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First Buck Board Bacon

post #1 of 11
Thread Starter 

I'm trying my hand at some buck board bacon!  Got a nice packer from Costco, and split it up into 5 nice slabs.  Using 4 bags to cure, I'm using the dry cure I've had a lot of luck with doing C-Bacon.

Wanted to try 4 different flavors, so added black pepper, garlic, brown sugar, and maple syrup to one bag for each.  We'll see how it comes out. 

 

 

 

Will update, when the smoking happens!  Wish me luck!

post #2 of 11

Beef bacon?

post #3 of 11
Never heard of using a packer for bacon, sure your not making pastrami? Pork shoulder is what is used for Buck Board Bacon.
post #4 of 11
Thread Starter 

It's called a Pork shoulder packer (their name not mine).  It's the same shoulder I use for pulled pork.  2 shoulders, total 14lbs.

post #5 of 11
Quote:
Originally Posted by Talan64 View Post
 

It's called a Pork shoulder packer (their name not mine).  It's the same shoulder I use for pulled pork.  2 shoulders, total 14lbs.

 

Ah ok - never heard of a pork shoulder "packer" before & it threw me off  :icon_lol:

post #6 of 11

The pork board, or some other entity decided to change some of the names of cuts of  pork to put them in line with beef...   Then when they package them in something close to a primal cut, they have a different name....  Sound confusing ?????   It is....     They didn't think "BUTT" was a good name for shoulder...  Go figure....  The younger generation will understand it... I don't.....

post #7 of 11
Thread Starter 

So moving along with the BBB, It's out of the bags, rinsed and resting in the fridge until tomorrow. There will be pictures for before and after smoke, but I didn't think anyone really wanted or needed to see the rinsed slabs patiently waiting for the smoke.

 

I do have a question for all you experienced BBB, smokers:

 

When I slice it, how do I slice it? With the grain, or against the grain?  I know if I go against the grain, it will be easier to bite into, but then most bacon is either crispy or a little chewy, just looking for some opinions and direction here.

 

Thanks

post #8 of 11
I always slice mine length wise which I believe is with the grain. I've never had an issue with the bite. Love BBB it's out favorite bacon! Good luck with the smoke!
post #9 of 11
Thread Starter 

So I finished up the bacon this week.  My only complaint is that I didn't let it soak long enough after coming out of the bags they cured in.  Flavor is great, just a little to salty.  So this just means I will have to try again!!

 

Pepper bacon sliced up:
 

 

Getting ready to seal one up:

 

 

I got 9 packages of ~1lb for the freezer, made BLBTB's for dinner, and left about 1lb out to use this week:

 

 

Thanks to all my "friends" on this forum for inspiring me to try new and different things with my smoker!

post #10 of 11

That looks like some fine bacon to me! Did you cook some samples so you could comment on the different seasonings you added?

 

Disco

post #11 of 11
Thread Starter 

I did cook some of each.  They all had just a hint of extra flavor, and were all good.  I will probably skip the brown sugar addition next time, as I feel that added the least amount of "goodness".

Both the Pepper and Garlic, made excellent BLT's.  I think the Maple syrup flavored, will be better with breakfast.

I think next time I will add the Garlic and Pepper together in one batch and Maple Syrup into another, and just go with the 2 different "flavors".

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