1 more Buckboard Bacon thread to look thru....

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daveomak

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Nov 12, 2010
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Omak,Washington,U.S.A.
A couple of weeks ago I bought 60#'s of butts and made stuff I posted previously....  I put the "chunks" in the bags with cure# 1 and salt and demerara sugar....  9 days later, rinsed under running water really well and dried and hung in the smoker to form a pellicle.... cold smoke 70-80 deg for 12 hours....   slowly raised temp to 220 deg F and continued until BBB got to 150 ish internal temp (IT).... held there for an hour or so by lowering the temp of the smoker......

f9573d0a_1inthesmoker.jpg


Here is the BBB after an overnight rest in the refer........

62f9c0ed_4outofthesmoker.jpg


Trimmed the chunks up to fit in the vac-bags.....

cfd64531_5trimmedforthebags.jpg


Here is a shot of the end grain.... that hole is either from a bacon bug or the Mav temp probe.... ???....
pot.gif
...
ROTF.gif
...

ac654b8a_6grainviewsliced.jpg


Because the muscle was running the length of the chunks, and they were small in diameter, cutting across the

grain of the meat is a necessity for tender, chewable pieces of pig.....

These things I call BBB Medallions.... perfect for pig candy bites, or an a cracker after sitting under the broiler,

or frying and covering with melted chocolate, sea salt and a dash of cayenne for a dessert treat...

efeadc04_8medallionsofBBB.jpg


The trimmings are for beans etc.... anywhere bacon makes stuff better.......
yahoo.gif
....

4d2a2ac0_7thetrimmings.jpg


Ready for the deep freeze...... 

37aa2f22_9packagedBBB3-2012.jpg


Thanks for looking.....  

PS...... Bride says it tastes like Canadian Bacon....  Well, we do only live 45 miles from our dear friends to the north...

Dave
 
Very nice! I just pulled a 8 Lb Belly out of Pops Brine and a few chunks of a Pork Sirloin that will be Tasso by tomorrow...JJ
 
Thanks for the nice comments....  all my stuff is stolen from you....  Nice to be appreciated as a "food recipe thief"....  Dave

 
Very nice! I just pulled a 8 Lb Belly out of Pops Brine and a few chunks of a Pork Sirloin that will be Tasso by tomorrow...JJ
Thread and taste test, and applicability for jambalaya would be good....  I need to convince bride that tasso is the way to go in Jamba.... Dave


Nice! I pulled mine out of Pops brine today too! Cover with maple syrup,molasses,brown sugar and spices. Will smoke on Thursday!
I'm waiting for pics and tutorial....  Dave

 


Great looking BBB...now see you've gone and made me realize I'm hungry!
Paybacks are something we all look forward to.....  hahahaha.....  Dave
 
 
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