Buckboard bacon goodness? (q-view)

Discussion in 'Smoking Bacon' started by nubyte, Sep 11, 2011.

  1. nubyte

    nubyte Fire Starter

    I decided to step into the unknown and tried curing some pork butts with Tender quick, First shot is the butterflied pork butt:

    [​IMG]

    After 10 days of hanging out in the fridge, getting flipped and messaged by myself with loving care each day, they were ready to fry test.

    [​IMG]

    [​IMG]

    Its been a fun experiment, and it has the entire family intrigued by the results, i just want to make sure that the color looks alright on them, before i get the entire family sick....

    [​IMG]

    These three got some additional seasoning, from top to bottom:  Habenaro Salt, Fiery pepper blend, and Snake bite, the last sad piece got none.

    If anything at all looks off with the color, please let me know, i've got them cold smoking with Maple dust for the next 6+ hours, i'll post the finished pictures when they're done.

    Thanks
     
    Last edited: Sep 11, 2011
  2. smokinal

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

    Sounds good so far!

    You may want to let it smoke a little longer.

    We cold smoke ours for 11 or 12 hours.
     
    Last edited: Sep 11, 2011
  3. nubyte

    nubyte Fire Starter

    Thanks Al.  I figured with our first batch we'll go for around 6 hours, and steal a quick sample to fry and see how the smoke is.  I do have to admit the first test without any smoke was pretty dang good
     
  4. nubyte

    nubyte Fire Starter

    So, here is the final pictures, after 13 hours on the smoker

    [​IMG]

    [​IMG]

    Tomorrow it'll all get sliced and stored in the freezer.

    I must say, the results are amazing, i'm guessing we wont buy nearly as much store bought bacon in the future, as long as we dont get sick [​IMG]
     
  5. teeznuts

    teeznuts Master of the Pit

    I'm a buckboard addict. I think you'll become one too. Looking good!
     
  6. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Nice smoke color, I bet it tastes great.

    As far as the brown color of the cured presmoked meat, that's normal... the parts that were exposed to air will color like that, and the parts that were touching the bottom of the storage container and the inside will be bright red. I just can;t remember why at the moment.

    Here's a meat glue experiment I did with some pork shoulder awhile back, Look familiar?

    [​IMG]
     
    Last edited: Sep 12, 2011
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Just found this.----Looks Great!!!

    That first shot of the slice for test frying had perfect curing color.

    Can't wait to see the slices!!!

    Thanks,

    Bear
     
  8. tjohnson

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

    Love me some BBB!

    Good Color!

    How's it taste?

    Todd
     
  9. do you just use smoke or do you use some tem also?
     
     
  10. smokinal

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


    We just use smoke, no heat!
     
  11. nubyte

    nubyte Fire Starter

    Sliced it up last night in 4 smaller batches:

    [​IMG]

    [​IMG]

    [​IMG]

    All packed up and ready for the freezer

    [​IMG]

    And of course, we had to have another sample to make sure its still good:

    [​IMG]

    Next time i'll slice it a bit thicker, but other than that it was perfect.  We ended up with 7 pounds worth, which should last a day...maybe two [​IMG]
     
  12. sierra

    sierra Fire Starter

    Looks good! Thumbs Up
     
  13. slownlow

    slownlow Smoking Fanatic

    Nice job. Sounds great. Looks really good.:drool
     
  14. Wow, nice lookin.

    Buckboard bacon. I might have to try this now.
     
  15. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Looks great!!!
     
  16. smokinal

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

    Awesome Buddy!
     
  17. tjohnson

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

    Sounds like you're hooked!

    Better start planning your next batch


    Todd
     
  18. shtrdave

    shtrdave Smoking Fanatic

    This looks good as does most of the BBB, I have never made any so my question is. Does it taste like Bacon or Ham? Could I use a pork sirloin for it?

    thanks
     
  19. shtrdave

    shtrdave Smoking Fanatic

    Bump for some input on my post above.
    thanks
    dave
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Bacon or Ham???

    Kinda in between, but IMO closer to Bacon.

    I'm not sure how fatty Pork Sirloin is. Boston Butt is marbled just right for BBB.

    Bear
     

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