Buckboard Bacon round 2 with Q-view

Discussion in 'Smoking Bacon' started by teeznuts, Jul 19, 2011.

  1. teeznuts

    teeznuts Master of the Pit

    My first BBB was done with Hi Mountain. While it was curing my Morton's Sugar Cure arrived so I started a second batch curing and started counting down days. I added a scoop of brown sugar to each piece after the cure was applied. Yesterday was the day I was waiting for, smoke time. I coated each with pepper and more brown sugar prior to smoking. Let rest over night and sliced this afternoon. I like the sugar cure a little better than the Hi mountain. Adds a sweetness to the BBB. Also wasn't nearly as salty during the fry test. The water wasn't nearly as murky after the rinse either, not that it really matters. Enjoy.

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  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks great!!

      Craig
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

    Congrats ! That's some great looking BBB, I agree the Hi-Mtn is some salty stuff. Looks like you cold smoked it. [​IMG]
     
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Man I yet to try that ( hell I haven't even been able to afford to smoke anything lately ) but when I do I hope it comes out looking that good!
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Very Nice Teez!!!

    You go it now---There's no stopping you!!!

    No more Bland Bacon from the store !!!!

    Bear
     
  6. venture

    venture Smoking Guru OTBS Member

    Great looking BBB!

    Good luck and good smoking.
     
  7. smokinal

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

    Looks delicious!
     
  8. teeznuts

    teeznuts Master of the Pit

    Thanks for your guidance early on. Now I'm addicted to curing.
     
  9. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    So, how was the Morton's Sugar Cure?

    The one I found locally had a smoke flavor added.....Did Yours?

    Hi Mountain Cure is too salty for me, and it not cheap!

    You can use TQ or make your own for pennies on the dollar.

    Looks Great!

    Todd
     
  10. roller

    roller Smoking Guru SMF Premier Member

    It looks great...Nothing better than Morton ...
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    I wonder how long that Hi Mt Cure keeps, unopened in their sealed bag???

    Two years ago, I wanted to try it, but the shipping was more than the cure, so I ordered 2 bags--enough for 25 pounds in each bag (as long as you pay too much shipping).

    Then after using the first bag, I wasn't able to bring myself to use the second bag, I didn't like having to soak & soak to get rid of the extra salt flavor.

    Now that bag is still inside the box it came in, setting on top of my gun cabinet, as a blocker to keep the cat from jumping up on my gun cabinet.

    It's not even doing very good sat that !!!  I don't know how he does it, but Smokey still gets up there!!!

    Bear
     
  12. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Great looking bacon, T.  I'm not into soaking meat either.  If you'd like to try a recipe that isn't salty, try this one.  You can add more of the other ingredients, just use the proper amount of cure#1.  The cure time I have here is probably overkill, but I'm not in a hurry and like to make sure it's cured all the way through.

    Buckboard Bacon

    Pork butts

    Cure #1- .8 grams per pound
    Kosher salt - 3.75 grams per pound
    Brown sugar - 1.4 grams per pound
    Black pepper (restaurant style) .6 grams per pound
    Garlic (granulated) .6 grams per pound
    Onion (granulated) - .40 grams per pound

    Split butts, rub in cure mix, vacuum seal and refrigerate for 10 days to 2 weeks
     
  13. gersus

    gersus Smoking Fanatic

    Looks great! I like my bacon sweet too! [​IMG]
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Must be the one you and Tracey use !!!

    Gotta be a good one !!!

    Bear
     
  15. teeznuts

    teeznuts Master of the Pit

    I use the regular sugar cure which according to Morton's is interchangeable with their TQ product. According to Morton's the smoke flavored sugar cure is not interchangeable with the other two. It is a longer term cure.

    Price wise this back was $9 and some change but the shipping and handling made it a $28 purchase. I couldn't find it in any stores or butcher shops here so I had to order it. Next time I will order several bags to make it worth the shipping charge.

    As you can hopefully read on the amount to use chart(pictures aren't the best), this stuff goes a long way. This is a 7 1/2 lb bag. Hope this helps.

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  16. Very nice. I've got a butt curing with High Mountain now. It'll be ready to "cook" Friday/Saturday depending on when I can arrange some time.
     
  17. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

     
    Last edited: Jul 21, 2011
  18. teeznuts

    teeznuts Master of the Pit

    No worries on the hijack. We're a bunch of guys talkin cue. The more in the conversation, the merrier.
     

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