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Apple Wood Buck Board Bacon!

post #1 of 4
Thread Starter 

I've made buck board bacon a few times, following Pops brining method.  This is my version that I'm narrowing down:.


for every 1 gallon of water, add:


1/2 cup canning salt

2 cup granulated sugar

2 tbsp blackstrap molasses

2 tbsp granulated garlic

2 tbsp granulated onion

1 tbsp cure no. 1 pink salt


I trimmed out three pork butts (~20#) and used the portion around the bone for making some of Woodcutters ham sticks (those were excellent... kids had the whole batch gone in a couple of days) and the nice rectangular chunks got filleted in half and soaked the the good stuff for 11 days: 


Time to rescue and rinse the piggy off in cold water, pat dry with paper towels, and do a quick fry test.  Not bad!  I have the salt level to my liking:


I wanted to start my smoke on a couple of hours, so I applied some wind power to dry the surface out:



Now into my MES30 with mailbox mod.  Only plugging it in to monitor the temp periodically.  Got my AMNPS loaded with applewood pellets:

After a day and two trays full of pellets (my smoker temp varied from 83 during the day to the mid 70's at night) I forgot to get the money shot!  I was too distracted by mt $52 ebay steal that came in the mail I guess:

A day of chilling in the fridge and a few hours in the freezer to firm up, it was time to slice and package:

I thought my wife and I agreed on 1# packages... but she made an executive decision and went with 1.5# packages!!!


Was going to freeze the ends and pieces as well, but heck!  We need a reward for all of our "hard work"!



Best snack food ever!!!!!


Sweet and smoky!  The family loves this stuff!  I don't know if you can call this Bearview or not... it looks like a complete meal to me!!  Prost! 

Edited by Big Nut Brewer - 7/30/15 at 4:36am
post #2 of 4
Great looking bacon! Nice smoke!
post #3 of 4

Nicely done sir!

post #4 of 4

I think...I think...I think I can smell it frying!!! :drool:

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