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Makin Bacon question!

Old 09-27-2019, 06:59 AM
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Default Makin Bacon question!

So, I have never personally made Bacon but I grew up on it. I am making mine from a couple Butts I have in a wet brine. Question as to smoking it as I am getting different opinions/methods......Some are saying a cold smoke method for 4 to 6 hours and the lower the temp the better. Other method is a 190 to 205 temp smoke and the goal is to achieve 150 internal temp................Any advice?
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Old 09-27-2019, 09:14 AM
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If using butts, you are basically making "buckboard bacon" Instructions here- https://www.virtualweberbullet.com/p...ckboard-bacon/

I used to make it quite often, good stuff!
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Old 09-27-2019, 09:16 AM
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Originally Posted by Boataholic View Post
If using butts, you are basically making "buckboard bacon" Instructions here- https://www.virtualweberbullet.com/p...ckboard-bacon/

I used to make it quite often, good stuff!
Correct, it is good! I just do not know if you should "cook" it while smoking or no heat smoke it??
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Old 09-27-2019, 11:52 AM
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Way to hot right now to try and cold smoke something unless you are in montana.
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Old 09-28-2019, 08:00 AM
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Originally Posted by llord View Post
Correct, it is good! I just do not know if you should "cook" it while smoking or no heat smoke it??
hot smoke till internal of around 140 ish.
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Old 10-06-2019, 07:32 AM
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How the heck you upload photos from your phone?
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Old 11-01-2019, 06:42 AM
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It depends on the cure you use. If you use enough nitrate/nitrite or salt or sugar or some combination to cure the meat (thereby removing the possibility of significant bacterial growth during smoking), then you can cold smoke if you like (makes better flavor if it is not cooked while smoking). Hot smoking on any "bacon like" product is for meat that has been cured only lightly or not at all.

Curing is not magic but it is somewhat complicated to understand the effects of the various types.
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Old 11-12-2019, 04:52 PM
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Originally Posted by Boataholic View Post
If using butts, you are basically making "buckboard bacon" Instructions here- https://www.virtualweberbullet.com/p...ckboard-bacon/

I used to make it quite often, good stuff!
I"m making this for the first time, I had to! It sounded sooo good. I am going to start the cure tomorrow so I can
smoke it on the weekend. Thanks!!
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Old 11-13-2019, 07:28 AM
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Originally Posted by saltyreefer View Post
I"m making this for the first time, I had to! It sounded sooo good. I am going to start the cure tomorrow so I can
smoke it on the weekend. Thanks!!
I assume you mean weekend after this upcoming weekend? Has to cure for ten days. Let us know how it turns out!!
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Old 11-17-2019, 07:42 AM
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Today is the fifth day, will flip it this evening and smoke it next Saturday.





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Old 11-17-2019, 07:42 AM
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The pics are from day one when prepping it.
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Old Yesterday, 06:29 AM
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Originally Posted by saltyreefer View Post
The pics are from day one when prepping it.
I did mine in a wet brine and did not use any nitrates. I seemed the Butt into two nice square "hunks" and used the leftover for sausage. Mine turned out perfect, it does not cook up like belly bacon. I ended up with about 15 lbs and probably had about 28$ in it total.........Not bad!
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Old Yesterday, 06:33 AM
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Originally Posted by saltyreefer View Post
The pics are from day one when prepping it.
Also,rinse that sucker off in two separate baths or you will be smoking a salt block.
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Old Yesterday, 06:53 AM
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How long does the smoking take.

I am thinking a week of cold smoke?
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Old Yesterday, 12:00 PM
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Originally Posted by saltyreefer View Post
Today is the fifth day, will flip it this evening and smoke it next Saturday.





Originally Posted by Finsinchessy View Post
How long does the smoking take.

I am thinking a week of cold smoke?
8 hours is plenty, IMO
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Old Yesterday, 02:34 PM
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This is my first attempt at this. I cannot see any of the salt mix that I put
on it anymore. I'm sure its all melted but it makes me wonder if I put enough on it?
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Old Today, 10:00 AM
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Originally Posted by saltyreefer View Post
This is my first attempt at this. I cannot see any of the salt mix that I put
on it anymore. I'm sure its all melted but it makes me wonder if I put enough on it?
Should be fine, tends to liquify and get absorbed by the meat
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