"BCB" Q-View

Discussion in 'Smoking Bacon' started by dirtworldmike, Mar 14, 2011.

  1.   BCB   "Bearcarver's Bacon"

     I did my first  BCB a few months ago on a small belly and it turned out great and also gave me the confidence to do more. I bought 4 bellies and was going to do all 4 ,but I ran out of bags. So I did 2 and froze two.

     I did one regular and one peppered. Did the 9 day BCB cure with TQ and brown sugar. I varied the BCB step by step a little. After I  rinsed, soaked and dried the bellies, I then gave them another coating of brown sugar,peppered one and put them back in the fridge for one more day.(had other things to do)  The fry test before soaking tasted pretty good. Maybe just a tad salty??? but I love salty bacon,family doesn't so I gave them a 45 min soak.

    This time around I used my 550 watt "hot-wired hot plate" in the GOSM instead of the propane burner. It worked pretty good. Smoked for 7 hrs. with apple wood chunks. Temps in the smoker averaged right around 100 and went to 125 at the end and produced nice smoke.

    Thanks for looking and hope you enjoy.

    My handy dandy hot plate

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    one lil piggy peppered and ready to go in.

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    One lil piggy without

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    Got smoke and in they go

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    Out after 7 hrs. then into the fridge and will slice tomorrow

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    All in all, I am pretty happy  with this smoke so far. I didn't get electrocuted and didn't burn the house down. Life is good.

    Thanks to Bearcarver, I will never be outa bacon again!  

    Slicing pics tomorrow.
     
  2. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Looks really, really good. can't wait for tomorrow.  
     
  3. tyotrain

    tyotrain Master of the Pit

    Man that looks great.. Nice job [​IMG]
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great job. I like the hot plate idea. Gives me an option with my WSM, for bacon or sausage.
     
  5. Thanks guys. Now here's the rest of the story. I put them in the freezer to stiffen up and they sliced like butta. 

    First slab sliced

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    Slicing and frying. Had to have some. We ate 3 lbs. already.

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    all bagged and ready for the freezer. Left out another pound for tomorrow. LOL

    [​IMG]
     
  6. roller

    roller Smoking Guru SMF Premier Member

    Great job on that bacon !!!!!!
     
  7. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    DWM, Bacon looks great. Now with the question, will you ever buy store bought bacon again?
     
  8. [​IMG]       No store bought bacon no moe!  
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sweet looking bacon there my friend!
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Mike!

    This is the first I saw this thread!  That Bacon looks GREAT !

    Thanks for showing, and I'm real glad it worked good for you !

    I'm starting to worry though, one day there's gonna be a knock at my door, and it will be a mob of butchers in a bad mood!!!!

    Bear
     
  11. Thanks Bear

    Ya, it turned out waaaay better than my expectations. Your "BCB" step by step is basically fool-proof. [​IMG]
     
  12. chef willie

    chef willie Master of the Pit OTBS Member

    LMAO....yeah, with beartraps, pitchforks and flaming torches
     
  13. chef willie

    chef willie Master of the Pit OTBS Member

    That bacon looks fantastic...great job. Love the uncut pic of those slabs
     

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