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Title: bacon
Post by: CLAREGO on August 06, 2005, 04:16:36 PM

anybody have any suggenstion using high mountain buckboard bacon cure. i really want to use a pork belly. i want to hot smoke considering its summer it it will be hard to cold smoke right now. directions call for a butt or loin i imagine that if i use a belly im going to have to soak it in water for a longer period of time. Any input would be great

thanks all
clarence

Title: Re: bacon
Post by: Oldman on August 07, 2005, 12:28:56 AM

I've done BBB using a butt. It was not soaked. It is a dry cure where some liquid is formed. I would not be afraid to cure a belly 15 days, using High Mountain Buckboard Bacon Cure and then smoke it to 150F.

If you do us it let us know how it turned out.

Olds
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Title: Re: bacon
Post by: MallardWacker on August 07, 2005, 03:32:59 PM

Clarence,

You can NOT GO WRONG using the BBB method with an piece of pork you use. Just so it's not getting over about 4" in thickness.

I'm sure you have been over to the curing threads-I have listed some detail of my method of bacon. CLICK HERE>>>>Mallard's Bacon Stuff (http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=451)

HTH

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Title: Re: bacon
Post by: Oldman on August 07, 2005, 04:11:14 PM

Duck Man I'm proud of you.... you have figured out the codings... congrats and welcome to the club. [:D]

Olds
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Title: Re: bacon
Post by: CLAREGO on August 07, 2005, 11:48:04 PM

yeah im a little afraid of using the belly but heck i wont until i try !

Title: Re: bacon
Post by: CLAREGO on August 08, 2005, 05:13:49 PM

now the question i have read mr mallard and check other smoker sites. the temp says 200 will i be risking it if i knock it down too 160 degress?

Title: Re: bacon
Post by: MallardWacker on August 08, 2005, 06:36:35 PM

Smoking at 200 till an internal of 165-167 is very short period of time. I don't see a problem with 200. My only concern is leaving meat hnging close to the bad zone for so long. I am not for sure...

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Title: Re: bacon
Post by: BigSmoker on August 08, 2005, 08:34:05 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by CLAREGO
 now the question i have read mr mallard and check other smoker sites. the temp says 200 will i be risking it if i knock it down too 160 degress?
<hr height="1" noshade id="quote"></blockquote id="quote">

If I read this right you want to smoke the bacon at a temp of 160°f. This will take an extremely long time. I wouldn't think you would gain anything from such a slow cook time. Not the bacon expert but just my 2 pennies. If this wasn't what you were talking about please disregard[:D].

Jeff

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Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

Title: Re: bacon
Post by: MallardWacker on August 08, 2005, 10:03:02 PM

I concure with Jeff, he said it better than I.

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Title: Re: bacon
Post by: Foam Steak on August 08, 2005, 10:05:06 PM

Its bacon and you are going to be frying it before you eat it anyway. I have seen recipes only suggest reaching an internal temperature of 127-128F. I have some other sources that recommend cold smoking at 85F. I am sure 160F would be plenty hot.

Title: Re: bacon
Post by: CLAREGO on August 09, 2005, 02:47:57 AM

gentelmen.... im concered with the amount of smoke flavoring it will give. but your right about the danger zone that will be cutting it
thanks all
clarego

Title: Re: bacon
Post by: MallardWacker on August 09, 2005, 01:35:45 PM

If you are making a loin type bacon (or even butt type) and you are worries about being done. A internal to 155-160 should kill everything you have to be worried about from a cured piece of pork. I smoke mine to a internal of 155 so I can eat it without cooking it again. If you are doing bellies I don't see myself doing this and will probably frying it up anyway.

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Title: Re: bacon
Post by: CLAREGO on August 11, 2005, 07:31:00 PM

check this out
http://www.babbonyc.com/in-guanciale.html<hr noshade size="1">

Title: Re: bacon
Post by: CLAREGO on August 11, 2005, 07:32:50 PM

and this
GUANCIALE
http://www.themorningnews.org/archives/how_to/the_art_of_the_cure.php<hr noshade size="1">

Title: Re: bacon
Post by: MallardWacker on August 11, 2005, 07:50:42 PM

Clare of Go,

That looks very interesting. I da-no about the hanging in the basement thing. But that cut of meat sounds very intriguing. Did like the references to nitrates...I always say to measure your cures as close to exact as you can with the weight of the meat...with that you will be ok.

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Title: Re: bacon
Post by: ListerD on August 11, 2005, 09:05:37 PM

BBB Method?

Title: Re: bacon
Post by: MallardWacker on August 11, 2005, 10:09:35 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by ListerD
 BBB Method?
<hr height="1" noshade id="quote"></blockquote id="quote">Buck Booard Bacon from Highmountain Seasoning.

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Title: Re: bacon
Post by: CLAREGO on August 12, 2005, 05:41:45 PM

is there not a part on a pig that you cant EAT!!!!!!![:D]

Title: Re: bacon
Post by: CLAREGO on August 12, 2005, 06:05:31 PM

where to find pork checks? they say it makes a better bacon !

Title: Re: bacon
Post by: Chez Bubba on August 13, 2005, 02:21:49 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by CLAREGO
 where to find pork checks?<hr height="1" noshade id="quote"></blockquote id="quote">Stuffed in nearly every senator & congressman's pocket.[;)][:(!]

Kirk

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: Habanero Smoker on August 13, 2005, 10:47:24 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Chez Bubba
 <blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by CLAREGO
 where to find pork checks?<hr height="1" noshade id="quote"></blockquote id="quote">Stuffed in nearly every senator & congressman's pocket.[;)][:(!]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<hr height="1" noshade id="quote"></blockquote id="quote">
The hardest part is trying to find a senator or congressman.

Title: Re: bacon
Post by: Oldman on August 13, 2005, 09:51:52 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">The hardest part is trying to find a senator or congressman.<hr height="1" noshade id="quote"></blockquote id="quote"> NOT TRUE....When on the campaign trail they are everywhere~~! [:D]

Olds
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Title: Re: bacon
Post by: Habanero Smoker on August 14, 2005, 09:06:32 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Oldman
 <blockquote id="quote">quote:<hr height="1" noshade id="quote">The hardest part is trying to find a senator or congressman.<hr height="1" noshade id="quote"></blockquote id="quote"> NOT TRUE....When on the campaign trail they are everywhere~~! [:D]

Olds
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<hr height="1" noshade id="quote"></blockquote id="quote">
I should have ended my sentence with "when you need one!" [:D]

Title: Re: bacon
Post by: CLAREGO on August 15, 2005, 02:02:40 PM

i recieved my(BELLY)fresh bacon on friday just waiting for the cure.... ay idea how long you can keep it in the fridge till i have to freeze it or cook it? its now monday hopefully that ups truck will roll on by today. I PAID 2.69 a pound for belly :(

Title: Re: bacon
Post by: jaeger on August 16, 2005, 05:15:01 AM

Clarego,
I wouldn't take a chance of more than a day or two. You never know how long it has been sitting around. Once you cure it with the BB mixture, you will need to let it stay in the fridge for another week or so. I wouldn't want to push it at the cost and time invested. It will not hurt to freeze the bellie if you are still waiting for the BB.

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Doug

Title: Re: bacon
Post by: Phone Guy on August 16, 2005, 04:39:09 PM

I agree. Freeze it until you are ready to use it.

Title: Re: bacon
Post by: CLAREGO on August 17, 2005, 04:45:24 PM

hey recived the cure yesterday. put the cure on and the next morining it seems to be working i have liquid coming out of it. I suppose this is how its supposed to work

Title: Re: bacon
Post by: MallardWacker on August 17, 2005, 05:17:13 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by CLAREGO
 ....... i have liquid coming out of it. I suppose this is how its supposed to work.....
<hr height="1" noshade id="quote"></blockquote id="quote">U bethca baby. Don't drain it off, leave it with the meat. Also please take note when you finish the curing process YOU BETTA WASH AND RINCE WELL --much more than you think. Just take your time. You have already lookied at my notes on this. Do not underestimate that part of the process.

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Title: Re: bacon
Post by: whitetailfan on August 17, 2005, 07:29:11 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by MallardWacker
 Do not underestimate that part of the process.
<hr height="1" noshade id="quote"></blockquote id="quote">
Here here - mucho important

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whitetailfan
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Title: Re: bacon
Post by: MallardWacker on August 17, 2005, 07:43:16 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by ListerD
 BBB Method?
<hr height="1" noshade id="quote"></blockquote id="quote">Stands for BuckBoard Bacon.

SEE the 3rd post from top.

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Title: Re: bacon
Post by: CLAREGO on August 18, 2005, 04:20:30 AM

the directions on back of the pamphlet you get with the bbb says to cure it half the time if using fresh(side)bacon THAT WOULD ONLY BE 5 Days?? i tried to get in hold with high mountain seasoing via there chat board no one seems to answer questions and comments about this ?

Title: Re: bacon
Post by: Chez Bubba on August 18, 2005, 06:06:34 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by CLAREGO
 i tried to get in hold with high mountain seasoing via there chat board no one seems to answer questions and comments about this ?
<hr height="1" noshade id="quote"></blockquote id="quote">

Well there's perfect proof why you come here instead of there![;)]

Although I don't have the answer, someone else will soon, I'm sure.[8D]

Kirk

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 August 18, 2005, 01:53:36 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by CLAREGO
 the directions on back of the pamphlet you get with the bbb says to cure it half the time if using fresh(side)bacon THAT WOULD ONLY BE 5 Days?? i tried to get in hold with high mountain seasoning via there chat board no one seems to answer questions and comments about this ?
<hr height="1" noshade id="quote"></blockquote id="quote">
I'm sure they are correct with this due to the fact that the belly is a thinner piece of meat compared to a butt and does not have to penetrate as far, you can leave it in longer with no problem if you are unsure about it. I used BBB ONCE and did not like the results, it was OK but I thought I could do better. In my notes I get my cure from Butcher-Packer, I started off just following the BBB notes and have always come out with great results. Going longer is fine, will increase the cure flavor---just like I said previously YOU WILL HAVE TO RINCE, SOAK and PREPEAT SEVERAL TIMES or it will come out salty, especially if you leave in the cure longer. If you forget just read the back of your shampoo bottle[:D].

Don't sweat this, it's easier than you think.

Keep us informed and we'll get-cha some bacon!

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Title: Re: bacon
Post by: Phone Guy on August 18, 2005, 04:39:31 PM

I agree. A little longer on the curing won't hurt. Its just a thinner piece of meat so it doesn't take as long to cure. Remember to rince and soak and when you think its been rinsed enough, do it again. Too much salt if you don't.

Title: Re: bacon
Post by: Oldman on August 18, 2005, 05:32:40 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote"> I used BBB ONCE and did not like the results, it was OK but I thought I could do better.<hr height="1" noshade id="quote"></blockquote id="quote">Interesting... did you do a butt or a belly? I thought BBB was pretty good. <blockquote id="quote">quote:<hr height="1" noshade id="quote">In my notes I get my cure from Butcher-Packer, I started off just following the BBB notes and have always come out with great results.<hr height="1" noshade id="quote"></blockquote id="quote">Link me up and explain a little more clearly. Thanks!

Someone here posting about seeing maple syrup added to a cured ham under a vacuum. I thought that the next time I did a BBB I would try that after I smoked it, and then glaze the syrup real quick under a hot broiler.

Note I'm thinking I might render down, using a double boiler, the maple syrup to thicken it some first.

Any idea folks?

Olds
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Title: Re: bacon
Post by: CLAREGO on August 22, 2005, 02:55:34 AM

olds... im using a belly (fresh side) maple syrup sounds good i thought of using some molasses.i am 6 days into the process. flip it yesterday ill have to post some pics...
thanks old

Title: Re: bacon
Post by: MallardWacker on August 22, 2005, 01:22:38 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Oldman<hr height="1" noshade id="quote"></blockquote id="quote">
<blockquote id="quote">quote:<hr height="1" noshade id="quote">I used BBB ONCE and did not like the results, it was OK but I thought I could do better.

Interesting... did you do a butt or a belly? I thought BBB was pretty good. <hr height="1" noshade id="quote"></blockquote id="quote">

The issue with the Butcher-Packer (http://www.butcher-packer.com/pg_curing.htm) cures is that you can get different types and flavors. I just didn't like the "type" of flavor that I got with BBB and I wanted something a bit more novel or different if I was going to go through all the trouble and make "my own" bacon. And as far as what I used, in the beginning I used butts and I only use loins now. I think loins make a great end product, easy to handle-no boning. There are a lot of little things that come together that makes a loin the cut of meat to use.
<blockquote id="quote">quote:<hr height="1" noshade id="quote">In my notes I get my cure from Butcher-Packer, I started off just following the BBB notes and have always come out with great results.

Link me up and explain a little more clearly. Thanks<hr height="1" noshade id="quote"></blockquote id="quote">

Olds, I am sure you have seen this before, but if not CLICK HERE>>>Mallard's Notes on Bacon Making (http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=451)

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Someone here posting about seeing maple syrup added to a cured ham under a vacuum. <hr height="1" noshade id="quote"></blockquote id="quote">
I did mention this, I saw some guy up in the North East after he dried cured his ham he then put them in a commercial size vacuum REVO type deal with pure Maple syrup, then he smoked them. Since I am probably not going to get a REVO any time soon, I thought I would vacuum bag the cured loin (after rinsing) with Maple syrup for a day before I smoke it.

<blockquote id="quote">quote:<hr height="1" noshade id="quote">I thought that the next time I did a BBB I would try that after I smoked it, and then glaze the syrup real quick under a hot broiler<hr height="1" noshade id="quote"></blockquote id="quote">What I did with Project Intense Maple (http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=585) I mixed a combination of Maple syrup and Maple sugar and made a thick paste and put in on top of the meat before I smoked it.

HTH's

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Title: Re: bacon
Post by: HCT on August 23, 2005, 12:30:41 AM

What is the 'bad zone.'

Mickey

LABS RULE!!!

God bless our wildlife!

Title: Re: bacon
Post by: CLAREGO on August 23, 2005, 01:14:32 AM

I dont have much liquid coming from the belly does anyone know if this can be a problem ?

Title: Re: bacon
Post by: jaeger on August 23, 2005, 04:42:20 AM

Clarego,
The bellie will cure fine as long as you followed directions regarding amounts of cure and recommended cure time. The amount of purge will vary depending on size, leaness, temperature etc.

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Doug

Title: Re: bacon
Post by: MallardWacker on August 23, 2005, 01:53:49 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by CLAREGO
 I don't have much liquid coming from the belly does anyone know if this can be a problem ?
<hr height="1" noshade id="quote"></blockquote id="quote">

Clare of Go,

No problem at all. It will depend on each piece of meat. I have had both extremes when curing, a ton of fluid and just a little. If you had NO LIQUID and it looked exactly the same before you rubbed down the meat you might have a problem. One other thing you will observe, the meat will firm/tighten up. Sounds like it it is working just fine. Now don't go back in there and add more cure, this is not an EYE-BALL thing going on here. If you measured your cure in the beginning correctly, just leave it at that. Too much cure-BAD THING Tonto.

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Title: Re: bacon
Post by: CLAREGO on August 24, 2005, 06:56:37 PM

just finished the bacon letting it sit in the smoker per directions..
post you all on how it turned out
clarence

Title: Re: bacon
Post by: MallardWacker on August 24, 2005, 07:33:53 PM

Bring it on....Clarego. Bacon[:p] to me is always a great way to use your BS.

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Title: Re: bacon
Post by: CLAREGO on August 26, 2005, 02:49:39 AM

Better than store bought i have to say.... Heres my story cured my belly for 8 days with high mountain seasoning(they say only have to cure for 5 for regular side bacon). using 5.25 of pork belly,freshside(by the way they call it freah bacon around this town)put 5lbs of the cure on the bad boy i only ordered 5lbs didnt look at the sticker on the bacon until after applying the cure. did not get that much liquid from it and i did have it in the fridge for at least 3 days until I applyed the rub. so yesterday I turned the bs on while i was in the process of soaking the belly. i dump the liquid out and filled it up with fresh water rub the heck out of it under water then let it sit for about a half an hour. change the water again rub it under water and let it sit another 45 minutes in water.(a total of one hour and 15 minutes) i then dumped all the water out and let it sit for app 1 hour and had a fan on it for a half of an hour. i did not follow the instructions of high mountain it said to start the smoker up at 150 degrees. DID NOT DO THAT. I read on a post the person doing that did not get much smoke flavor from that of course he was using a loin.. so i set it at 190-210 degress.http://www.lamaine.com/bbq/buckboardbacon.html//(check this out for all who's trying bacon) i did apply his thinking a little but we were going at too differnt types of meat.(more time to apply smoke) the results were GREAT!!!!!!!!!!!! the cons of it is i have a cheap slicer from rival (((WALMART SPEACIAL))) maybe i will have to try fat side down on this or purchase a better slicer . I had it fat side up beacuse usally thats works with any type of meat but it didnt cut how i wanted it to the meat part on the bacon was tough so i didnt get a perfect cut.. the end results were better then great using a belly it had a better taste than store bought with the equal amount of salty taste i would recomend this to everyone[:)]
THATS MY EXPERIANCE
CLARENCE

Title: Re: bacon
Post by: MallardWacker on August 26, 2005, 01:52:13 PM

Go of Clare,

That is why I like bacon so much. Unlike other processes(I think jerky making would fit into this also)you can experiment quite a bit and get some distinctable results. Unlike smoking a butt, you can inject it, rub it, do the funk with it and you still only get marginal differences, not saying that it is bad, it's just bacon gives you greater latitude. Glad the bacon came out for you!

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Title: Re: bacon
Post by: JJC on August 26, 2005, 02:38:03 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Mickey
 What is the 'bad zone.'

Mickey

LABS RULE!!!

God bless our wildlife!
<hr height="1" noshade id="quote"></blockquote id="quote">
The "bad zone" is 40-140F, the temp range in which disease-causing microorganisms grow . . .

John
Newton MA

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: CLAREGO on August 06, 2005, 04:16:36 PM