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Bacon is Meat Candy

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  • Bacon is Meat Candy

    Meat Candy oh yes...Thanks to Bob i have high Mt Buckboard Bacon cure...

    Big thanks Bob.

    Here is my bacon post...got a nouther batch going....











    good stuff buckboard bacon I had neaver seen it till you folks showed me how....thanks to all

    Now I cant stop lol
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  • #2
    Okie Joe,
    That is mighty fine looking bacon! Your pretty good at making the bacon eh?
    I have a question, that High Mt cure it says "buckboard bacon cure" is it different than T.Q.? Thanks BBQG



    The only one on the block with the super fastest turbo charged



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    • #3
      oo oo oo BACON! Nice work Joe! Lookie you curin' self! Bravo! points
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        Joe nice lookin Bacon. That right there is truly "Meat Candy"points

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        • #5
          Nice bacon! points



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          • #6
            Thats a nice. Meat candy indeed!

            points
            Lang 60 Mobile deluxe




            Captain-N-Smoke BBQ Team(retired)
            ____________________________________________
            Takes allot of work and an open mind to make good sense.
            Praise the Lord and pass the Cannabis.

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            • #7
              Great looking buckboard bacon. That Hi Mountain cure kit makes it real easy. What kind of wood did you use?
              KCBS/CBJ #56408

              "Sticks and stones will break your bones, but words will always teach you." -Shihan

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              • #8
                Nice lookin smoke there Joe. I love the pic of the suspended cure pouring off the spoon.

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                • #9
                  I have never done buckboard bacon before. Looks fantastic.
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                  • #10
                    Great lookin bacon Joe. Nice job.
                    _______________________________________


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                    • #11
                      nice job. Now you need the electric slicer :-)

                      I've just sliced up 2 1/2 lbs of smoked ham, good and thin. Cured a 4 lb piece of boneless leg with a custom cure mix. sliced 1 1/2 pound for unsmoked bacon.
                      I figure it's saved me a small fortune.
                      Cooked ham (not even smoked) is £10 a pound in the shops - for the basic stuff. For what I've made I figure you'd probably have to double that and even then you'd only get it from a specialised deli.
                      I figured in all my batch cost me about £13. For bacon and ham that's hands down better than anything I've ever had from a shop :-)

                      I'll post it all up later - but good to see more of you getting weaned off that streaky heart attack inducing stuff ;-)
                      Made In England - Fine Tuned By The USA
                      Just call me 'One Grind'



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                      • #12
                        Nice looking bacon.
                        Dawn

                        New Braunfels Bandera "Grail"
                        Weber 22.5" Kettle Grill
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                        member #38

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                        • #13
                          Thank you for the look see and Thank you for the points....to all...

                          Love that bacon...split loin bacon and sholder (butts)...

                          Here is the info on the cures that I use,,,

                          Morton TenderQuick....Salt, Sugar, 0.5% Sodium Nitrate,0.5% Sodium Nitrite,Propylene Glycol......WWW.morton salt.com

                          HiMountain's Buck Board Bacon Cure....Salt,Brown Sugar,Sugar,MapleSugar,0.70% Sodium Nitrite and less than 2% Glycerine to prevent cakeing....
                          1-800-829-2285 www.himtnjerky.com

                          Now that said,,,,, I use 1/2 Tbs TQ and 1/2 Tbs Hi Mt per 1lb of Meaat....total 1 Tbs for each Lb....

                          I have 2 full Packages of Morton TenderQuick and a partial sack of MTQ.....and 2 boxes Of HiMt BB Bacon Cure....I havent used Prague 1 or 2 yet havent found any yet...

                          Tryed mixing them not salty at all....just right...and I dont like salty meat....wife cant eat (or really taste salt till too much) Salt....

                          Love Making Bacon
                          Ya CA I need a slicer....lol
                          Last edited by Okie joe; 02-17-2009, 05:09 PM.
                          sigpic



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                          • #14
                            That looks real nice, Never tried BBB yet, but I will soon.

                            POINTS for the action shot, nice photograph

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                            • #15
                              Man..that is just fine! On the gig list!
                              Sunset Eagle Aviation
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