Buckboard Bacon

Discussion in 'Smoking Bacon' started by vulcan75001, Nov 12, 2006.

  1. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    I finally got to get the pork loins into the smoker yesterday...they were ready to go on Monday, but couldn't get to them then...the extra days didn't hurt anything at all...they came out great..a little salty tho...maybe its just me..kind of sensitive to salt anyway...soaked and rinsed them well too..
     
  2. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Ok...Where did all pics go that were suppose to be with my last post??? used image shack too...
     
  3. larry maddock

    larry maddock Master of the Pit OTBS Member

    on wednesday --
    my butt"s 10 days are up.

    weather says rain wed

    so thursday the thin blue will shine thru. :)
     
  4. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Lets try these pics again for the Bacon

    And in the beginning
    [​IMG]

    All smoked
    [​IMG]

    Looks like I need a bigger plate
    [​IMG]

    All sliced and ready for the food saver
    [​IMG]

    Hope this works this time...

    Richard
     
  5. larry maddock

    larry maddock Master of the Pit OTBS Member

    this is scaring me a little---

    your pic of the loins before smoking -
    seem to be normal color..

    my butt has turned much darker.

    is this normal??

    or has meat gone bad??

    some body please respond to questions.
     
  6. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Larry

    When I had the loins in the fridge curing ..I had them vac sealed in a food saver bag...How much of a difference this made?? I don't know....but I'm sure if you used the right amount of cure, and had it covered good, in a non-metalic container...it should be ok...this is the first time I have done one also...so I don't have anything to compare it to...

    Hope this helps..
    Later
    Richard
     
  7. larry maddock

    larry maddock Master of the Pit OTBS Member

    yo vulcan
    i put my butt in a zip lock bag.

    the color of the meat is turning darker,much darker.
    its past grey-- leaning to almost red /brown.


    maybe i should tell yall that im a little color blind.
    since its my first time --i guess im a little cautious.
     
  8. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Larry..

    It's good to be cautious....with any kind of meat...and when the cure time is up...the final test is going to be the old nose test....if it still smells ok...then go for it...
    Good Luck

    Later
    Richard
     
  9. deejaydebi

    deejaydebi Smoking Guru

    Richard -

    That butt looks yummy! You used a butt not a pork belly to make the bacon? Is this more akin to canadian bacon?

    Looks like this would make a nice prociutto!

    Debi
     
  10. Looks like a pork loin ta me! How long did ya cure it? I only cure mine for 4-5 days, less salty that way! Good lookin canadian bacon! [​IMG]
     
  11. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    That was a 10# pork loin...I let it cure for 14 days...only because the 10 days were up on a Monday, and I just couldn't get to it then...it did taste a little salty at first..but it seemed to mellow out after it sat for a day after it was smoked..

    Richard
     
  12. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Richard,
    Good looking bacon! I've been using butts and wondered how a loin would come out. Thanks for the post, I think my next one will be a loin.
     
  13. deejaydebi

    deejaydebi Smoking Guru

    Many a man were once said to shrug off the smells of warning,
    Now all alone their families lay awake at night in morning.
     

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