I couldn't resist!!!

Discussion in 'Smoking Bacon' started by gersus, Jul 20, 2011.

  1. gersus

    gersus Smoking Fanatic

    I went to my local meat section last weekend to buy some ribs.... and I couldn't resist the temptation of buying two beautiful chunks of meat that were begging to be in my cart! At a good price too!  They are now butterflied and curing in the fridge :) 

    These two butts were so big I butterflied the thick half of the half!

    [​IMG]

    My wife says I'm crazy! 
     
  2. Nice score. Got ant pics of the butterfly process?
     
  3. gersus

    gersus Smoking Fanatic

    Sorry, alelover. It gets a bit messy when I'm wrestling that bone out... so no pics but there is a great tutorial from ChefRob in the wiki section!
     
  4. roller

    roller Smoking Guru SMF Premier Member

    [​IMG]
     
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Great price..good luck!!

      Craig
     
  6. smokinal

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

    I guess they'll be BBB in 10 days.
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Your wife is right----That's why you fit so good here!

    ChefRob ??  Wiki with a knife!!------STAY AWAY from that guy when he has a knife in his hands!!!!  [​IMG]

    Bear
     
  8. It's hard snapping pics when your hands are covered in pork fat. [​IMG]
     
  9. meateater

    meateater Smoking Guru SMF Premier Member


    I'd hate to see your keyboard. [​IMG]
     
  10. gersus

    gersus Smoking Fanatic

    Another batch of BBB in the freezer. I hope santa clause brings me a slicer!!! 

    I'm not sure if I like the hanging method or not. In the end it all worked out just fine. Sure didn't have much color on the meat. I don't know if it was because of the deficient amount of smoke or because they were hanging? Does anyone else have this happen. I controlled the temp similar to what I have done before.

    I know one thing! I hope I have one of them new fangled amaz'n pellet smokers!!! The element in my MES wasn't on enough to melt a marshmallow let alone some wood chips! It's been super hot here in MO lately. This bacon smelled smoky when I pulled it but it doesn't taste smoked at all. This suits my wife and my dad just fine but not me! 

    Here are the hangers I made. Total cost: $3.43 :)

    [​IMG]

    Hanging makes it look like I butterflied it with a dull axe!

    [​IMG]

    Hanging out in some ice water... which I shouldn't have done. No saltines AT ALL. oh well, I always did it before. Live and learn. 

    [​IMG]

    Looks like belly bacon!

    [​IMG]

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    Those end pieces in a pot of brown beans is so AWESOME!!!!

    [​IMG]

    No, it isn't really that pink.

    Got 12 quart bags out of about 15 lb of butt. I picked up some Rival bags from Wal-mart. I like them better than the Foodsaver bags. They seem thicker, may not be though. They seem to vacuum and seal better too. Probably not the best bargain around but I didn't have time to order others.
     
    Last edited: Jul 27, 2011
  11. venture

    venture Smoking Guru OTBS Member

    Holy crap!  That stuff looks great!

    Good luck and good smoking.
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    It all looks good, but you're right, "The ambient temp in the Summer keeps the MES element from having to come on often enough to get any amount of smoke going". Couple that with the fact that the MES is insulated really well!

    An AMNS and/or an AMNPS will solve that problem for you.

    Thanks for the Views,

    Bear
     
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Gersus, morning........That looks soooo good..........

    Something to try......In the chip tray of the MES..........Pile up a row of chips or dust.........full length of the tray.......1 1/2" wide x 1"  high.......Let it warm up in the smoker with the heat on.....then lite one end with a small torch.....it should smoke just fine........maybe for an hour or 2.......

    The chips will need to be very dry.......I dry mine in the smoker during preheat in an aluminum pie tin then store in an airtight container.....
     
  14. drakin

    drakin Fire Starter

    Awsome!!...I have to try making some....can you tell me what temp and cure/spices you used.

    Thanks

    Keep up the great BBB
     
  15. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    A-MAZE-N Pellet smokers will cure those problems for you, I love mine and would be a total bafoon without it now.

    Rich
     
  16. x2 on the pellet smoker. It makes it so much easier!!
     
  17. tjohnson

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

    Great Looking Bacon

    Todd
     
  18. gersus

    gersus Smoking Fanatic

    Thanks guys. I won't smoke anymore bacon till either I have a pellet smoker or it cools down a lot. Bacon just isn't bacon without some smoke!
     

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