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First time Buckboard Bacon with with heavy Qview

post #1 of 17
Thread Starter 
Well I finally got around to making my first Buckboard Bacon this past weekend and it turned out great. I will be making this again for sure. I used three butts and cut them in half so I had six pieces to smoke. I kept four of them and my inlaws took the other two.

The butts from the store.

My ingredients.

Bone removed and sliced in half.

All seasoned up and ready for the 11 day wait.

After their wait in the fridge.

Ready for the smoker. One with cracked pepper and the other with maple syrup and honey.

All done from the smoker and into the fridge for a days rest.

One butt sliced.

All ready for the freezer.

Thanks for looking at my Bacon!
post #2 of 17
Rock On! PDT_Armataz_01_37.gifGreat looking bacon!

Start some more, it doesn't last long! What were the details of your smoke...how long, what temp, what temp did you pull product, wood selection?
post #3 of 17
Thread Starter 
I used Pork butts and removed the bone and cut in half for a better bacon size. I smoked them along with my ribs so I was using a mix of hickory chunks and apple chips. I cooked them at 225-250 for around 3.5-4 hours I think. Normally I keep a smoking log of all the details but I had company over and I forgot to write it down for the bacon.
post #4 of 17
Very nice! points.gif
post #5 of 17
Those look great and fairly simple - can you break down the spice mixtures for me - I have 2 sitting in the freezer right now
post #6 of 17
Thanks. I was curious at what temp you pulled the bacon, (from my link below on my first attempt) I found a variance from 140* to 150* while making my game plan, and looking for further input.
Yours results look fantastic!

I did the following here http://www.smokingmeatforums.com/for...ad.php?t=85542:
per pound
1 tbl cure (TQ equivalent)
1 tsp brown sugar
1 tsp garlic
1 tsp onion
1 tsp CBP

I am liking the idea of added garlic and crushed red peppers in rbranstner's.
post #7 of 17
Thread Starter 
I used pretty much the same recipe as fresh meat mentioned above. Just mix that per pound of meat at you should be good to go. I pulled mine at around 145 or so and let them sit out to cool and then into the fridge for the night and sliced them the next day.
post #8 of 17
That is some great looking bacon. So many things I got to try when I get home. Thanks for hte qview.

post #9 of 17
Great job, RB - your BB looks better that most belly bacon.
Thanks for sharing.
post #10 of 17
post #11 of 17
Very nice looking BBB. Great color both on the whole slabs as well as the slices.
post #12 of 17
Thanks for sharing the recipe - as soon as the TQ arrives this will be the first priority
post #13 of 17
All I can say is; OUTSTANDING. I can almost smell it here. PDT_Armataz_01_37.gif
post #14 of 17
Looks outstanding----Ya gotta love it.PDT_Armataz_01_37.gif
My BBB was one of my favorites----Even better than the belly & the CB.

Thanks for showing,
post #15 of 17
Thread Starter 
Removing the bone wasn't hard but I found that on one piece I must have but a bit deep because instead of one nice big slab of meat I had to slabs that were connected by fat so when I tried to slice them I didn't get one nice slab of bacon like in my sliced picture I ended up with to smaller pieces so I just saved them in a seperate package for putting on pizza or something. They looked like little canadian bacon pieces. I also saved all the little left over scraps and I will put them in beans or soup or something in the future. No sense throwing that goodness away.
post #16 of 17
That is some great looking BB...PDT_Armataz_01_37.gif
post #17 of 17
Nice Bacon. I like the slice in half thickways. Made a nice slice.
Well done.
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