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Old 11-07-2019, 05:34 PM   #101
TexanDuke
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Are y誕ll cutting pork butts in half through the middle to achieve thinner slices? Probably a dumb question


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Old 11-08-2019, 08:57 AM   #102
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Are y誕ll cutting pork butts in half through the middle to achieve thinner slices? Probably a dumb question


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I do, yes. Makes for less curing time as well.
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Old 01-12-2020, 06:09 PM   #103
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What's the lowest ambient temperature you've ever smoked bacon
I just did twenty lbs over the weekend but it doesn't seem overly smokey
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Old 01-12-2020, 07:57 PM   #104
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I have my first pork belly curing right now. Been 3 days and Dan hardly wait until day 7
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Old 01-12-2020, 09:39 PM   #105
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I have my first pork belly curing right now. Been 3 days and Dan hardly wait until day 7
Dry cure with pink salt or brine?
And it's supposed to cure at least ten days so the salt becomes equalized by the sugar or you'll have salty meats.

Nothing a lil ice water bath can't cure tho.

I love making bacon
But I hate slicing it
I need A HOBART but don't want to drop the coin
Or I need to make friends with someone that works in a grocery store
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Old 01-18-2020, 11:41 AM   #106
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Got my first attempt out of the fridge yesterday and on to the smoker for breakfast this morning.
Very good...
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Old 01-18-2020, 11:45 AM   #107
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K.

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Old 01-18-2020, 12:18 PM   #108
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Why pork butt instead of belly?


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Old 01-18-2020, 12:34 PM   #109
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Why pork butt instead of belly?


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I believe it's called buckboard bacon when made with a butt.
From what I gather it taste the same when cured the same but has less fat and more meat. Apparently this is preferred by some folks
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Old 01-23-2020, 11:28 AM   #110
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Looks so good!
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Old 01-23-2020, 11:59 AM   #111
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I just started doing my own bacon and I don't know why I didn't do this sooner. Kicks the **** out of the store bought stuff and it is so easy to do.
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Old 01-23-2020, 05:33 PM   #112
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I have been doing my own for years. Just got finished salting two boxes of pork bellies (6 bellies). Will let them cure for a week then in the smoker they will go. The main thing to remember is if you use a salt cure of any kind MAKE sure you wash them good! It doesn’t take much of that salt left on them to ruin them.
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Old 01-23-2020, 06:25 PM   #113
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Finished my first last week and went and bought another 5.5 lb belly and got it going
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Old 01-23-2020, 07:18 PM   #114
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Originally Posted by buckfan50 View Post
This was our first attempt last week. Sat 11 days in the fridge with the cure/seasoning and smoked with pecan to 150F IT. Very happy with the flavor!
Looks great ,taste great ,what more could you ask for?
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Old 01-24-2020, 01:11 PM   #115
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These pictures make me hungry
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Old 01-30-2020, 11:17 AM   #116
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Just started curing 2 more butts cut into 4 total slabs of buckboard bacon. Trying a new recipe this time, went a little fancier. This one has cure, kosher salt, brown sugar, black pepper, garlic, thyme, and crushed juniper berries.
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Old 01-30-2020, 08:52 PM   #117
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Originally Posted by Grizz83 View Post
Just started curing 2 more butts cut into 4 total slabs of buckboard bacon. Trying a new recipe this time, went a little fancier. This one has cure, kosher salt, brown sugar, black pepper, garlic, thyme, and crushed juniper berries.
Sounds good.....in for the results.
I'm pulling a slab out of the fridge Saturday morning and smoking it.
I plan to do some of the buckboard next round
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Old 01-31-2020, 11:47 AM   #118
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Originally Posted by flywise View Post
Sounds good.....in for the results.
I'm pulling a slab out of the fridge Saturday morning and smoking it.
I plan to do some of the buckboard next round
The juniper berries were hard to find, ended up getting them at World Market. I crushed them by putting them in a ziploc bag and gently crushing them with a hammer. They have a very pleasant smell and flavor. Very much looking forward to seeing how this batch turns out.
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Old 02-01-2020, 10:31 AM   #119
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looks good

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Originally Posted by Strummer View Post
I make my own bacon . I use the pink cure . It痴 only like a teaspoon per 5 lbs.
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Old 02-02-2020, 06:08 PM   #120
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Yum
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Old 02-07-2020, 05:33 PM   #121
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I致e been making it for a few years now. I use a recipe I found on YouTube from a guy named Tim Farmer. I really like it but I知 looking for other seasonings I can add to it after I cure it and before smoking it. Any suggestions would really be appreciated!
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Old 02-07-2020, 05:53 PM   #122
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Dry brine half and half salt to brown sugar for 7-10 days. Then I rinse it off and rub it down with this Korean sweet & spicy paste. I got the paste at one of those near expired/discount food places and it's incredible. As usual I have no idea how to get more and I'm almost out, hopefully I can replicate it with some other ingredients or stumble on it.
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Old 02-07-2020, 05:56 PM   #123
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Not sure how to computer the picture. The stuff is "Annie Chun's Go-Chu-Jang”
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Old 02-07-2020, 06:07 PM   #124
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Originally Posted by Grizz83 View Post
The juniper berries were hard to find, ended up getting them at World Market. I crushed them by putting them in a ziploc bag and gently crushing them with a hammer. They have a very pleasant smell and flavor. Very much looking forward to seeing how this batch turns out.
Keep us updated...see them in recipes from time to time but never have tried them

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Old 02-09-2020, 09:57 AM   #125
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Thanks for the info. and inspiration. Bought a belly last week at Costco, salt and sugar added, vacuum sealed for a week turning in the fridge most days. Got the hooks from amazon and smoked about 5 hours @ 150 with alder scraps from the cabinet shop and a couple of oak logs from the back yard
What I learned so far; (welcoming advice)
When portioning up a whole belly, I need to pay attention to the capacity of my slicer and not make them so big.
I need more hooks and more bellies!
Turned out a little salty and color is off from what I知 used to. I値l use more sugar and less salt, maybe a little pink cure to see how it goes with additional weeks of cure time.
I値l soak in cold water for a while after I rinse next time.
Overall, a success for a first try. Going to go full on Oprah with bacon. You get bacon, you get bacon! Everybody gets bacon!!!
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Old 02-09-2020, 01:14 PM   #126
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Quote:
Originally Posted by Txtourist View Post
Thanks for the info. and inspiration. Bought a belly last week at Costco, salt and sugar added, vacuum sealed for a week turning in the fridge most days. Got the hooks from amazon and smoked about 5 hours @ 150 with alder scraps from the cabinet shop and a couple of oak logs from the back yard

What I learned so far; (welcoming advice)

When portioning up a whole belly, I need to pay attention to the capacity of my slicer and not make them so big.

I need more hooks and more bellies!

Turned out a little salty and color is off from what I知 used to. I値l use more sugar and less salt, maybe a little pink cure to see how it goes with additional weeks of cure time.

I値l soak in cold water for a while after I rinse next time.

Overall, a success for a first try. Going to go full on Oprah with bacon. You get bacon, you get bacon! Everybody gets bacon!!!
Looks great, the slab definitely needs a bath after its done in the brine. I wish i could fi d a slicer, other than my arm and knife, that lets me cut the bacon on the long side.

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Old 02-10-2020, 09:27 PM   #127
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Quote:
Originally Posted by Txtourist View Post
Thanks for the info. and inspiration. Bought a belly last week at Costco, salt and sugar added, vacuum sealed for a week turning in the fridge most days. Got the hooks from amazon and smoked about 5 hours @ 150 with alder scraps from the cabinet shop and a couple of oak logs from the back yard
What I learned so far; (welcoming advice)
When portioning up a whole belly, I need to pay attention to the capacity of my slicer and not make them so big.
I need more hooks and more bellies!
Turned out a little salty and color is off from what I知 used to. I値l use more sugar and less salt, maybe a little pink cure to see how it goes with additional weeks of cure time.
I値l soak in cold water for a while after I rinse next time.
Overall, a success for a first try. Going to go full on Oprah with bacon. You get bacon, you get bacon! Everybody gets bacon!!!
Looks good.
I have only done 2 and with both, after getting out of the fridge ( after 7 and 9 days) I washed them with tap water for about 5 min then soaked in water for an hour then smoked. After the smoker, again washed and set in ice water for an hour. I THINK this helps with the salt.
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Old 02-16-2020, 02:05 PM   #128
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I知 running low on bacon so I stopped by Costco today and picked up another pork belly.
Cure, salt and maple syrup.
I値l add some coarse pepper when it痴 through curing.
The new slicer works great. Makes for very uniform slices.
I sliced all of the last batch pretty thick.
This time I知 going to slice some thinner so it crisps up faster when I use it to wrap other tasty goodies.

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Old 02-21-2020, 10:01 AM   #129
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Sliced up! 2 pork butts worth of buckboard bacon.

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Old 02-21-2020, 03:03 PM   #130
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Question on the Buckboard bacon do you have to smoke to certain internal temp or can you cold smoke? and how long should you smoke?
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Old 02-23-2020, 09:38 PM   #131
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Following
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Old 02-24-2020, 09:03 AM   #132
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Originally Posted by TexasTealHunter View Post
Question on the Buckboard bacon do you have to smoke to certain internal temp or can you cold smoke? and how long should you smoke?
Buckboard, or any bacon, can either be cold or hot smoked. Some people do like to hot smoke it to an internal temp of 160. Perfectly fine to do that. But I prefer to cold smoke it, that way it's still raw when I cook it. This batch I smoked for 8 hrs at about 80-90 degrees.
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Old 02-24-2020, 09:15 AM   #133
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Did 20# last week!
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Old 02-26-2020, 09:13 AM   #134
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This bacon seems to be so delicious. Now I`m thinking about how to do it
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Old 03-03-2020, 06:16 PM   #135
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Next batch is off the smoker and into the fridge. Ready to slice tomorrow!
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Old 03-04-2020, 01:42 PM   #136
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Looks great! Fully cooked?
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Old 03-04-2020, 04:17 PM   #137
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Sliced up and in the freezer.
21 8oz packages.
The big slicer makes it easy.


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Old 03-05-2020, 12:05 PM   #138
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What was you time and temperature on your smoke?

Nice slicer! Definitely worth the money to get a good slicer. Mine is similar to that one.
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Old 03-05-2020, 03:36 PM   #139
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Quote:
Originally Posted by Grizz83 View Post
What was you time and temperature on your smoke?

Nice slicer! Definitely worth the money to get a good slicer. Mine is similar to that one.
Pit Boss pellet smoker
3 hours at 160 for max smoke
Bumped up to 200 until internal hit 150
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