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Buckboard Bacon Bear-View

post #1 of 8
Thread Starter 

I made some bbb with a boston butt using Hi Mt bbb seasoning & cure. I let it cure for 8 days in a ziploc then smoked it for 9 hrs till the IT hit 145. I took it out, let it cool and then sliced it up. It came out great with a good hammy flavor. Now I am looking for a pork belly and will use the Hi-Mt BBB seasoning for my first try @ cold smoking using an AMNS that I just ordered.S__9310.jpg      

post #2 of 8

Looks real good, Bob!!!!

 

Doesn't look like it will last long though!!!   biggrin.gif

 

 

Thanks for the view,

Bear

post #3 of 8

icon_cool.gif

Now your bacon looks good and like bear said It doesn't last long so you better fine some bellies real soon.

post #4 of 8

Yup, Better get makin' Some More!

 

Looks Great

How'd you like the taste?

Hi Mountain Cure is too salty for me, and there are lots of recipes on SMF to check out

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #5 of 8

Looks great!

 

Nice job Bob!

post #6 of 8

I do want to try that and yours looks just great !!!!!

post #7 of 8

Great looking BBB!!!!

post #8 of 8
Thread Starter 
Quote:
Originally Posted by TJohnson View Post

Yup, Better get makin' Some More!

 

Looks Great

How'd you like the taste?

Hi Mountain Cure is too salty for me, and there are lots of recipes on SMF to check out

 

 

Todd


The instructions said to cure for 10 days - Since it was a small roast and fairly thin after i butterflied it, I cured it for 8 days in a ziploc. I rinsed it real well then soaked it in ice water for an hour and rinsed it again. I then pat dried it and let it sit for a couple of hours till it reached room temp. Then it went in the smoker at 150 for a few hours then bumped it up to 180 till I had an IT of 145. The flavor was great and it was not too salty.

 

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