1st BuckBoard Bacon In My MES W/QView

Discussion in 'Smoking Bacon' started by tjohnson, Mar 31, 2010.

  1. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Dry cured some pork shoulder in TQ, Brown Sugar, CBP, Cayenne Pepper and Garlic for 8 days. Rinsed well and let set overnight.

    Preheated in MES for 1 hour, until dry skin, without smoke. Smoked it at 100* for approximately 6 hours and then at 150* for another 2 hours, until the internal temp got to 120* and the color turned a very nice "Mahogany". I used a sawdust generator and did not use the chip box in the MES.

    At $1.18/lb., this has gotta be the biggest bang for your buck!!

    It tastes AWESOME, and kinda somewhere between Bacon and Ham.

    BBB Cured and Ready To Go



    BBB Hangin In My MES



    Finished BBB After Smoking For 8 Hours - "Tasters" took about 1/2 a slab!



    BBB Sliced



    Thanks For Looking!


    Todd
     
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    that looks very well, good job
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Now you're cooking !
    I think I hear slurping noises, calling for ---->>[​IMG]

    I know exactly how it tastes-----MMMMMMMmmmmmmmm!!!!

    Bearcarver
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks awesome nice job [​IMG]
     

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