Buck board bacon

[lucky7s]

Made my first batch of buckboard bacon. Used 2 boneless butts and backwoods seasoning/cure. Smoked at 225 using jack daniels woods chips. Satisfied with the flavor, but not the way it sliced up. Anybody have any suggestions? the pics I have seen on the net look like bacon slices. mine are more like odd shaped ham pieces 

 

[pc farmer]

If you could post pics of the process that would help.

How you deboned it.

 

[lucky7s]

I bought them deboned and tied. Unfortunately I didn't take pics. I think that I may have cut them too soon.

 

[SmokinAl]

Next time get a bone in butt & butterfly it when you take out the bone.

Then you will have 2 nice uniform slabs of pork for your BBB.

Al

 

[lucky7s]

Thanks Al. I thought that might have something to do with it as well.

 

[thesmokist]

I've found that the butts that are 10-12 lbs make the best slabs after you take the bone out and in turn slice up real good. A Lil more room for error when deboning I guess.

 

[lucky7s]

Locally I have trouble finding them bigger than a few lbs 3-5. Big part of the issue was my slicer it was a p.o.s. I did some Canadian and it came out a lot nicer, just ate some last night as a matter of fact.