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:thumb:

http://i264.photobucket.com/albums/ii194/morkdach/DSC02005.jpg

http://i264.photobucket.com/albums/ii194/morkdach/DSC02006.jpg

http://i264.photobucket.com/albums/ii194/morkdach/DSC02009.jpg

http://i264.photobucket.com/albums/ii194/morkdach/DSC02020-1.jpg

http://i264.photobucket.com/albums/ii194/morkdach/DSC02022-1.jpg

http://i264.photobucket.com/albums/ii194/morkdach/DSC02023.jpg

http://i264.photobucket.com/albums/ii194/morkdach/DSC02024.jpg

http://i264.photobucket.com/albums/ii194/morkdach/DSC02026.jpg

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

Looks good. How long did it take to reach 140?
bout 3.5 hrs how long did yours take

Looks mighty fine! Wish it was mine!:thumb:

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 ;{)

Looks great man. :drooling:

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

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

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:bounce:

Holy cow-You really now how to make me DROOL:drooling::drooling::cool:

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. :noidea:

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. :lol:

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. :lol:

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 :{)

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 :bounce:

Beautious bacon for sure! YUMMY!! :drooling: :drooling:

http://i264.photobucket.com/albums/ii194/morkdach/DSC02026.jpg

That's just beautiful! :drooling:

very nice.:thumb: going to have to move this up on the to do list.