My first Bacon. All three types BBB, CB and Belly (pic heavy)

woodcutter

Master of the Pit

OTBS Member

Jul 2, 2012

3,308

163

Marathon Wisconsin

• Nov 25, 2013

• #41

You did a great job with your CB and bacon it looks very professional. I just made some bacon a week ago and it is like Foamheart said "just a little less heat". We tried bacon in the oven at 350 on the broiler pan for 12-15 minutes and that turned out very good. None of the oven bacon burned.

 

divotmaker

Smoke Blower

Nov 6, 2013

104

14

NW Arkansas

• Nov 26, 2013

• #42

Man, that's some great looking bacon, BigDaveJr!  I smoked my CB on Sunday.  Wow....  Need I say more??  I smoked mine for 6 hours with hickory to IT of 156.  The taste, today (2 days later) is really good, and different than day one!  Resting in the fridge is definitely important!  Foamheart is right - I'm now addicted to the whole "bacon making" thing!

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• divotmaker
• Nov 26, 2013

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• divotmaker
• Nov 26, 2013

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• divotmaker
• Nov 26, 2013

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• divotmaker
• Nov 26, 2013

 

bigdavejr

Fire Starter

Original poster

Thread starter

Jun 17, 2012

41

12

San Tan Valley, Arizona

• Nov 26, 2013

• #43

DivotMaker, yours looks awesome also! Is not some of the best stuff you have ever tasted. Tomorrow I will be putting my buckboard bacon in the smoker. So more pics to come.

 

Last edited: Nov 26, 2013

zott

Newbie

Oct 6, 2013

16

10

• Nov 30, 2013

• #44

BigDaveJr said:

I got the cure at The Sportsman Warehouse its kinda like a Bass Pro Shop or Cabela's. I cold smoked the CB for 8 hours and the turned on the heat at 240 til internal of 160. It came out really juicy and man does it taste good fried up.

Belly bacon is in the smoker now 1 was thinking of going 12 hours any suggestions?

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Hi BigDaveJr,
Interested in how long/temp you ended up smoking your Belly Bacon. On my first go and not sure which way to go or how long with the smoke. Your bacon looks great! Mine comes out of a dry cure tomorrow so smoking in a couple days.

 

bigdavejr

Fire Starter

Original poster

Thread starter

Jun 17, 2012

41

12

San Tan Valley, Arizona

• Nov 30, 2013

• #45

I went about 12 hours with no heat. I only used my AMNPS and I used pecan pellets Getting ready to put the BBB on right now.

 

bigdavejr

Fire Starter

Original poster

Thread starter

Jun 17, 2012

41

12

San Tan Valley, Arizona

• Dec 2, 2013

• #46

The buck board bacon is done and man is it tasty also! I ended up going 21 days in the brine and overnight in the fridge, just worked out that way with the holiday. I smoked it for a total of 13 hours. I used pecan in my AMNPS lit both ends and got right at 9+ hours out of it, then filled 1 row and went the remaining 4. I put it in the brine it whole with only the bone removed then butterflied it after before smoking. 

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• bigdavejr
• Dec 2, 2013

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• bigdavejr
• Dec 2, 2013

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• bigdavejr
• Dec 2, 2013

The Payoff!

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• bigdavejr
• Dec 2, 2013

 

foamheart

Gone but not forgotten. RIP

OTBS Member

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Dec 2, 2013

• #47

Looks good, and just barely enough fat to cook itself! I see that and think of fresh tomato and lettuce. Mmmmmm........