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First Buckboard Bacon

post #1 of 14
Thread Starter 

First stab at buckboard.  ~3.5 lbs pork shoulder, TQ and brown sugar for 7 days.  Coated with pepper, onion powder and garlic powder.  Cooked at 225 until IT reached 165.   Took a break then sliced.  Tastes a lot like canadian bacon, not as much marbled fat as i was expecting. Oh well, tastes damn good......

 

 

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post #2 of 14

Most of us smoke them a little lower and slower since it is cured but I am sure it tastes great either way. Congrats now you are hooked

post #3 of 14
Thread Starter 

Thanks Scarbelly,  I will definitely try low and slow next time.  Whats a good temp to cook it at?

post #4 of 14

Nice job on the CB looks tasty..icon14.gif

post #5 of 14

Looks good, I just pulled a bag out of the freezer for BBB and eggs this weekend. :)

post #6 of 14

MMMMMMMMMMM looks great!

 

post #7 of 14

i cold smoke mine for 8hrs and then i treat it like regular bacon............meaning fry it up to a fully cooked state.

 

Quote:
Originally Posted by SaugeyeJoe View Post

Thanks Scarbelly,  I will definitely try low and slow next time.  Whats a good temp to cook it at?



 

post #8 of 14

It looks good...

post #9 of 14

Looks good , nice color!

post #10 of 14

It sure looks good!

post #11 of 14

 



Quote:
Originally Posted by SaugeyeJoe View Post

Thanks Scarbelly,  I will definitely try low and slow next time.  Whats a good temp to cook it at?

 

Looks Great!
 

Tell ya what:

I never did BBB to 160˚/165˚ before, but I want to try that next time, like I do my CB.

I have always taken my BBB to a much lower temp.

 

So next time, you try it at a lower temp, and I'll do it the way you just did.

 

I'l still "low & slow" it, to get it good & smoky, but I'll finish it at 160˚ internal temp.

 

I would like to be able to eat it cold, or just warm it up a little, after thawing it out, or removing it from the fridge.

 

 

Bear

post #12 of 14

I've never smoked my BBB up to 160°, but I should, just to try it. 

My first couple batches, I smoked to an internal temp of 120°, but now I just cold smoke for 6 1/2 hours.

 

BBB tastes like bacon, but has the texture of ham.

 

Half the fun of our hobby is all the "Testing" we get to do!!!

 

Todd

No Creosote! A-Maze-N Smokers

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post #13 of 14
Thread Starter 

The downside of taking to 160......Its almost gone already.  I better freeze whats left before I eat it too.

post #14 of 14

Great job!  The batch that I did a couple of weeks ago was cold smoked, but I plan on hot smoking the next one.

 

Chris

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