Buckboard Bacon.....(because all the threads made me do it)

Discussion in 'Smoking Bacon' started by daveomak, Jul 11, 2011.

  1. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Thanks for all the previous threads about BACON. I had to make another batch.

    After 7 days in the beer fridge with rub and cure #1, rinsed off, in front of the fan for 2 hours, in the smoker at 120* with chip tray removed and damper wide open, a beautiful pellicle formed and on to the smoke.


     Lil devil pellets in one and hickory chips into the other.


    Added more pellets to get more smoke. 6 hrs total smoke. Final Int. Temp. 143*.

    Off to the fridge for a rest.


    The rival slicer is short on length of throw. Had to cut the sections short to fit on the sliding table.

    Med. Fat


    Heavy fat.


    Very lean.


    I had to add oil to the pan and I added a tsp of water to steam the bacon.


    Man O Man is this good. Not your everyday bacon. Spicy, smokey with a slight burn to the tongue from the spice mix.  


    Once again, this is basically Chef Robs recipe I followed and have used it on pulled pork too. It is a keeper.

    Thanks for lookin'.......Dave
  2. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Looks Awesome Dave!

    Great Artery Clogging Breakfast Too!

  3. I would eat that all day long. If I stay in this forum, I'm either going to die from a heart attack

    or suffocation from not breathing while eating....That Bacon looks great...a small sting you say

    from the spice mix...pm me for my address to mail it to. Good job.

  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    All natural, except for the cure #1 and what ever they put in the bread. Real butter, even........on light rye with caraway seeds.

    I ain't goin' down fightin'...........I'm goin' down smilin'.......great food.....good friends........maybe a good cigar and a whiskey with a beer chaser...... Life is waaayyyyy to short to not live it, like you meant it.......live hard and fast, die young and have a beautiful corpse.......May you be in heaven a half hour before the devil knows you're dead.........
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks good Dave!!

    Last edited: Jul 11, 2011
  6. roller

    roller Smoking Guru SMF Premier Member

    Looks real good. Bear has a great step by step....thats the one I use....real easy to follow and perfect instructions...
  7. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    Look super, BBB is my next endeavor..

  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks outstanding Dave!!!

    Nice BearViews too!!

    And that final plate is just plain Perfect!!!


  9. meateater

    meateater Smoking Guru SMF Premier Member

    Great looking BBB ! [​IMG][​IMG]
  10. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Very nice BB Bacon, excellent Qviews too, Dave!  What a great color all the way through!  What megapixel on the Qviews?  Sharp as they can be!  Great job!
    rich- likes this.
  11. venture

    venture Smoking Guru OTBS Member

    Just pass me a plate of that please?

    Maybe two plates?  I aint gunna live forever anyway.

    Good luck and good smoking.
  12. nwdave

    nwdave Master of the Pit SMF Premier Member

    Nice bacon.  Be sure to save the trimmin's for smoked beans.  I've got a nice batch saved up so far for the Colorado trip.  It's really gonna put the wicked in Dutch's Wicked Baked Beans.
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    You want me to mail the recipe or some bacon ???  Here are chefrobs 3 recipes and tutorials....Mix, match anything but the cure.....I use a variation of the southwest rub.......not much variation........just enough to call it mine and still give him credit....[​IMG]


    pops, camera has 4.0 mega pixel printed on it. Don't know what that means ???? I found the pics were clearer when taken at a distance (3ft.) and then fix/crop to a "zoom" type shot.

    Anyway, all this brine/dry rub stuff, Your brine concentration is my next test. I think I just realized (duh !!!)  what you were talking about when it comes to tenderness etc.

    Next time, same rub, same amounts, same time in the cooler, same smoke, same temps, YOUR brine. I do have a loin I cound try to make canadian bacon. Whole loin $1.99 / lb. Good deal. Cr8p I paid 2.29 for the butt last week.   Never fear........more smoke will appear.......  

    I'm thinkin' lima beans and bacon ends and pieces.  Just my thingI guess. OK I know it is sacreledge but.......Bush's vegetarian out of the can....cold...are my fave....

    ham hocks, ham, baco in lima beans is great.... I'm weird......but you knew that already. HAHAHAHAHAHA

  14. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great Dave...
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks awesome Dave!
  16. Great lookin breakfast there Dave. Bacon looks delish.  Lima beans with bacon sounds great too with real butter of course.

    You might want to be careful though. That rye bread has a lot o carbs. [​IMG]
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    I'm still lovin' that plate!!!

    I can't help it !!!

  18. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    Would love to love that plate in person!!  Us bears gots a pork fat lovin that goes way beyond face value..LOL


  19. chefrob

    chefrob Master of the Pit OTBS Member

    that is a thing of beauty right there dave! when i get my act together i'll be sending you up some heat to grind in yer rubs........
  20. scarbelly

    scarbelly Smoking Guru OTBS Member

    Ok Dave that looks awesome and Rob - I got my hand up too

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