Cbp buckboard bacon look see

[morkdach]

ok this is my 2nd attempt at this bacon thing 1st turned out great thanks to RICHTEE T.H.AND ALL MEMBERS with their input. this one i did the cbp thing.
cured the butt with high mountain cure and cbp for 8 days, butt thickness was a little less than 2"'s. rinsed well for 2 hrs changing water at 15 min intervals.
cracked some fresh pepper corns and rubbed down.
smoked with hickory at 200° till bacon hit 140° let chill overnight sliced some thin for mama and some bout 1/8 & 3/16 cubed up ends for smoked beans.
blt's planned for lunch hope its as good as it looks and smells

[Gunslinger]

Looks good. How long did it take to reach 140?

[morkdach]

Looks good. How long did it take to reach 140?

bout 3.5 hrs how long did yours take

[Capt Dan]

Looks mighty fine! Wish it was mine!

[Richtee]

MM MMM MMM! Beauty bacon! You need to thry the paprika stuff next... that bacon would be a good start. Then, simmer on low with a crapload of garlic clove and onion... till tender, drench in paprika, wrap and chill- age a couple days. Eat cold sliced, with good bread...You'll be an honorary Hunky then! Well, if ya wanna be anyway ;{)

[wutang]

Looks great man.

[Zeeker]

Wow, the last pic is the money shot. You rocked that bacon Terry. Kudos and and a well deserved for that post...

[Slanted88]

Man...you done real good!....Bacon is on the list to do! Time....where the hell doe's it go!

[morkdach]

Man...you done real good!....Bacon is on the list to do! Time....where the hell doe's it go!

just flies right bye hehelol get it

[minnbill]

Holy cow-You really now how to make me DROOL

[Gunslinger]

bout 3.5 hrs how long did yours take

It was a little over 3 hours. The reason I ask is because I've never seen a hunk of meat get to that temp so fast at such a low cooking temp. Must have something to do with the curing. I heard once that curing is just chemical cooking.

MM MMM MMM! Beauty bacon! You need to thry the paprika stuff next... that bacon would be a good start. Then, simmer on low with a crapload of garlic clove and onion... till tender, drench in paprika, wrap and chill- age a couple days. Eat cold sliced, with good bread...You'll be an honorary Hunky then! Well, if ya wanna be anyway ;{)

Terry, he must like you better than me. He didn't offer good advice like this for me, he just told me I should have cured longer.

[Richtee]

Terry, he must like you better than me. He didn't offer good advice like this for me, he just told me I should have cured longer.

Heh- Sorry Gunny... it was those chunks he had cut that popped the Albalt Szonolla into my head. There IS a post here on it- "Paprika Bacon" I think. BBChevpro I believe. Good stuff :{)

[curious aardvark]

great looking bacon :-)

It was a little over 3 hours. The reason I ask is because I've never seen a hunk of meat get to that temp so fast at such a low cooking temp. Must have something to do with the curing. I heard once that curing is just chemical cooking.

curing isn't chemical cooking - but it does significantly change the chemistry of the meat.
so - no plateau. Chemical cooking usually reqiures an acidic marinade. The acids hydrolyse the proteins - which is similiar to cooking with heat. To a lesser extent alcohol does the same thing.

One of the things i like about smoking cured meats - it's predictable :-)

Have to try this hunky stuff at some point - rich advocating boiling meat, got to good

[Bbqgoddess]

Beautious bacon for sure! YUMMY!!

[sweet_magnolia]

That's just beautiful!