Yet another first BBB with Qview

Discussion in 'Bacon' started by navigator, Mar 18, 2012.

  1. navigator

    navigator ImpEx - Users Awaiting Email Confirmation

    First attemp at BBB.

    Wet brined for 8 days in:

    1/2 gallon (2 quarts) water
    1/2 gallon (2 quarts) apple juice


    1 cup kosher salt

    1 cup brown sugar

    4 oz pure maple syrup

    5 oz molasses
    36 grams (1.26 oz) #1 cure

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    Removed bone and split the butt.

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    Placed in brine.

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    Weighed down and ready for fridge.

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    Nice pellicle. 

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    Brushed with pure Wisconsin Maple Syrup.

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    Lit the AMPS on both ends 50/50 mix of apple and pecan.

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    Now just close the door and wait.

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    Hope to have the rest of the pictures and results this evening. I have a 6.5 lb belly in a dry cure for next weekend.

    The AMPS went out not long after I closed the door so I added some apple wood chunks and a big hand full of pellets to the wood box and set the Cookshack to 170º at 2 hours the BBB was at 137-140º.

    I have had no luck with these pellets on my Traeger (smoked some sea salt) and again now. Will try some different pellets or microwave these a bit first next time.

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    Had to cut a few slices right away, have the rest in the fridge and I will slice it with the slicer tomorrow.

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    Tasted great, just the right amount of salt and I could taste both the Maple and the Molasses.

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    Last edited: Mar 18, 2012
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I just cleared this with Defensio,  thanks for the post and the Qview.  Looking for the the rest of the pics!
     
  3. navigator

    navigator ImpEx - Users Awaiting Email Confirmation

    In the fridge overnight and in the freezer for an hour then sliced it up.

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  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    That's some good looking bacon for your first time. Hope mine comes out that good!
     
  5. spec

    spec Meat Mopper

    Wow Navigator,

    That looks and sounds AWESOME

    I just finished up Grinding 30# of B-Fast sausage and a new smoked sausage...

    I have a chunk of loin set aside to Baconize...I think I have to go pick up anther Butt to Buck board...

    Thanks for the Qveiw
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That sure looks great and I like the Recipe!...JJ
     
  7. spec

    spec Meat Mopper

    I'm typing with greasy fingers.......

    I made some of this...

    I'm a sucker for Maple Bacon...I did some Buckboard, and some Loin

    I only added some coarse Ground pepper  And did some basting with Maple Syrup with the pepper...

    OMG...IT'S TASTEE

    iI smoked it over Maple, Cherry, and Oak, Mostly Maple
     
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

    Wow what a great looking bacon .
     
  9. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    X2 !!!! Does look good.
     
  10. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Job well done! They look great for your first!
     
  11. Well done.... for a first try Im much impressed.

    Mrs says she will follow your recipe for ours...... next week.?
     
    Last edited: May 5, 2012
  12. garyc

    garyc Smoke Blower

    I had the same problem with my electric MES using a sawdust AMS. I found that taking out the chip tray gave me enough air flow to keep the smoke going. I am not sure how your Traeger is set up but if there is a way to let air into the bottom of it you will find it will stay lit a lot better.
     
  13. davidhef88

    davidhef88 Master of the Pit OTBS Member

    I need to do this soon. Looks great.
     

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