boykjo's bacon round three

Discussion in 'Smoking Bacon' started by boykjo, Jun 10, 2011.

  1. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Finished up on a new slab of bacon and If you have been watching my first round was great, the second round was a bust and the third round..........[​IMG], I did not write down the amounts of ingredients the first time and am trying to duplicate it. So here are the ingredients and amounts with the third round

    1/4 cup Tender Quick

    2 cups water

    2 cups jeffs rub ( I add some turbinado sugar to jeffs rub )

    Marinate belly 48 hrs

    cold smoked 14 hrs at 120 with hickory dust

    [​IMG]

    sliced up and fried

    [​IMG]

    [​IMG]

    Some bearveiw with the my phone camera........ My wife went to ohio with the household camera

    This time I left the belly skin on. It came off eiseier  when removing but I will go back to removing the belly skin before the brining. If I take my time and sharpen my filet knife I can get it off pretty good.....

    Round 4 will be to inject the belly and do the same above and then round 5 I will do a belly with instacure #1 ,water and jeffs rub and see the differences

    Thanks for looking

    Joe
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking good!

      Craig
     
  3. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    WOW that's lookin good from here. Nice slab o meat. Is the bellie any different than the butterflied butts I see alot of people use for BBB?
     
  4. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member


    I'm not sure if I am understanding your question terry...  Whats the difference between BBB and bacon made with a belly..... I wouldnt know about BBB. I havent made bacon with a pork shoulder............Yet
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Just like the first 2 rounds---It certainly looks good !

    I buy my bellies from a small butcher shop, without the skin on.

    My butcher agrees that you get more smoke on the part you eat (not that you can't eat the skin), if you remove the skin first.

    I just got 2 bellies, without skin on Thursday ($2.65 per pound---cheaper than I expected)---17.2 pounds. I need it---I'm out!!!!

    Thanks for showing, Joe,

    Bear
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member


    Terry,

    All I can give you is my opinion.

    I think BBB is more tasty---Don't know why---maybe because it doesn't have as much fat.

    However everybody from my house agrees that the BBB is a little chewy for BLTs, for the same reason---not as much fat.

    I think that's what you were asking.

    Bear
     
  7. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    sliced up my last slab....... Time to make some more........

    [​IMG]

    [​IMG]
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It looks great Joe!

    Nice job!
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Joe----El Perfecto!!!

    Bear
     
  10. meateater

    meateater Smoking Guru SMF Premier Member

    WOOHOO.....bacon deluxe ! [​IMG][​IMG]
     

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