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I got the achin' - Page 2

post #21 of 31

Oh that looks great. I bet that wont last long.

post #22 of 31
Thread Starter 

Just got back from dove hunting.. I'll try to slice some tonight for work tomorrow and post up some pics.. I have 30 dove breasts from the last 3 days to clean up..

post #23 of 31
Thread Starter 

This bacon almost makes me a religious man.. I can't explain how good this is without even being cooked..

Here's the first few slices of the buckboard..

BB1.JPG

 

The buckboard on the slicer.. Man is this slicer a dream come true!

 

BBslicer.JPG

 

The pile of Buckboard..

bbpile.JPG

 

And a half of a CB sliced up.

CB sliced.JPG

 

Thanx all for the comments. Special thanx to Jerry for spinning me up on CB.

My smokehouse is on the drawing board for this winter. I got the bacon fever!

post #24 of 31
Thread Starter 

 

Quote:
 Also I like to take my CB to 160˚, so I can eat it cold or just warm it up before eating. I worried about that the first time, but it didn't get dry taking it to 160˚.

Or just eat it right out of the smoker! I'll be doing the 160 thing until I get my smokehouse built. At that time, I'm gonna start cold smoking bellies and sausage.. 

post #25 of 31
Quote:
Originally Posted by Pit 4 Brains View Post

 

Or just eat it right out of the smoker! I'll be doing the 160 thing until I get my smokehouse built. At that time, I'm gonna start cold smoking bellies and sausage.. 


Yup, I should have added that, and eating it cold too.

 

Let me get one thing straight though----Did you take the BBB to 160˚ too? You could actually eat that cold? If so, it didn't dry out at all. I hope so, I'd like to try that!!!

 

 

Thanks,

Bear

post #26 of 31
Thread Starter 

Yeah, everything went to 160 before I shut down the smoker. Nothing is dry at all...

post #27 of 31
Quote:
Originally Posted by Pit 4 Brains View Post

Yeah, everything went to 160 before I shut down the smoker. Nothing is dry at all...


Thanks,

That's great!

Next time......

 

Bear

post #28 of 31

nice lookin' stuff there pete! yer right about the CB being cold.........if i put 4 slices in the pan some how only 3 ever get warm!

post #29 of 31

Nice Color!!!

 

TJ

No Creosote! A-Maze-N Smokers

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post #30 of 31

That CB looks awesome. CB, egg and cheese on a Thomas' English muffin. I'm getting hungry.

post #31 of 31

Your bacoon looks awesome there Pete. I think I might check out that snadwich that BearCarver posted and you could make one of those BCBBBB and more BBBCB bacon sammie. It looked pretty good tooo. 

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