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First Buck Board Bacon with Q view

post #1 of 8
Thread Starter 
First attempt at Buck Board Bacon. The second half is drying right now to go in the smoker later tonight. This bacon is apple smoked. Tonight will be apple with hickory.

Couldn't wait so I fried some up. Very lean compared to belly bacon.

By null, shot with FinePix S5700 S700 at 2010-04-09

By null, shot with FinePix S5700 S700 at 2010-04-09
Tastes outstanding!
post #2 of 8
Now thats pork bellies right?? It looks like it to me. It looks great and how does it taste is the big thing??? But good job.PDT_Armataz_01_37.gif
post #3 of 8
Looks good PDT_Armataz_01_37.gif
post #4 of 8
Damn! Just drooled over my new shirt.... it is here now morning with an egg or two would now taste very nice PDT_Armataz_01_37.gif
post #5 of 8
I was looking for some taters & eggs on the side. What, you were hiding it? Good looking bacon. PDT_Armataz_01_37.gif
post #6 of 8
Looks great ! ------->>points.gif

I'm a sucker for any kind of bacon!

I'm guessing that is a pork butt shoulder split in half ??

You're right, BBB is soooo lean, you have to be careful not to overcook it.

Thanks,
Bearcarver
post #7 of 8
Glenn,
Points for some Awesome Looking BBB! points.gif

Because BBB is lean, I actually put a little oil in the pan before I fry. Same thing with my Breakfast Sausage and Italian Sausage, kinda lean.

I think BBB tastes somewhere between "Side Bacon" and "Ham".


Todd

No Creosote! A-Maze-N Smokers

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post #8 of 8
Thread Starter 
Pork shoulder sliced about an inch thick so the cure would be certain to penetrate. This was my first attempt so I was a little worried. Turns out I had no need to worry. Cure penetrated very well. I probably could have rinsed a little more. And maybe done a second coat of brown sugar and cracked pepper.
Probably had the frying pan a little too hot. It seemed to start burning before the fat started melting.
But...to answer the question. It is fantastic! Much better than store bought.
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