Buckboard Bacon

Discussion in 'Smoking Bacon' started by Rings Я Us, Nov 14, 2017.

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  1. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    My 3 hunks of pork butt have been curing 8 days. The pieces have been firm and looks like some good color in parts I can see toward the center...... but.....
    Not much liquid at all in the gallon bags. I took out most of the air in the bags to start. So it looked like for a couple days there was some liquids but since then I haven't seen much.

    That's normal?
     
  2. motocrash

    motocrash Smoking Fanatic

    I think it reabsorbs.As you know someone with good experience will chime in. ;)
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yes perfectly normal for a dry rub cure. The meat will release some moisture, but it will reabsorb it. Keep flipping the bags and massaging them daily.
     
  4. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Good deal.. thanks..
    Looks ok then. I had removed the fat cap because it was all right at the limit of thickness and I didn't know people butterflied the stuff.. going to rinse and dry on a rack Friday for cold smoke sessions on Sat n Sunday
     
  5. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Wonder if cold smoking I should dry 2 days for better pellicil and use a no smoke at 100 degrees for an hour then drop to 80. ?
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Put the meat on a wire rack in front of a fan.... after an hour or so, the pellicle should be good for smoke.. IF the meat temp is up to ambient...
     
  7. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Oh man.. I read that before and forgot.. dang.. lol thanks.
     
  8. motocrash

    motocrash Smoking Fanatic

    Whatcha gonna smoke'm over Johnny ?
     
  9. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    In the past, I didn't think the pellicle made that much difference. My wife HATES seeing uncovered meat in the fridge, so I skipped the pellicle part for my first few bacon smokes.

    A batch of loin bacon finished curing once while she was traveling. I decided to form a pellicle to see what all the fuss was about. It was the juiciest bacon I'd ever made. Now if she complains about pellicle forming meat, all I have to say is "Okay, I'll just go back to buying store bought." She hates store bought bacon more than pellicle forming meat in the fridge.
     
  10. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Um.... I guess hickory chunks on just a few pieces of charcoal. Try to keep it between 75 and 85. Probably 6 hours light smoke and then 6 more the next day.

    One thing I have learned is rest in the fridge a couple days after. Not sure if it should be wrapped or open air to rest and mellow
     
  11. motocrash

    motocrash Smoking Fanatic

    Wrap
     
  12. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    :cool:
     
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I leave mine un-wrapped to intensify the flavor and dehydrate a bit more...
     
  14. motocrash

    motocrash Smoking Fanatic

    Well I'm voting for apple wood regardless of wrap or no wrap :)
     
  15. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    It may be unwrapped the first time. Apple may go good with the maple and brown sugar flavor rub
     
  16. motocrash

    motocrash Smoking Fanatic

    Yeah it will ! I get Wright's brand Apple smoked and it is great.
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har! I love the varying choices. My wife loved apple smoke until I did oak. Now she likes maple. I like hickory. I eat a lot of maple bacon.
     
  18. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Day 12 in fridge. Rinse, taste and smoke is getting closer.

    Here is a cool little tidbit.

    The maximum amount of nitrites allowed in cured meats by the United States Department of Agriculture (USDA) is 156 parts per million (ppm), and is usually lower than that. In contrast, spinach, lettuce, celery, beets, radishes, and carrots can contain up to 1900 ppm! As far as I know, no one’s sounding the alarm on these vegetables

    Signed:
    Steven Raichlen
    Barbecue U
     
    Last edited: Nov 17, 2017
  19. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Guess we are lucky if we have some to share with that likes any smoked stuff at all.
     
  20. motocrash

    motocrash Smoking Fanatic

    Another celebrity chef talking out his....Read this:
    http://healthyeating.sfgate.com/sodium-nitrite-vegetables-3535.html
     

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