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Buckboard Bacon

post #1 of 3
Thread Starter 

I wanted to give BBB a whirl, so here it is. I used Pop's brine but only used just over 1/3 cup salt. Everything else was to recipe. I have not sliced it yet, as I am letting it mellow in the fridge for a few days. I have tried a sample and everyone is right: I don't think I'll buy store bought bacon anymore.

 


I did cut this in half AFTER it was soaking and realized even after one week it was not even close to the middle.

 


Soaking away.

 


Into my version of a cold smoker. I thought the rain we had passed, but another rogue shower came by one hour into smoke.

 

12 hours of smoke with alternating hickory and cherry. This was the max of smoke, otherwise it was TBS all the way through. It was windy, so the smoke was in flux.

 


It did have a nice color to it. Wrapped in several layers of plastic wrap and 3 bags. ( ran out of vac-seal bags).

 


All fried and ready. Even with the tang of "just-smoked" meat ( not creosote), it was good. I am sure it will get better after it mellows. Again, I will not buy store bought anymore.

post #2 of 3
BBB is our favorite. Yours looks great! I use the same salt ratio of salt when using pops brine. Turns out great every time.
post #3 of 3
When curing a pork butt for BBB, or any other large hunk of meat as far as that goes, I think it is best to split the hunk into bacon thick slabs before the curing process.... I even do that when making top round into pastrami...... reduces the thickness to 1 1/2" to 2", which cures faster and better.... thorough and even penetration of the cure and spices.....
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