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Thread: Buckboard Bacon

  1. #11
    SmokyOkie Guest

    Default

    I think Glued2it has some pix of some tenderloins that he did. I'd never heard of using tenderloins, but they sure look great. How 'bout it Glued?

  2. #12
    Join Date
    Jan 2008
    Location
    Chicago
    Posts
    1,406

    Default

    Quote Originally Posted by peculiarmike View Post
    All right Bill! Hope it came out good. Waiting pics & write up!
    Went to download last night, no camera battery and the chip reader on the fritz.

    Argh!!!

    I'll try stop tonight for batteries.
    Bill-Chicago

    WSM, Bandera, Kettle, ECB, Kenmore Gasser 36qt Turkey Fryer

  3. #13
    Join Date
    Jan 2008
    Location
    Chicago
    Posts
    1,406

    Default

    Here we go.

    Had a 4.5# pork loin. Not a tenderloin, just a pork loin.

    Hi Mountain BB cure for 8 days, rinsed and soaked in water overnight.

    Way too windy even for the WSM, and it was raining.

    Smoked in less than ideal conditions on the kettle. Cooked a bit too fast, IMO.

    Only took about 2 hours to get to 140*. Cooker was all over the place. 250-400* with the wind.

    End result, Fair.

    A bit salty. I had cut the loin in half to insure penetration to the center, no need. It was fine without.

    I've been fixing (experimenting) with soaking the slices in water. 1 hour seems to cut the sodium in half.

    Don't know what order these pics will post, but they are from start in cure, to smoked look at 140, to sliced, to pan.

    At least, thats the order I'm posting them

    Bottom line, even too salty, way too good to stop trying!!!
    Attached Images
    Bill-Chicago

    WSM, Bandera, Kettle, ECB, Kenmore Gasser 36qt Turkey Fryer

  4. #14
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    Looks good enough to eat Bill! The salty thing is something hard to get around.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  5. #15
    SmokyOkie Guest

    Default

    Did you slice that by hand? Extremely uniform thin slices, pretty enough for a picture.

    Looks like excellent material for a Cuban sammich or eggs Benedict either one. Bring some down and I'll make whichever you like for you provided I get some too.

  6. #16
    SmokyOkie Guest

    Default

    Here's a shot of some tenderloin BB bacon
    Attached Images

  7. #17
    Join Date
    Jan 2008
    Location
    Chicago
    Posts
    1,406

    Default

    Quote Originally Posted by SmokyOkie View Post
    Did you slice that by hand? Extremely uniform thin slices, pretty enough for a picture.
    I was actually going for uniformity, thanks for asking!

    I wanted all of them to roughly cook up in the same amount of time.

    I took extra time to make sure each slice was around the same.

    Took me probably 20 minutes or so to do the whole thing, stopping twice to hone a quick edge on the Henkel!
    Bill-Chicago

    WSM, Bandera, Kettle, ECB, Kenmore Gasser 36qt Turkey Fryer

  8. #18
    Join Date
    Mar 2008
    Location
    Rockwell City, Iowa
    Posts
    91

    Default

    I have got to get into this.
    Johnny Ringo: Isn't anyone here man enough to play for blood?
    Doc Holliday: I'm your huckleberry.

    Doc Holliday: You're no daisy! You're no daisy at all. Poor soul, you were just too high strung.

    http://gunrunnersqincrew.blogspot.com/

  9. #19
    Join Date
    Jan 2008
    Location
    Chicago
    Posts
    1,406

    Default

    Man I love this stuff

    I'm still working through my first batch, and have not perfected it yet.

    Got rid of some salt by soaking the slices before cryo suck.

    This pack I opened today said 2/22/08 and I still got one more pack.

    Slightly thicker pieces were a bit easier on the salt, for some reason.

    Heres this mornings breakfast, served on my favorite Dora the Explorer plate.
    Attached Images
    Bill-Chicago

    WSM, Bandera, Kettle, ECB, Kenmore Gasser 36qt Turkey Fryer

  10. #20
    Join Date
    Mar 2008
    Location
    Santa Rosa Beach, Florida
    Posts
    359

    Default

    Folks,
    I've done the Buck Board cure on butts, tenderloin and loin. It's great! Just a matter of adjusting the amount of cure to the cut of meat. And just as mentioned here, soaking in water helps greatly with over salty meat. (That's a result of the nitrates.) Pancakes or waffles go soooo well with it. Good eats and well worth the effort!
    Florida Bill

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