Double smoked ham, Canadian bacon, BB bone and Buckboard Bacon Cook

[AZ2FL]

One whole pork loin was trimmed and cut into three pieces. Boston butt was deboned and trimmed. BB bone was frozen to be smoked later.

Pork loin and Boston Butt were wet cured for 17 days with salt, brown & white sugar, distilled water and #1 cure. Meat was removed from cure rinsed and patted dry. One CB was seasoned with crushed red pepper, one with 16 mesh black pepper and one with no seasoning. Placed on a wire rack uncovered in the beer refrigerator for two days. 

BBB and CB were smoked for 11 hours in my homemade (sorry not a Weber) vertical smoker. IT temp was 145-150F when pulled. Bacon will rest in the refrigerator for two days uncovered on wire racks before being sliced.

While the bacon was smoking, I fired up my 26" kettle to double smoke ham and a Boston butt bone. BB bone is a great snack for the cook. If you've never tried a smoked BB bone, I encourage you to give it a try. Ham was pulled at 150-155F IT......... My wife does not like squishy ham lol 

Ham will be sliced up, vacuum sealed and frozen to be eaten later. Scraps and bone will be used to make split pea soup later in the week.

[JEBIV]

I can be there in under 5 hours what beer should I bring for dinner?

[AZ2FL]

I can be there in under 5 hours what beer should I bring for dinner?

Come on down Joe!

I like to drink Lagunitas lil sumpin   

[bbqking01]

Split pea soup?! Count me in! Nice pics, great job.


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[bamakettles]

And you said I had a busy weekend?  Man, you are creative and ambitious to say the least.  That all looks amazing!

[SMOKE FREAK]

Fantastic buncha cookin.
Hope to see the pea soup post soon.

[AZ2FL]

And you said I had a busy weekend?  Man, you are creative and ambitious to say the least.  That all looks amazing!

Thanks Greg!

[AZ2FL]

@SMOKE FREAK  @bbqking01
My wife made split peas soup for dinner last night and it was tasty! I'll be eating leftovers for lunch today.


Cheers

[AZ2FL]

Canadian bacon and buckboard bacon sliced and ready to be vacuum sealed.

Bacon rested uncovered in the refrigerator for two days before being sliced. Start to finish the whole process from curing to slicing was 21 days.



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[Foster Dahlet]

Canadian bacon and buckboard bacon sliced and ready to be vacuum sealed.

Bacon rested uncovered in the refrigerator for two days before being sliced. Start to finish the whole process from curing to slicing was 21 days.



Sent from my iPhone using Weber Kettle Club

Lawd have mercy, that looks great!

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