br />Hello I'm a new member to the Bradley family, my question is I would like to smoke my own bacon, are there any sugestions on wood types, smoking times and temps, and seasonings and or brines[?]. Any tips would be appreciated.[8D]
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Title: Re: BACON
Post by: SAMMY C on September 12, 2003, 12:49:24 am
Thanks Northenbro for the tip- but I was loking to do my own bacon from scratch.I was on another BBQ forum and found out about a company that sells a dry rub just for making bacon you should check out. it's called buckboard bacon rub. What you use is boston butt roast and cover it in the rub for 10 to 12 days then smoke it. The instruction are very detailed. I bought 2 packages for under $10 and it will do up to fifty lbs. of meat. The other people at the forum swear by it, I'll try it and let you know how it goes, can't wait. Here's the web site www.himtnjerky.com  the company is hi mountain jerky inc. they have load of stuff for smoking[8D]
Title: Re: BACON
Post by: SAMMY C on November 01, 2003, 06:22:45 pm
[8D]Just an update on the homemade smoked bacon--WOW it was the best bacon I ever tasted, no comparison to the store bought pork belly stuff you buy at the market with all there preservitives. I thought I screwed up, I left the meat to brine for about 20 days or more in the frig but it came out awesome and the flavor was intense. I smoked the meat in maple and to an enternal temp of 140 deg I then pulled it, cooled it, and then stuck it in the freezer for about 45 min for easier slicing and then cooked it like I woould any other piece of bacon. There's nothing like slicing bacon as thick or thin as you want. The family and friends can't get enough. It's just about time to do another 20lbs or more, it goes that fast. One extra thing I did was to cover the entire tops of the butts with cracked pepper before smokeing just like the gourmet bacon you see at  the market--The BLT's were out of this world..If any of you try this let me know what you think !! [:)]



Title: Re: BACON
Post by: Richard Pearce on December 29, 2003, 11:48:22 am
<font color="blue"><font face="Comic Sans MS">My bacon's in the cure now!
Would you use Maple again?
Roughly what temperature did you use and how long did you smoke it to get to 140 deg?[:p]</font id="Comic Sans MS"></font id="blue">
Title: Re: BACON
Post by: SAMMY C on December 29, 2003, 06:18:16 pm
[8D] I replied to you in a an e-mail but I will address the forum as well- I like maple but if I had to use another wood it would probably be hickory. I let my cure go for about 20 days and it came out great.I set my temp to 180 to 200 degs., I use an instant read thermometer to be accurate. It took about 4 hrs. - It depends on the size of the roast. I hope this helps..
Title: Re: BACON
Post by: Chez Bubba on December 30, 2003, 02:17:25 am
I'd bet pecan would be tasty, as well as oak. But if I were to try it blind, I'd be inclined to follow Sammy's maple idea. In my mind, maple + pork = yummm!

http://www.chezbubba.com
Title: Re: BACON
Post by: MallardWacker on January 19, 2004, 08:58:30 pm
Sammy,

My bacon has been in the fridge for about 5 days now.  (man, I can't wait till I smoke these butts!)  I have them in clear plastic containers.  I have noticed that there is alot of clear fluid in the containers.  Should I drain this fluid out now or wait till I turn the meat in 5 or 6 days, or just leave it alone???  You were correct, the directions from High Mountain were great.



SmokeOn,

mski

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: BACON
Post by: Regforte on January 19, 2004, 09:16:19 pm
Don't drain it, just flip it over now and then so it cures evenly. I've got some pork belly curing now myself. Great stuff.
Title: Re: BACON
Post by: Richard Pearce on January 25, 2004, 11:39:46 am
Just remember to rinse it as per the instructions before smoking: I forgot once! Salty!
Title: Re: BACON
Post by: MallardWacker on February 02, 2004, 06:25:41 pm
<font color="red">This Bacon was a unexpexted use for my BS.</font id="red">

I smoked my butts this past Saturday.  Man alive, this experimant came out purfect!  You are right, best bacon in the world.  Nice meaty, flavorful, less fat.  BLT's, I'm spoiled.  The directions are to simple, almost can't make a mistake.

Used hickory,  probly try pecan next time.  Does anyone have the knowledge to sugar cure?  

Thanks folks for all your help with this!

SmokeOn,

mski

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: BACON
Post by: DLT on February 12, 2004, 04:47:04 am
I was browsing through the discussion on home made bacon and was wondering if there is a dry rub or wet cure recipe that you can make at home.
Title: Re: BACON
Post by: trout on February 12, 2004, 03:12:40 pm
I have a smoke-cooking book that has both a dry rub and a pickle brine recipe for bacon and other cured meats, but they use lotssss of salt.  My advice would be to order a tub of bacon cure premixed.  They use curing salt instead of so much table salt resulting in a finished product that is not overly salty. Eldonsausage.com sells a mix that is very cheap per pound.  Or the Buckboard bacon cure that someone else suggested is available at sporting goods stores.  I have used both pork butt and pork bellies.  I think the pork belly makes better bacon.  Not as lean, but I think it cooks up better because of that. Yum Yum[^]

Let your trout go and smoke a salmon instead.
Title: Re: BACON
Post by: MallardWacker on February 12, 2004, 07:49:13 pm
Just a note, I have found a place that has a veriety of reasonable priced curing items for bacon.  It's called "Butcher and Packer"
http://www.butcher-packer.com/  

It has both your basic cure along with maple and sugar types.  I have ordered the two sugar types a couple of days ago. Let you know how it goes.

As far as making your own cure here is a web site that expains it well along with some home made mixes.  It seems to be important on how this is done.  I opt for the mixes.  This place is called "ask the meatman".  (thats original)
http://www.askthemeatman.com/

SmokeOn,

mski

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: BACON
Post by: DLT on February 13, 2004, 03:08:28 am
trout&MallardWacker
Just a note to thank you for your help with the bacon cure and brines.I think that I will take your advice trout and order a premixed cure.Hopefully directions come with it as I am new to the whole smoking deal.I may be looking for furyher advice in the near future.

DLT
Red Deer,Alberta,Canada
Title: Re: BACON
Post by: MallardWacker on February 13, 2004, 02:20:31 pm
DLT,

The cure mix from Hi Mountain Seasoning has the BEST insrtructions.  It has a slick full color set of instructions that show you from start to finish, such things like deboning the the butt and so forth.

Here is a hint that will help out with the wife factor having large hunks of meat in the fridge.  Go down and buy those cheap reusable/throw away plastic containers at Wally World.  They make one that fits a large butt just fine.  It makes the fridge issue nice and clean.  One last thing, I bought my butts from Sams, they come two to a package and they cost about 9-10$ for both.  It seemed just enough meat to handle.

Hopes everything works out as good as mine did.



SmokeOn,

mski

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: BACON
Post by: Richard Pearce on February 14, 2004, 10:43:37 pm
<font color="navy"><font face="Comic Sans MS">Hi DLT
I can highly recommend the Buckboard from http://www.himtnjerky.com/. The instructions were beautifully printed in colour (even though I forgot to read them through after the cure was finished! qv) and they shipped to Ontario in about 5 days with no fuss.</font id="Comic Sans MS"></font id="navy"> [:)]
Title: Re: BACON
Post by: DLT on February 17, 2004, 03:16:17 am
MallardWacker and Richard Pearce,
I just ordered some Buckboard cure today .I can't wait to try it. Wnen you talk about smoking butts,is this like a ham when it is done.Because the bacon I have only had has been side bacon or back bacon.
Title: Re: BACON
Post by: MallardWacker on February 17, 2004, 02:12:15 pm
You are right it's kind of like a ham.  I described it as "it looks like ham but smells like bacon when you cook it".  If you are looking for the same type bacon you get at the store, get some pork belly.  I am happy with the butt type do to the fact of a whole lot less fat.  Another thing we did is that I cut the butt into about 1 half inch steaks and put them on the grilled.  Kind of like grilling smoked pork chops.  Very good indeed.

You can do this.

SmokeOn,
(http://img.villagephotos.com/p/2004-2/642943/Ducksjpg.jpg)
mski

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: BACON
Post by: trout on February 21, 2004, 05:37:27 pm
Bacon can also be made from ground meat like the store bought "sizzlelean" stuff.  This works good if you are a hunter and want to use some of that deer trim.  Just grind it up and mix along with a little pork (venison is a little too lean alone).  Then I formed it into a square a couple inches thick kind of like a meatloaf.  Next I measure out the amount of bacon rub that my mix calls for according to how many pounds I am making.  Spinkle the rub evenly over all sides and press it in.  Wrap tight in plastic wrap and form a nice square again.  Then its wait a week to cure.  After a week it will hold its shape very well.  Then smoke it according to the directions of the bacon rub you use.  It becomes a solid form and will not fall through the grate.  It will fry up crispy if you cut it really thin, but I like it a little chewy so I go thicker. If you have some scraps, give it a try.[:)]

Let your trout go and smoke a salmon instead.
Title: Re: BACON
Post by: Richard Pearce on February 27, 2004, 10:49:46 am
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">  Another thing we did is that I cut the butt into about 1 half inch steaks and put them on the grilled.  Kind of like grilling smoked pork chops.  Very good indeed.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<font color="navy"><font face="Comic Sans MS">Thanks, great idea that I hadn't thought to do!</font id="Comic Sans MS"></font id="navy">[:p][:)]

Stouffville, Ontario, Canada.
Title: Re: BACON
Post by: Cold Smoke on February 27, 2004, 08:17:04 pm
I smoked a 4# pork loin last night after having cured it with Hi Mountain's buckboard bacon cure for the last 12 days. It turned out GREAT! [:D][:D] I treated it to 1 1/2 hours of maple smoke and pulled it once it hit the 145 mark- then let it cool. This was my first attempt at homemade bacon and definately not my last. I've already got orders from family members coming in. Next time I'll try to douse it with some maple syrup during the last hour or so.

For those who haven't tried it- giv'er a go- you won't regret it.

Cold Smoke
Title: Re: BACON
Post by: MallardWacker on February 27, 2004, 09:55:25 pm
Cold Smoke,

You are so right about the bacon.  I love it, I feel like that stupid "beggin strip" commercial.  I used the Buck Board also, it's too easy.  The pork loin sounds like an excelent idea.  I almost got 2 butts today but decided not to.  I'm glad I did, i'm going to try the loin deal.  I have purchased maple sugar cure and some maple pucks to do this next go around.

What did your meat look like?  My bacon has come out with a very nice red type ham cured look.  It really looks great.

Keep us updated on the bacon adventures.

SmokeOn,

mski
Perryville, Akansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: BACON
Post by: Cold Smoke on February 27, 2004, 10:44:48 pm
MallardWacker:

My loin came out nice and brown on the outside and had that same red cured ham look you mentioned. I fried some up for lunch today and had some people drop in - well I tell ya, they were all over it like a buzzard on a gutwagon. So off to the store I go to get some more- too bad it takes 10 days to cure. From now on I'll just have to ensure I've got one on the go at all times.

Where did you find that maple cure you speak of? I was thinking of using maple syrup but was kinda concerned things would get a little sticky.[?] Has anyone ever tried the maple syrup thing? Would the syrup burn at that temp? I was smoking at 225.



Cold Smoke
Title: Re: BACON
Post by: Chez Bubba on February 27, 2004, 11:41:38 pm
OK, You guys have convinced me to give this a go. I'll order my cure this weekend. My main question is, once it's done, how do you store it? Refrigerator or freezer? Whole or sliced? How long will it last?

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: BACON
Post by: Cold Smoke on February 28, 2004, 06:13:15 pm
I have a strong feeling that my last batch won't be around long enough to have to consider freezing some [:p]- it was a small loin- but I would expect that if properly wrapped in plastic then meat wrapping paper it should last a while. I'd likely freeze it whole and slice once thawed then BAM! into the pan. The loin slices nicely and I don't think that you'd have to slice it while it's still partially frozen. I would also think that after having cured for so long it would last a long while just being refrigerated. Those are my thoughts but I've never done it.

This weekend will be my first attempt at a butt. [:)][:p] Anxious to give that a pull after 10 or so hours in the BS and toss in some nice tangy sauce. Will let you know how that goes.

Cold Smoke
Title: Re: BACON
Post by: trout on February 29, 2004, 05:55:52 pm
Can you guys tell me if Buckboard bacon cure contains any nitrates or just nitrites. [?] My bacon cure uses both, but I have read that nitrates are nolonger really necessary and can cause problems with bacon because it is fried at high temp. Just checking to see if I should change brands.  By the way, nice analogy with the buzzards and the gut wagon.[xx(][xx(][xx(]  I have never made bacon with a loin, but if I do, I think I will cut some thick chunks and throw them on a hot grill for a few minutes.  YUMMMMMMM

Let your trout go and smoke a salmon instead.
Title: Re: BACON
Post by: MallardWacker on March 01, 2004, 03:28:51 pm
Cold,

Here is the link to my maple cure, it is at Butcher and Packer.

http://www.butcher-packer.com/

This is just like the Buck Board type you have been using.  It is a dry curing powder with maple sugar in it.  It's a true curing powder.
Use it just like the BB, with same instructions.

SmokeOn,

mski
Perryville, Akansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: BACON
Post by: MallardWacker on March 01, 2004, 03:35:04 pm
Chez,

I really don't think you have to worry on how long you can store it.  It WILL be gone in plenty of time.  However I have placed a few steaks in the freezer, they seem to be doing fine.

<font color="red">MAN I LOVE THIS THREAD!!!!</font id="red">Keeps me to hungry at work though.

SmokeOn,

mski
Perryville, Akansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: BACON
Post by: trout on March 01, 2004, 11:14:50 pm
Trying some of that well thought of buckboard bacon cure stuff this week.  Have a whole pork loin curing in the fridge now.  Planning on smoking it whole and then slicing it into slabs to grill as smoked pork chops later.  Will have to wait 10 days though first for the cure to do its thing.[:(]

Let your trout go and smoke a salmon instead.
Title: Re: BACON
Post by: MallardWacker on March 02, 2004, 01:55:47 pm
You da man trout.  Let us know how it goes.  What kind of pucks are you going to use?

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: BACON
Post by: Cold Smoke on March 02, 2004, 03:55:14 pm
MW- Thanks for the link for the maple cure. I'll order some and give that a try. I've prepared a butt with the Hi Mountain this weekend and will try that in 10 days or so. I'm also gonna try that with a whole loin and cut into chops. Mmmmm....





Cold Smoke
Title: Re: BACON
Post by: MallardWacker on March 02, 2004, 04:01:31 pm
Cold & Trout,

I accually cured my bacon for about 20 days.  A little more flavor.  One thing, no matter how long you cure it for, wash that puppy real well and soke it like the directions say.  



SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: BACON
Post by: Richard Pearce on March 06, 2004, 02:02:47 pm
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br />Cold & Trout,

I accually cured my bacon for about 20 days.  A little more flavor.  One thing, no matter how long you cure it for, wash that puppy real well and soke it like the directions say.  

<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<font face="Comic Sans MS"></font id="Comic Sans MS"><font color="navy"></font id="navy">
I gave mine 20 days and it would have been perfect IF I'd remembered to wash it!! I was able to fix it by rinsing and soaking after slicing but, this time, they'll get a loooong soak![:p]

Stouffville, Ontario, Canada.
Title: Re: BACON
Post by: snapper39 on March 07, 2004, 01:11:17 am
Richard I see you are from Stoufville, I am from Caledon, just north of Brampton. Have you found anywhere in the GTA or Ontario to get supplies. i.e cures, sausage casings and bisquits for your Bradley?

Snapper
Title: Re: BACON
Post by: snapper39 on March 07, 2004, 03:42:37 am
Sorry about the second reply, however I have been studying everyones responses and am a little confused on two items. The bacon we are used buying the local grocer fels as if it is cured, cold smoked and then sliced. Wouldn't bringing it up to 140-145 before pulling it be in fact partially cooking it?
In Canada I have never seen anything at the butcher called a Boston Butt, anyone from Canada know what cut of meat this is called?

Thanks lookin forward to startin
Title: Re: BACON
Post by: Chez Bubba on March 07, 2004, 05:41:51 am
Snapper.

Boston butt is basically a pork shoulder. We refer to the "butt" of a pig as a "ham". Doesn't make any sense to me either! Both taste great though![:D]

When we refer to pulled pork, it is a non-cured butt (shoulder), dry-rubbed or marinated, then cooked to temp slowly over 10-12 hours & then shredded. You then can add sauce.....if your dry rub wasn't good enough.

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: BACON
Post by: Richard Pearce on March 07, 2004, 05:48:12 am
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by snapper39</i>
<br />
In Canada I have never seen anything at the butcher called a Boston Butt, anyone from Canada know what cut of meat this is called?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
[/navy]
Hi Snapper
The Boston Butt has, strangely enough, nothing to do with the rear end of the hog; it is the front shoulder! My A&P has Boston Butts in the counter or you can go and ask and they'll do a butt with the bone in or de-bone it at a lot more cost; if you're handy with the butcher knife do it yourself!
Anyway, as you'll see elsewhere in this forum I am very pleased with the Hi Mountain bacon cure and I had it within 5 days of ordering.
Getting late now, if I think of anything else I'll let you know!

Stouffville, Ontario, Canada.
Title: Re: BACON
Post by: snapper39 on March 07, 2004, 01:27:38 pm
Bubba and Richard Thanks:
I get the difference between pulled pork and the curing process for making bacon.
Still a little confused over the reason the internal temp is brought up to 140-145? Isnt this partially cooking it? dont understand why the butts or loins wouldnt be cured then cold smoked?

Snapper
Title: Re: BACON
Post by: trout on March 08, 2004, 01:22:59 am
You are correct, the bacon you buy in the store generally is not smoked to that high of temp.  I believe the instructions for the bacon cure suggest this temp as a safegaurd against tricinosis.  I smoke mine with just the heat of the smoke generator.  But then I like my bacon cooked good and crisp, so I have no worry about it not being fully cooked before eating it.  If you like your bacon "wiggly", you should probably smoke it to the temp they suggest in the cures.[;)]

Let your trout go and smoke a salmon instead.
Title: Re: BACON
Post by: snapper39 on March 08, 2004, 02:38:29 am
Richard MW and Chez Thanks for helping this rookie out.
Ordered the high Mountain, bought some loins at No Frills on sale for cheap. I am still about a week away from having my fridge fully ready to go. I'll keep you guys posted, but I am startin to feels like Pavlovs dog hear. salivating during all this discussion[}:)]
Title: Re: BACON
Post by: MallardWacker on March 08, 2004, 01:51:59 pm
Snapper,

The salivating thing, get use to it. It's a common reaction if you hang around here much.

I subscribe to two Forums, one is for a bunch of retentive engineers that deal with air bag deployment and the other is this one.. Take a guess on which I make sure I read every post.
(http://www.dedduck.com/images/newdedducklogo180black.jpg)

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: BACON
Post by: Chez Bubba on March 08, 2004, 10:35:09 pm
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br />I subscribe to two Forums, one is for a bunch of retentive engineers that deal with air bag deployment and the other is this one.. Take a guess on which I make sure I read every post.

<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">MW, That's funny!!!!![:D][:D]

Why is the mental picture "Revenge of the Nerds" vs "Animal House"?

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: BACON
Post by: MallardWacker on March 09, 2004, 07:48:43 pm
Man, you gota love it...
(http://www.dedduck.com/images/newdedducklogo180black.jpg)

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: BACON
Post by: Zipper on April 14, 2004, 06:17:54 pm
I've been reading this forum for a while, and am about to try bacon for the first time.  Do you smoke it for the full time in the smoker, or just part of the time?
Title: Re: BACON
Post by: MallardWacker on April 14, 2004, 09:05:00 pm
Zipper,

If you use the directions from BuckBoard Bacon it will probly take you around four hours depending on the cut of meat and temp.  My last batch took a little less than four hours.  I normally don't smoke ANYTHING for more than that anyway.  Those directions tell you not to start the smoke for 45 minutes after you put the meat in.  I suggest that you start with BuckBoard first, it's nearly fool proof.
Have fun and let us know how it goes.  This thread has alot of good info to follow.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: BACON
Post by: Zipper on April 14, 2004, 09:13:15 pm
MW,
Thanks,  Got it curin' now.  Let you know how it turns out.
Title: Re: BACON
Post by: Oldman on April 15, 2004, 12:28:08 am
Crap I should have never read this thread.... j/k

My wife loves beacon but she is very limited on fat intake. The Ole Cholesterol story....

Are you, folks, purchasing a full loin or center cut?
Olds
Title: Re: BACON
Post by: snapper39 on April 15, 2004, 12:38:13 am
Olds What they typically use for Buck Board bacon is butt. I have some curing now. I also have an entire 10 lb loin curing, some I will smoke and some i will roll in corn meal and make athentic Canadian bacon. Cant wait.
Snap

I'd walk a thousand miles to smoke a "Camel"
Title: Re: BACON
Post by: MallardWacker on April 15, 2004, 11:51:52 pm
Olds,

The LOIN thing is right on for the wife(unless zero intake really means zero).  When you fry it in a pan you nearly have to add oil.  Also the steaks on the grill is just down right wild, my favorite way to consume the the favored piece of hog.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: BACON
Post by: Cold Smoke on April 16, 2004, 12:09:53 am
I've done 6 or 8 butts so far and 2 centercut loins with the buckboard cure- both are very good but the loin is quite a bit leaner and should be OK for those with cholesterol concerns. Like MW says you might have to grease the griddle a little with that cut of meat. I've not yet tried the maple cure mentioned here but will with the next batch- sounds like a pretty tasty tweek to already proven recipe.

Achin' for bacon!

Cold Smoke
Title: Re: BACON
Post by: Oldman on April 16, 2004, 11:31:08 pm
Well I order the stuff today.... Let's see with shiping and curing for 20 days it looks like next month.
Olds
Title: Re: BACON
Post by: SAMMY C on June 03, 2004, 05:03:10 pm
Back when I started this thread (Aug of 2003) there were few participants in the forum Chez being the main one, it's nice to see this forum grow. I appreciate all the feed back and tips on my bacon adventure as well as my cheese thread. Let the communication continue it helps us all [8D]