Pork Butt Bacon

Krakowska · Post by **Krakowska** » Sat Dec 28, 2013 20:56

Well first time ever and it came out excellent. Used the "Sons of bees" recipe. Used apple wood and I am thankful for the help, recipes and support from everyone at the W B site. Thanks for all your generous time and effort to help Us novices continue traditions from all You master sausage makers online. I tip my hat. Much appreciated. Fred

sawhorseray · Post by **sawhorseray** » Sat Dec 28, 2013 22:22

Beautiful piece of work Fred! That breakfast looks like something any man in his right mind would be quite appreciative to pull a chair up to. Nice job! RAY

ssorllih · Post by **ssorllih** » Sat Dec 28, 2013 23:11

I would be very proud of producing work that nice. Going to have to try that "sons of bees" recipe.

Post by **redzed** » Sun Dec 29, 2013 00:46

Yummy! Even my cardiologist would be tempted by that plate!

Chuckwagon · Post by **Chuckwagon** » Sun Dec 29, 2013 03:10

Fred you ol' salty dog! That is incredible. Nicely done ol' pal. My mouth is watering and it isn't even breakfast time yet!
Tell us how it compares to the stuff you buy in the market. Did you get a nice smokey flavor? Did you see any little sons of bees hangin' around yer' skillet?

Best Wishes,
Chuckwagon

Krakowska · Post by **Krakowska** » Sun Dec 29, 2013 03:26

Thanks so much CW. Yes Sir, NO COMPARISON with store bought. The Mrs had the first plate I made that is posted here. We both agree we will never BUY bacon again. She Thanks all also. Smokey flavor? Supreme and beyond compare to any other we ever had. HA, I still have the pork bellies brewing in the sons of bees. That is next in the smoker either Sunday or Monday. Thanks again Chuckwagon and ALL who contribute and help.

Fred

ssorllih · Post by **ssorllih** » Wed Jan 01, 2014 04:08

I have been told that maple smoke makes for a dark finish and it appears they were right. Still warm so I can't say about the taste. The smell is good. this was smoked cold and oven finished at 170°F for 4 hours. Until the IT was 138°F

Krakowska · Post by **Krakowska** » Wed Jan 01, 2014 04:13

Wow, I can smell it down here Ross, looks great. You got one fine breakfast brewing for tomorrow morning.

Chuckwagon · Post by **Chuckwagon** » Wed Jan 01, 2014 10:06

smoked cold and oven finished at 170°F for 4 hours. Until the IT was 138°F

Sounds ideal.
I wonder how your maple will compare to hickory in intensity. Will the dark smoke produce a more subtle flavor than hickory?
I've got two of them going right now with another day to finish. Also making a "chipped" beef. On toast with gravy over the top is pretty good eatin'!

ssorllih · Post by **ssorllih** » Wed Jan 01, 2014 16:58

Maple smoke is quite pleasing not as distinct as hickory sweeter than pear makes for a dark brown color. Butts make nice bacon.

el Ducko · Post by **el Ducko** » Fri Jan 03, 2014 06:21

Consumer Alert! Hey Ross! Consumer Alert! Hey Ross!

If they have the Harris Teeter grocery store chain in your area, be aware that they're selling Boston butt, normally $1.97 a pound, for $0.97 a pound, a dollar off with their "VIC" card. ...good stuff, too, not the overly fatty kind that you sometimes get at other discount grocery chains.

ssorllih · Post by **ssorllih** » Sun Jan 05, 2014 02:52

There are two 3 pound butt hams in there, I can maintain 40 degrees if I open the damper on the fire. Don't think they will take smoke if they are frozen.

Chuckwagon · Post by **Chuckwagon** » Sun Jan 05, 2014 07:54

Topic Split by CW - 010414 @ 11:44 See: Hyde Park "Daily Chat" at this link: http://wedlinydomowe.pl/en/viewtopic.php?p=23721#23721

Pork Butt Bacon

trimmed and taste tested