More Buckboard Bacon with Q-view

Discussion in 'Smoking Bacon' started by teeznuts, Aug 24, 2011.

  1. teeznuts

    teeznuts Master of the Pit

    Just got done slicing up just over 11 lbs of bucky. My prep pics got dumped when my camera had a glitch the other day but luckily it was working today and yesterday for the smoke and slicing.

    After 11 days in some Morton's Sugar Cure( meant to do a little sooner but had other smokes going) and brown sugar, I soaked and rinsed and prepped for the smoker. I coated each piece with maple syrup, pepper and turbinado sugar. This was my first time trying that combo. Smoked using a mix of apple and cherry. Took to 150 and let rest overnight. Sliced this afternoon.

    After seeing Meateaters breakfast in his tri-tip post today, I couldn't resist making an afternoon breakfast sandwich with my new BBB. I fried a few pieces of BBB and scrambled a couple eggs with some velveeta. Added a toasted english muffin and I was in heaven. Thanks Meateater!

    I have another 12 1/2 lbs curing that will be ready this weekend and my new A-MAZE-N pellet smoker should be arriving tomorrow so I'll be breaking it in on some more BBB. THANK YOU TODD!!!!

  2. teeznuts

    teeznuts Master of the Pit

    Somehow forgot this one[​IMG]
    Last edited: Aug 24, 2011
  3. venture

    venture Smoking Guru OTBS Member

    Looks good from here?

    Ya aint gunna get nothing like that at MacDonalds!

    Good luck and good smoking.
  4. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    That looks good, well done
  5. roller

    roller Smoking Guru SMF Premier Member

    Looking good...
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Great looking BBB Teez, and that sammie rocks, never tried with scrambled eggs before! You reminded me I'm out of BBB, gonna have to get some butts this week and get with the program. [​IMG]  So how was the Mortons Sugar Cure, been thinking about breaking down and just pay the shipping. 
    Last edited: Aug 25, 2011
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    TEEZ...You are one of the most prolific smokers on this site...I'm a fan Bro', nice work!...JJ
  8. smokinal

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

    MMMMMMMMM   Looks delicious!    [​IMG]
  9. tjohnson

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

    Another"Bacon Addict"!!

  10. sunman76

    sunman76 Master of the Pit

    [​IMG]  looks very good...
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great looking BBB !!!!!

    Awesome Sammy too!!!!

    You smoked that exactly like I will be doing my next one----to 150˚ IT.

    Then it only needs warming up.

    Breakfast is an "any time thing"   in my book anyway!!!  3 PM, 8PM, 10PM, 1AM, 3AM---It don't matter.

    It always ticked me off when restaurants stop serving breakfast at 11 AM----Party Poopers !!!!!


  12. teeznuts

    teeznuts Master of the Pit

    True plus they wouldn't serve it to me past 10 am.

    Meat, I love the sugar cure. I started making BBB with Hi Mountain which was good but sugar cure has way less salt. It also has a slight sweet taste to it which I like. The shipping is a rip off so next time I'll order 2-3 bags. One bag goes a long way at 1 tbsp per lb with a 7.5 lb bag.

    Thanks JJ. I guess the upside to business being slow is I have more time to smoke.

    Bear I actually got the 150 idea from you on a comment to one of my other BBB smokes. I can snack on it as is or give it a short ride in the frying pan. I've also baked a cookie sheet full of BBB as well. It's a little less greasy but then BBB is leaner to begin with so not necessary.
  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks great.......................[​IMG]

  14. gersus

    gersus Smoking Fanatic

    Looks great! Nice color.
  15. bearcarver

    bearcarver Smoking Guru OTBS Member


    LOL-----I always pat my Belly Bacon with paper towels after frying, to sop up the grease, but not my BBB---Nothing to sop up!

    You really got that BBB down pat !!!  Beautiful stuff you're making!!!

    Next stop----Bacon On A Stick (from Pork spares). 

  16. teeznuts

    teeznuts Master of the Pit

    I actually wanted to try that but I'm confused on the cure amounts since the bone is attached. How do I determine meat weight to apply the precise amount of cure since the bone weight is included in the weight?
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    I use the same amount as I use for Bacon (1 TBS (1/2 ounce) of TQ per pound of actual weight).

    Check my "BACON-ON-A-STICK" step by step in my signature.

    Due to much of it being bone, you'll notice it is only 48 hours curing (flipping once), instead of 6 to 8 days (going by the thickness).

    Then one hour soaking, just in case. It doesn't get too salty at all, and it's pink (cured) throughout.

    Great stuff---I'm thawing 4 or 5 leftover ribs for me, for Supper tonight. Mrs Bear won't be here for Supper.  

  18. samuel trachet

    samuel trachet Fire Starter

    An amazing job on that BBB. Looks great, and I will be smoking mine in 2 days!! Very anxious!!

  19. teeznuts

    teeznuts Master of the Pit

    I get BBB anxiety too. Take some good pics.

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