Hey all, hope someone is out there.
I'm rubbing down some bacon with BBB. The box will do 25lbs and I THINK (bad memory) there were three bags of cure in the box.
I have almost dead on the right amount of meat if my remaining package is 1/3 of the total, but I dont remember if there were 3 bags or 2.
Help....please
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<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
WTF,
I'm not quite sure what you are asking. However....
16 ounces will do 25 pounds. That is 3 packages of cure. There are 3 packages in a box.
By the pound it is 1 Tablespoon and 1 1/4 teaspoon of cure.
Hope this helps...
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
YEP 3 bags in a box, <blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by whitetailfan</i>
<br />Hey all, hope someone is out there.
I'm rubbing down some bacon with BBB. The box will do 25lbs and I THINK (bad memory) there were three bags of cure in the box.
I have almost dead on the right amount of meat if my remaining package is 1/3 of the total, but I dont remember if there were 3 bags or 2.
Help....please
(http://img.photobucket.com/albums/v433/whitetailfan/wtbuck.bmp)
<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Thanks guys,
I was doing it last night and because I could not remember how many bags were in the box, I had to do it by measuring. What happened is I had 8.1 odd pounds to do, and 1/3 of 25lbs is like 8.3. I wanted to be able to just use the whole pouch, but I could not remember if there was 2 or 3 to start with.
By measure, there was still about 20% left give or take, so could have easily been a measuring error. That stuff if kind of moist, so it does not measure as easy as say sugar. I'll probably go back and re-apply the rest of it to any weak looking areas tonight.
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<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><font size="1">I'll probably go back and re-apply the rest of it to any weak looking areas tonight.
</font id="size1"><hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> Good idea...
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
White, I'm glad you are attending to the finer things in life-BACON! If you neeed anyother type of cure, the shipping lanes are always open for you bud.
(http://www.susanminor.org/Rayeimages/mallardwacker/peta-sucks.gif)
SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
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If a man says he knows anything at all, he knows nothing what he aught to know. But...
Thanks Mallard,
We did BBB on a meat failure from earlier this year. I purchased 2 bags of pork for smoked chops. Turns out due to poor reading, the bag was sirloin not loin, and what I got was 5 pieces of loin end wedged in cryovac so tight it looked like one continuous piece[}:)]
So for bag #2 we did BBB and it worked awesome.
At the same time, I cured the sides from this year's pigs for me and my parents. I used the B&P Maple you sent me, as there is still plenty left for another batch. Amazing how far a pound will go of that stuff. When I run low, I'll call up Mallard Express (to heck with <font color="brown">Brown</font id="brown">, go <font color="green">Green Head</font id="green">[:)])
Smoked up the whole works last weekend with maple pucks. Dang that stuff is tasty!!!
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<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
Hi Mallard; Can you tell me a little about "makin bacon"? It's the one thing I never tried to smoke. I don't even know where to get the right cut of pork to make it with. I sure would love to get into making my own. We got hooked on all the different bacons when my dad sent us a year long certificate for the "Bacon of the Month Club". They sent us 2 lbs. of bacon every month for a year from all over the country. Man were we in HOG HEAVEN. [;)] Regards; Patrick
Da Ice Man,
Her is my disortation>>>Mallard's Bacon Methods (http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=451)
White,
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">(to heck with Brown, go Green Head)
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Maybe I need to copywright that or sumpt'n.
(http://www.susanminor.org/Rayeimages/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
(http://www.azbbqa.com/logos/azbbqatiny.gif) (http://www.azbbqa.com)
If a man says he knows anything at all, he knows nothing what he aught to know. But...
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><b>Maybe I need to copywright that or sumpt'n.</b><hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Too too late I already did: Copywrite # 1094873AB23CGY9800... sorry Duck Man that's what you get for all of that bird shot in your ares... Try flying North for the winter... safer... [:D]
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
Thanks for the link MW. I think I will try a belly cut just to see what happens. Who do you recomend I contact to buy the cure from?
Iceman,
You will probably have more trouble finding a bellie than you will finding the cure.
Here is a link to check out. I have not bought from this site.
All of the high mountain I have used I buy locally at retail.
http://shop.himtnjerky.com/online/catalog/Buckboard-Bacon-Cure-p-25.html
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<font size="4"><b>Doug</b></font id="size4">
Thanks Doug. I found out yesterday that Alaska Butcher Supply in Anchorage carries Hi Mountain products. I'll let you know what I find out.[;)]
ice,
If you have access to a butcher supply shop, I would ask them for advice. They most likely have more than just Hi-Mtn. The HM Buckboard Bacon is good, but you might want some variety as it is a "different" flavour than what I associate with regular bacon.
When I did my last batch, the BBB went on sirloin chunks and it makes a round product that has kind of a ham/bacon mix flavour. When I do bellies, I use a maple flavour cure from butchers and packers that another member sent me.
Just ask what they have to offer before you commit to BBB thats all.
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<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
Thanks Whitetailfan. I'm definately a snoop around type when it comes to stuff like this. I'll be asking questions for sure.
Man of Ice,
Dis be where I do my cure gett'n>>>>>>Butcher Packer (http://www.butcher-packer.com/)
Good service and cheap. Also they other helpful stuff.
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
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If a man says he knows anything at all, he knows nothing what he aught to know. But...
Very nice site MW. I'll be for giving them a try.[:p]
Don't forget jalapenos- MMMMMMMMMMMMMMMMMMMmmmmmmmmmm......Fresh or pickled...just mulch them up and add to your BB cure or BB maple cure or whatever....The finished bacon goes great with a nice homemade salsa omelette (with cilantro) and nicely toasted rye bread on a winter day with some strong freshly perked coffee. Just what the Doctor ordered.......
Cold Smoke
Hello, I just found this site while searching for Buckboard Bacon. I've already found some very usefull information and ordered a cure kit. I've been an avid smoker for many years. I have never tried smoking my own bacon though.
Glenn
Welcome to the Forum, O Wise One . . .
What smokers have you/do you use?
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Cold Smoke</i>
<br />Don't forget jalapenos
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">You betcha ba-beee
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
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If a man says he knows anything at all, he knows nothing what he aught to know. But...