or Connect
SmokingMeatForums.com › Forums › Cold Smoking › Bacon › Made up some more BBB (pics!)
New Posts  All Forums:Forum Nav:

Made up some more BBB (pics!)

post #1 of 8
Thread Starter 

The supply of buckboard bacon (BBB) was getting dangerously low in the freezer so here we go.

 

I dry cured three slabs I saved back from recent sausage endeavors, about 7-8lb total.

(This is not to be confused with dry curing like with sausage)

 

All I did was weigh each piece, add appropriate amount of TQ, some garlic pepper, and some brown sugar and rub it all over them in a ziploc. 

 

A week later here we are... I soaked them in ice water for about 30 minutes.

 

312 BBB.JPG

 

 

In the smokehouse

 

312 BBB in the smoker.JPG

 

 I like to lay mine down. I picked those grates up at Lowes on clearance last fall for like $7 or so. They're the perfect size for my smokehouse.

 

I let them dry for about an hour before I added smoke. Then I fired up the AMNPS about half or so full of hickory, oak, and apple. I'm not the biggest fan of oak to be honest but I've found that using some oak in the mix adds a bit of familiarity to the foods since oak is the main tree around here and is so commonly used. 

 

I ran the smokehouse at about 120 for about 10 hours.

 

312 BBB slabs.JPG

 

The AMNPS did a great job as always. 

 

I threw 'em in the fridge overnight and sliced them tonight. 

 

Here we go...

 

312 BBB slab2.JPG

 

Mmmmm! I love this stuff!!

 

312 BBB half cut.JPG

 

 

312 BBB sliced.JPG

 

 

 

312 BBB sliced2.JPG

 

312 BBB end view.JPG

 

312 BBB bagged.JPG

 

I'm really liking the resealable bags.

 

Thanks! 

post #2 of 8

NICE BBB!!!! I will be smoking some Sunday hopefully !!!!!

post #3 of 8
Thread Starter 
Can't wait to see yours Shoneyboy!
post #4 of 8

Wow that looks deadly!

 

post #5 of 8

That looks great! I've got a small piece going on the smoker tomorrow for bf's dad.

post #6 of 8

NICE!!! BBB...what slab of loin is that?...the last BBB I made was from sams but unsure what the cut was...anyway it didn't have as much marble as yours.

 

Thanks

post #7 of 8
Thread Starter 
Thanks guys (and gal) ;)

It isn't loin. They're slabs from pork butts I bought from a butcher. It was the first time I'd bought from them, but not my last.
post #8 of 8

That came out great! Something I would like to try someday.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Bacon
SmokingMeatForums.com › Forums › Cold Smoking › Bacon › Made up some more BBB (pics!)