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Started my first BB Bacon

post #1 of 7
Thread Starter 
I didn't get pics of the set up process, and I used the pork I had on hand to do this, which means I'm using a shoulder instead of a butt. After de-boning, I got two 1.5lb chunks of meat.

This is my first bacon anyways, and I thought I'd try to perfect the process and taste before I worried about how it looked. I will have pics up of the smoke and the final product though. I am charging the camera now and we're 7 days from smoking this stuff here.

In the future, I'm going to make sure to:
1.) Have the camera charged
2.) Have the right cut of pork for my project
3.) replenish the Miller Lite supply

I'm planning to smoke it with hickory wood in my off-set smoker, and will see how I do keeping the temps ultra low for a long period of time. I'm kind of hoping the cold weather helps in that arena.

I did buy the bacon cure made by Hi Mountain, so hopefully it comes down to technique at this point, not recipe as to how it turns out.
post #2 of 7
You'll be just fine using a shoulder for you Buckboard. I have used them many times. I have bought them boneless and they work great to. So season away and get some good ole rechargable batties next time. But the miller light thing now that one we will have to send you back to the school house for you never run low or OUT of the liquid of the gods now.
post #3 of 7
We are looking forward to seeing the whole process - We are here for you. Once you get this going it will be a regular program - trust me
post #4 of 7
one of my local butcher shops used to make "cottage bacon" out of shoulder, really good stuff.
post #5 of 7
With this setting you're already half won
post #6 of 7

Shoulder and butt is the same, in terms of pork

post #7 of 7
Quote:
Originally Posted by atcnick View Post

Shoulder and butt is the same, in terms of pork


I tried explaining this to the wife, she said no, and then got upset because when I explained I was talking of pork she thought I was implying something....LOL...JK!!!

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