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First Bacon Done Q-view

post #1 of 12
Thread Starter 
Sorry I didn't post this earlier.
Here is some Q-vue of my first attempt at Buckboard Bacon.

The bacon came out very good. I let it cure for 7 days in the food saver bag.
Then I rinsed it and let it sit in the fridge for a day. After I let it sit I sprinkled it with a generic steak rub, then smoked it for 4 hours with apple wood.

Not too salty, just right. I think next time I will try a pork loin and make some Canadian Bacon. I knew I did good when my wife asked for seconds.

The first picture is off the bacon right out of the smoker. I let it rest for a day, then I sliced it up and put in to food saver bags.
That night we had Real Homemade BLT's. Sorry no pictures of the sandwiches, they didn't last too long.
Thanks for all the help with my first trial at bacon.
post #2 of 12
Looks delicious! Nice work!
post #3 of 12
That looks great Wilson!
post #4 of 12
Stuff's easy ain't it? I was scared going into my first batch...was SURe it would rot and ruin my fridge! congrats! On to the Prociutto! <I wish>
post #5 of 12
Well done Wilson! It looks great!
post #6 of 12
Thread Starter 
Scared, Heck Yes! I was sure I was going to kill somebody with this stuff. But dang it is so easy. My one friend who is a butcher still can't believe I made it. He was sure that was is impossible to make bacon at home. Showed Him!
I couldn't have done it with out your help. God, I love this Forum.
post #7 of 12
That looks really good. I'm going to have to get brave and try it.
post #8 of 12
WAY High Five!
post #9 of 12
Awesome lookin buckboard bacon Wilson ,,,way to go PDT_Armataz_01_34.gifPDT_Armataz_01_34.gifPDT_Armataz_01_34.gif let's see some Canadian bacon biggrin.gif
post #10 of 12
Great job Wilson!
It's so easy don't you wonder why you did try it sooner? You were actually worried you'd kill somebody? Now you be making this stuff on a regular basis. Was this a pre-mix or did you make it from scratch? I was wondering because you said it wasn't to salty.

post #11 of 12
Great job Wilson, I to am now hooked on bacon. It is so simple to make, the hardest part is the wait for the curing process.
post #12 of 12
Thread Starter 
I use Morton's Sugar Cure per the directions on the package and brown sugar.
I did rinse it pretty good. I rinsed it and then soaked it in cold water for 2 hours, changing the water twice.
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