Post by: Echomules on January 26, 2012, 11:55:28 AM
Started off with a large pork shoulder, split it, covered it with a chosen cure mix, and into the fridge for two weeks. Turning over the bag of meat occasionally to keep the cure on all the meat.
This is what it looked like after two weeks in the cure.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi561.photobucket.com%2Falbums%2Fss57%2FEchomules%2FSmokin%2520Meat%2FBuckboardBacon04.jpg&hash=75d618c53aa35346bed3c83bc5911e6df19fe679)
Pulled it out and sliced off a few pieces to check the saltyness.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi561.photobucket.com%2Falbums%2Fss57%2FEchomules%2FSmokin%2520Meat%2FBuckboardBacon06.jpg&hash=d3b0d48f7f36bfe69952faa09a64b7dc10092da5)
A bit too salty, so into water to soak for an hour.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi561.photobucket.com%2Falbums%2Fss57%2FEchomules%2FSmokin%2520Meat%2FBuckboardBacon05.jpg&hash=3cc2b1729edf2ff68b409936eb7743640fde9ca0)
Dried off and into the smoker.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi561.photobucket.com%2Falbums%2Fss57%2FEchomules%2FSmokin%2520Meat%2FBuckboardBacon07.jpg&hash=a68e1030386a2eb4ad54f647e1a750717e7c1a5f)
The timing of this project did not plan for no power for six days. So here’s my heat source, Lump charcoal.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi561.photobucket.com%2Falbums%2Fss57%2FEchomules%2FSmokin%2520Meat%2FBuckboardBacon035.jpg&hash=a3e8383592bfdf49c8b5e1168065b2f331abd710)
I also had my homemade a-maze smoker going with maple pellets, got good a good thick smoke going.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi561.photobucket.com%2Falbums%2Fss57%2FEchomules%2FSmokin%2520Meat%2FBuckboardBacon08.jpg&hash=89f4ec54a0456aa7846a35e94814830d30e8b240)
Pulled it out after seven hours.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi561.photobucket.com%2Falbums%2Fss57%2FEchomules%2FSmokin%2520Meat%2FBuckboardBacon030.jpg&hash=417053eed024a9821430595ca4d291edd040d0e4)
After cooling overnight in the fridge, sliced it up and in the frypan for breakfast. Good stuff, tasted someplace between bacon and ham. The flavor was a little strong on the sugar, but just right on the smoke and the soak did mellow the salt. I’ll try a variable of the recipe on the next round with less sugar. But that is the critical eval, the bacon will get eaten quickly, good stuff.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi561.photobucket.com%2Falbums%2Fss57%2FEchomules%2FSmokin%2520Meat%2FBuckboardBacon037.jpg&hash=ae6598d5ec8c477641c556993d15a792208a13d8)
Here’s a view as its getting sliced
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi561.photobucket.com%2Falbums%2Fss57%2FEchomules%2FSmokin%2520Meat%2FBuckboardBacon038.jpg&hash=85c0cff3718c8345bb67d27a081fb6b6233e1365)
A little over eight pounds of BBBacon
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi561.photobucket.com%2Falbums%2Fss57%2FEchomules%2FSmokin%2520Meat%2FBuckboardBacon040.jpg&hash=47a99c9fa2c36e1291c89b1995877d139099418a)
Post by: quadrafire on January 26, 2012, 12:13:35 PM
Good stuff right there!!
When I have the shoulder that thin I only do a 7-8 day cure. Rinse several times during that 1-2 hr soak before going in to smoke helps as well to get rid of the saltiness.
Post by: NRA4LIFE on January 26, 2012, 12:33:47 PM
Post by: quadrafire on January 26, 2012, 12:42:14 PM
Post by: whitey on January 27, 2012, 05:06:54 AM
Nice Job Brother. That looked great.
Post by: Jason on January 27, 2012, 06:32:58 AM
Post by: danderson on January 27, 2012, 06:33:56 AM
Post by: KFhunter on February 10, 2012, 06:35:02 PM
looks good, now I gotta do some bacon on the treager but I think that smoker would do a much better job!
Post by: Whitpirate on February 14, 2012, 10:45:19 AM
Post by: Echomules on February 14, 2012, 02:20:39 PM
The smoker's design orginated from this website, which has details (very detailed) on the build. I made a few personal modifications to the finished product based on a lot of image searchs for "Plywood smokers" and my own hairbrained (or lack thereof-haired) ideas. The second site below was another one about the same style. Found oven racks at the local appliance recycler and cut them to fit. 10/$25 many of the racks were brand new. Suggest plenty of hinges and latches for the door, IT WILL WARP.
I have it set up so I can run a hot plate, propane burner, Charcoal, or just a smoke maze, or some combination.
http://forums.mathewsinc.com/viewtopic.php?t=41686&postdays=0&postorder=asc&&start=0
http://forum.sausagemaking.org/viewtopic.php?p=73682
This it what it looked like before it got used a few times. Have Fun! Let's see em when there smokin!
http://www.gamefishin.com/community/viewtopic.php?f=7&t=31001
Post by: KFhunter on February 14, 2012, 09:52:45 PM
Thinking I'll make a smoker outta that
Post by: fillthefreezer on February 17, 2012, 07:19:00 AM
Post by: Echomules on February 21, 2012, 07:26:03 AM
once cured how long will this keep and how should you store it?
Don't know the answer to that.
I freeze it and as I use one, I'll throw another in the fridge to thaw for the next use. Got one thawed and ready all the time, seems to be working fine.