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Making some canadian & buckboard bacon

post #1 of 16
Thread Starter 

Well I got the desire to make some canadian bacon as I have been on a pizza making kick and wanted to make my own again.  So I bought a loin and Sam's club had boston butts on sale for 1.68/lb.  

 

Here are some pics from last night.

 

 

 

 

 

post #2 of 16
Off to a great start. I see TQ and brown sugar. Following bears step by step? Now comes the hard part,,,,,,waiting. Lol good luck
post #3 of 16
Thread Starter 
Smoker is ready and they are in the fridge drying.

Not sure if I'm going to do maple syrup like a lot of people talk about
post #4 of 16
You'll do great, nothin like makin it yourself ! Let us know if we can help !
post #5 of 16
Quote:
Originally Posted by WaterinHoleBrew View Post

You'll do great, nothin like makin it yourself ! Let us know if we can help !
Could not agree more, nothing like making it yourself
post #6 of 16
Thread Starter 
If I bring to 145 I'm good, correct?
post #7 of 16
Thread Starter 

Ok its on the smoker...I'm using my UDS and i'm having troubles keeping the temp down below 225... 

post #8 of 16

Yes, that's when I pull them, somewhere in the 145 to 150 area.  Then I let them rest on my counter to cool down.  When cooled down enough, I put them in the fridge overnight and then the next day vac pack them.  It's very tempting but I don't cut into them till the next day.  Reinhard

post #9 of 16
Thread Starter 

My temp keeps rising...I've never had this issue before -- I can't keep it below 260 now.  My meat temp is at 100.

 

Should I pull it once it gets to 145 and then just use smoke for a couple more hours?  I bought a a-maze-n smoke tray the other day I could set them in my weber or gas grill and use that?

post #10 of 16

How did this turn out?


Edited by DukeBurger - 4/5/15 at 4:36pm
post #11 of 16
Thread Starter 
Really good. Took it off at 150. I'll post some pictures tomorrow.
post #12 of 16
Thread Starter 

Here are some pictures.  I think it turned out well and got rave reviews at Easter!

 

 

 

 

 

 

 

 

post #13 of 16

Looks awesome!! :drool

post #14 of 16
Thread Starter 
I like the BBB much better than the CB
post #15 of 16

Got a pork butt dry curing for some BBB. Hope it looks half as good as that.

post #16 of 16

Fine looking bacon, sir. Congratulations.

 

Disco

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