Next batch of CB!!!

Discussion in 'Smoking Bacon' started by brooksy, Oct 18, 2014.

  1. brooksy

    brooksy Master of the Pit

    So I started my next my next batch of Cb 5 days ago. Got a nice looking loin from RD trimmed it up and into pop's brine with some additions. 1 TBs garlic powder, 1 TBS onion powder and 1 TBS of red pepper flakes.
    all trimmed.

    sitting in the delicious brine. Can't wait till next Saturday!
     
  2. welshrarebit

    welshrarebit Master of the Pit

    I'll be watching...
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Off to a tasty start! Did you inject the loins with Pop's Brine too?
     
  4. brooksy

    brooksy Master of the Pit

    I did inject them! Just want to make sure they get cured all the way thru. I did the same with the last one and it turned out great. When I make a trip into town I'll get some TQ and try Bear's dry cure method. I have one part of the loin in the freezer for it.
     
  5. b-one

    b-one Smoking Guru OTBS Member

    Can't wait to see how it turns out! I'm gonna try some CB one of these days for sure.
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I prefer TQ cured loins and belly bacon.           [​IMG]
     
  7. brooksy

    brooksy Master of the Pit

    It's way easier then you think. Do it!
     
  8. brooksy

    brooksy Master of the Pit

    I'll be trying it soon!
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

                          [​IMG], waiting with my Coffee , wish it were Kona. . .
     
  10. brooksy

    brooksy Master of the Pit

    Only a few pots to go Old School!
     
  11. brooksy

    brooksy Master of the Pit

    Out of the brine and getting ready for the fry test
    Frying a few slices up. Pretty good I think. Slight taste of the onion and garlic powder. Sitting in front on the fan now forming the pellicle. Going in the EUDS in about 45 mins with a hickory apple mix.
     
    Last edited: Oct 25, 2014
  12. Keeping an eye on this one....
     
  13. brooksy

    brooksy Master of the Pit

    Right out of the smoker
     
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks tasty
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Okay thanks for the tease, but where's the sliced pics!!!!!
     
  16. countrykat

    countrykat Fire Starter

    Gonna get me a tenderloin today. As A matter of fact, I'm going to the store right now.[​IMG]
     
    Last edited: Oct 26, 2014
  17. I hope your camera didn't break!!!
    Steve
     
  18. countrykat

    countrykat Fire Starter

    Sorry, didn't think about pictures until your post. It was a 5.5lb loin. I used pops brine and added 1 tbs of each:  maple extract, garlic powder, onion powder, and black pepper into 1 gallon. I also used 3/4 cup sea salt. Can't remember if his recipe calls for kosher or sea, I used sea. The cure has a slight maple flavor and I can still taste the garlic and onion. I injected it with my brand new stainless Beast injector.  Not to take anything away from anyone else but that is a very nice piece. I can snap a few pictures later this evening because the wife and daughter took the grandkids to the zoo and she has the camera. I'll know more when it's done but that cure has the best taste of any I have made to this point. I'll let it sit until the Nov 9th.
     
    Last edited: Oct 26, 2014
  19. brooksy

    brooksy Master of the Pit

    Didn't forget about the sliced pics! Where I live in the woods don't always have the best signal. Here you go. Darn tasty. Fried some up breakfast!
     
    Last edited: Oct 26, 2014
  20. brooksy

    brooksy Master of the Pit

    I'm pretty sure the broken camera comment was aimed at me :biggrin:
     

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