Makin' bacon...+

NoVA Bill

I had an 8lbs butt in a Hi Mt BBB cure for 10 days, cold water soak and rinse last night for 2 hours then an overnight rest in the frig. Got up early this morning (4AM) to finish the butt bacon. After 2.5 hrs at 200 or so degrees grid using cherry chunks for smoke the result is below - now resting for an hour.

It's BBB time!

Interestingly given some questions wrt todays readings on thermometers I heated up a pan of water to a boil and tested my thermometers. Below are the results:

BGE Med Dome Therm. 210 (previoulsy calibrated)

BGE Mni Dome Therm. 200+ (not previoulsy calibrated)

Thermapen. 211 (target for boiling water at my elevation)

Maverick Dome probe: 212
Maverick Meat probe: 214

I'll have to calibrate the mini's thermometer, but any comments or experience with the Maverick having divergent readings? (I'll dig out the Thermapen literature and see it there's a calibration step)

2Fategghead

:side:

NoVA Bill

:huh:

Weekend Warrior

Nice bacon Bill. Don't know why you burnt up all that lump for only 8 lbs though. :woohoo: :laugh:

Two and a half hours is a pretty fast cook for that, but I don't know that it matters that much, just less time to smoke. 25 lbs usually takes around 4-5 hours to get to 140.

As far as the Maverick, mine does the same thing, but I don't worry about it. A couple of degrees here and there is just splitting hairs. I also notice that my grid probe seems more reactive than my food probe. It will reach an expected temperature much faster than the food probe will. Weird. Mark

emilluca

Good looking Smoked Cottage Butt.
E

NoVA Bill

Only two of us here. Just did up 8 lbs of loin bacon, 4 lbs of fresh sausage and 4 lbs of ground beef....don't want to get to ahead of things. But I hear ya. :laugh:

Seems my medium likes to hold 225 - 250 a lot better than 200 so it's a little bit of a battle to get smoke and 200 together. I thought the cook was a bit fast also I was planning 4 hours - but butts be butts.

Thanks for the comments on the ET-73.

NoVA Bill

Thanks!

Big George's BBQ

Looks good to me. I have never tried Bacon. It is something that I definately want to try to do

2Fategghead

I toasted both my meat probe and my pit probe in one cook last month. I had three whole chickens and three beer cans on the grill. First I had the meat probe in the breast at the top and the pit probe on the grill. I was trying to do my best but I must have got the egg to hot and I cooked both probes so, I finished the chicken with a Publix store meat probe. :ohmy:

When I got home I called Freds Music & BBQ because that is where I got my ET-73. I was about to order another set of probes and I was told to call Mavericks (800)526-0954 and explain what happened and they sent me a new pit probe and the high temp meat probe. I am thankful to Freds Music & BBQ and Mavericks to help me out and stand behind their products. :cheer:

Tim

Sooner Egg

looks great, just got my order of BBB cure from Hi Mountain today so I can't wait to try it.....any tips you have would be appreciated

I'm planning on using Apple chips and slow cooking at 180 for a few hours

thirdeye

That will be good eats. What was the salt factor using the 2 hour soak?

Weekend Warrior

Hi Wayne. Two hours is all the longer I soak mine too and I like the bacon just fine, but I put salt on practically everything I eat. On the other hand, my 18yr old son doesn't use salt on anything at all and has never said a peep about it being too salty. He doesn't even put salt on fresh cooked vegetables or corn on the cob. Just eats everything plain......... Some folks must just be really sensitive to saltiness. Had quite a few folks in Canada checking out the thirdhand. Hope you get a few orders. Mark

NoVA Bill

Wayne,

I find the two hour soak about right - just the right touch of salt in the taste. I also allow at least one hour rest after soak which I believe settles the butt.

NoVA Bill

Best tip I can give is: follow the directions. It's almost fool proof, I mean I'm making some pretty good butt and loin bacon. I use chunks for smoke, I'd watch the smoke if you use chips as they burn up faster.

Best taste test: Fry up some BBB in a CI skillet with a couple of eggs. :woohoo:

Good luck and enjoy!

NoVA Bill

Thanks, give it a shot it's a breeze.

NoVA Bill

Way cool, glad to hear it worked well!! I sent an email to Thermapen service today and already have an anwser - that's good service.