Backboard Bacon

Doug in Eggmonton · July 2009

A question for the BB bacon experts. The place I'm getting my cure from wasn't open on the weekend, so I'm getting my cure today. If I want to do the smoking on Sunday is that long enough for a loin or should I get a tenderloin?

Thanks

Doug

AZRP · July 2009

When I do a loin, I split it lengthwise to get it more the size of a tenderloin. A tenderloin or a split loin should be fine to smoke by Sunday. -RP

fishlessman · July 2009

the last time i made from scratch the recipe was 5 to 7 days, i would split the loin as mentioned. the recipe i followed was similar to the one on the dizzypig site and i believe was written by the same person that helped chris with his cook.

should be good to go

vidalia1 · July 2009

I agree with Randy. I cure mine anywhere from 5-7 days depending on when I have time to smoke them.

Doug in Eggmonton · July 2009

One loin split in half, 5-6 days check.

Thanks all

Doug

BigDaddy - OCT · July 2009

Good timing, just got mine in the mail so I'll have to read up on the process first and then give it a whirl.

BD

Big'un · July 2009

Doug, you'll be fine. I leave mine whole, strain some of the cure, and then inject it into the loin or butt or? If you do this today, you'll be ready for Sunday. Just don't forget to soak them in water for an hour(changing the water after a half hour) before cooking to cut down on the salt. You'll do Great!

Doug in Eggmonton · July 2009

Thanks bigun.

Doug

Grandpas Grub · July 2009

Doug, take some time and visit thrideye's site. Wayne has some excellent information regarding Buckboard Baconand recommends the time of cure depends on the thickness of the cut. Playing With Fire and Smoke is a well worth read.

GG

Bucktail · July 2009

Doug,
My first try at Backboard Bacon turned out excellent. However there was just too much salt for our taste. Had to give a whole loin to a friend that can handle that much salt. Next time I will cut down on the brine time. It is a fun cook.

Backboard Bacon

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