I was getting low on bacon and fortune came to me! I found a cheap piece of pork shoulder.
I won't go into a tutorial of how I make buckboard bacon as I am posting to show off a new knife and a great idea I had for developing pellicle. If you want to see how I make BB Bacon see my prior post https://www.smokingmeatforums.com/t...ide-buckboard-and-canadian-back-bacon.297546/.
I cut the bone out of the roast with my new Global Boning knife. Way expensive but so sharp and well designed.
I mixed up some brown sugar, kosher salt, and Prague Powder #1.
Rubbed it onto the pork and put it in a bag to cure for 10 days.
I took the pork out and put it in cold water for an hour changing the water once.
Here is my new idea came in. I usually put my bacon in the fridge overnight, uncovered, to develop pellicle. I don't know why I didn't think of it before. I have a dehydrator. Wouldn't it dry the surface faster? I put the pork in the dehydrator at the lowest temperature and it developed a great pellicle in less than an hour. Dang. Why didn't I think of this before.
The bacon went into a 200 F Bradley P10 smoker to an internal temperature of 145 F.
I took it out and let it sit in the fridge overnight.
I sliced it up.
Of course you have to try some.
The Verdict
This is a project I've done many times and it makes a product I really love. The new knife is great and is worth its price. The dehydrator will be used from now on to develop pellicle!
Disco
I won't go into a tutorial of how I make buckboard bacon as I am posting to show off a new knife and a great idea I had for developing pellicle. If you want to see how I make BB Bacon see my prior post https://www.smokingmeatforums.com/t...ide-buckboard-and-canadian-back-bacon.297546/.
I cut the bone out of the roast with my new Global Boning knife. Way expensive but so sharp and well designed.
I mixed up some brown sugar, kosher salt, and Prague Powder #1.
Rubbed it onto the pork and put it in a bag to cure for 10 days.
I took the pork out and put it in cold water for an hour changing the water once.
Here is my new idea came in. I usually put my bacon in the fridge overnight, uncovered, to develop pellicle. I don't know why I didn't think of it before. I have a dehydrator. Wouldn't it dry the surface faster? I put the pork in the dehydrator at the lowest temperature and it developed a great pellicle in less than an hour. Dang. Why didn't I think of this before.
The bacon went into a 200 F Bradley P10 smoker to an internal temperature of 145 F.
I took it out and let it sit in the fridge overnight.
I sliced it up.
Of course you have to try some.
The Verdict
This is a project I've done many times and it makes a product I really love. The new knife is great and is worth its price. The dehydrator will be used from now on to develop pellicle!
Disco