Ok here it is. My CBB. This turned out awesome. Ok, I didn't take pics of the before curing, but here it is after curing.
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301709.jpg)
I wasn't going to tie it up but am glad I did. It made it more uniform and round like CBB should be.
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301710.jpg)
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301711.jpg)
Here it is after smoking. The third one is bagged and in the fridge already as it came out first. I gave it 2 hrs of apple smoke, and the only thing I did different was I forgot to dry to form pellicle.
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301713.jpg)
I took a little slice off to see how it looked, it looks beautiful and it tasted great. It will be even better after resting for 2 days.
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/S7301719.jpg)
Thanks Habs for another great recipe. I will be making this often. I will add some pics on tuesday when I slice some of it up.
Nice job Q!
I'm heading to Northern Manitoba for a fishing trip next weekend for a week. There's 6 of us that go and every year it's mandatory that I bring the back bacon for every breakfast. Great stuff!
Mike
Thanks, you would have been king of the camp if you showed up with this stuff. I think the next time I am going to add some maple flavour to it. I will have to see if I can find some maple sugar.
Nice looking Back Bacon.
Am down to my last cple of pkgs and gonna have to make some more.
You may be able to find some maple extract. Intense!
I will look for it. I have maple syrup but I don't think it is strong enough.
Lookin' good Q. I tie mine up too. I use maple syrup and they come out pretty good or so I've been told. I normally smoke 'em with maple.
Well done. I need to make a batch in a few weeks for some friends.
That is some beautiful looking bacon. I'm gonna have to make me another one.
That looks great Q!
Nice Job Q!!
I just finished a batch last weekend. I sliced it on Thursday before I headed to the lake for the long weekend. I wish I had tied mine. Live and learn.
That CBB looks GREAT! Q
Tying the loins does make for a better lookin CBB but I have been netting them lately and once you get the hang of cramming the loins in there it goes pretty quick and they look somethin like this.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Nov20_0004-1.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Nov26_0002-1.jpg)
You dont have to hang them but it is one less rack you have to clean.
looks like leftie is the one that got temp checked.
where do you get the netting?
Rich
This is just one place but I thought the chart would help.
http://www.butcher-packer.com/index.php?main_page=index&cPath=22_80
Hey I like those nets. I will look for those at Stuffers when I go there again. I am for sure making this again and often. Thanks for all the good words but you guys help to make all these things successful otherwise guys like me would screw it up and get frustrated and never do it again. I have this uncanny ability to nail it the first time and then the next time I mess it all up. But with all the knowledge here it is hard to fail.
Thanks for the site for netting. Was size did you end up using?
Will also try with fowl
Quote from: Rich_91360 on May 26, 2010, 07:53:01 AM
Thanks for the site for netting. Was size did you end up using?
Will also try with fowl
I use the #10 and have a piece of 3" PVC cut to about a foot long.
Take the netting cut it a longer than what your cookin plus enough to hang it,
if thats what your doin.
Tie one end off.
Then put it on the PVC like you would put on a ------. 8)
Now just slide your loin in the open end of the PVC and when you push the loin out the netting will slide off the PVC and wrap the loin.
Hope this made sense.
I had to read it twice, but that is brilliant!
a six letter word. may need Vana to turn my letters
Quote from: Rich_91360 on May 26, 2010, 09:09:39 AM
a six letter word. may need Vana to turn my letters
Vana would be great help putting the ------ on. ;D
Think of a Trojan Horse (http://en.wikipedia.org/wiki/Trojan_Horse)... The loin being the Greek invaders.
The Trojan being the.......................
How does CBB send you guys straight to the gutter. :D :D :D Is nothing sacred. Look out here comes "TROJAN MAN".
:D :D :D
Geez, sure wish I knew what you guys were talking about. ::) ??? ;D ;D