15lbs CB and 35lbs BBB (Pics)

Discussion in 'Smoking Bacon' started by scpatterson, Dec 18, 2009.

  1. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Well the deed has started. I trimmed and my 3 loins in half and I deboned and trimmed 4 butts for BBB. I also split my butts in half so it would not be so thick and be more the shape of bacon. Was just shy of 47 pounds total. I rubbed the Hi Mountain cure into the meat and massaged it in really good. I then stacked the met really tight together in a plastic meat binand wrapped in a few layers of plastic wrap. We are headed on vac for 10 days tomorrow morning will be abck in 12 days. A friend is coming over to move it around in 5 days....Heres the pics
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great, You must really be craving BBQ...[​IMG]
     
  3. desertlites

    desertlites Master of the Pit OTBS Member

    Now thats a way to get your feet wet Chris-what a great start. Enjoy your X-mas vacation.
     
  4. thunderdome

    thunderdome Master of the Pit

    You've got quite a project on your hands.

    Lookin forwards to the pics
     
  5. the dude abides

    the dude abides Master of the Pit OTBS Member

    You're starting to irritate me. You're such an overachiever. You know I'm teasing. But seriously, you leave the country for how many months? Back on the forum 15 minutes after you hit the USA, and hasn't stepped away from the smoker ever since. Now you're leaving on a family vacation. Oh but wait, let me prep 47 pounds of meat...just to make sure you're prepped for the second you get back from vacation.

    God bless ya! My wife would be a lot happier of a person if I had 1/2 the drive you did. LOL

    Have a great vacation. Can't wait to see how the bacon turns out.

    Can we expect to see pictures of some Mickey Mouse pancakes?
     
  6. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    LMAO.......
     
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks like one heck of a start [​IMG]
     
  8. freshmeat

    freshmeat Smoke Blower

    Wooooooo Hoooooooooo!
    50 pounds of buckboard and 15 pounds of canadian, you are going to need some help getting rid of that, (count me in if your looking).

    How big is your fridge, you have a locker?

    Going on vacation is not a bad idea for a long cure, eliminates having to look at the little goodies every time you open the fridge for two weeks in anticipation.

    Did you order the Hi Mountain, or did you find it somewhere in middle TN?

    Have a great time on your vacation!
     
  9. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Hi Mountain...This time...
     
  10. alx

    alx Master of the Pit OTBS Member

    Awesome start patterson..When i get done with stopping over at pignits-daves-you are next stop...lol...

    Rock on brother........[​IMG]
     
  11. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I'm figuring I'm gonna run out long before Chris does so lets just meet over at his place... munch on what I got left till his is done...... Good Lord!
     
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man oh Man chris you said you wanted to do some buckboard and some canadian bacon but this is alittle over board ain't it. But thats a heck of a start. I cann't wait for the Qview.[​IMG]
     
  13. txbigred

    txbigred Meat Mopper

    My bottle of Lipitor just started rattling on the counter after I looked at your pics!![​IMG][​IMG]

    Dave
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great start Chris !
    Willie will be proud of you.

    I can't wait to see the final smoked beauties.

    Have fun on your "Wacaaaasion" (that's PA Dutch).

    Bearcarver
     
  15. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Well its been 14 days since I put my bacon on to cure. I took it out tonite and did a fry test and it was really good. Just a little salty so i rinsed it real well and soaked in ice water and rinsed and dryed with a towel. I put some fresh cracked pepper on half. I wanted to let it sit to dry for the night and since the tempswill be about 38 tonight I put it in my Plywood smoker to hang over night and dry and will start smoking early tomorrow.....
    Here it is all cured up and headed to the smoker for the night to dry and smoke tomorrow.
     
  16. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Well filled the smoker up at 9am. Temps holding perfect at 115 with very little gas being used. Its windy out today but with the cooker inside the box no issues. Ran it staright up to 120 and backed off a little to get what I wanted. Gonna smoke around 9 hours.....
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    'Bout time you get back Chris !
    We've all been sitting here for two weeks waiting ![​IMG]

    Looks great so far, but I can't wait to see it nice & browned & ready for slicing & the beautiful piles of sliced wonderfulness (new word ?).

    Don't forget the final Qview,

    Anxious Bearcarver
     
  18. morkdach

    morkdach Master of the Pit OTBS Member

    got me hungry now i just thawed some BBB for snackies now its time to make more.
    keep us updated [​IMG]
     
  19. chefrob

    chefrob Master of the Pit OTBS Member

    az
    looks awesome!
     
  20. alx

    alx Master of the Pit OTBS Member

    Very Impressive Chris.....Love that smoker pic with the meat in there...[​IMG]
     

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