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Begining stages of Buck board bacon!
Dont let a little snow scare you lol. I just cold smoked my BB bacon last week and it ranged from -2C to -10C outside temp. Most of the smoking was done in daylight. I pulled the bacon off when the smoke chamber hit 34F about 9 at night. -
Bacon! Something to show finally.....
That looks really good. How long did you get from a tray of dust? -
Buckboard Bacon a la Bear
Chopsaw, I've never done bacon in the oven. That maple syrup idea sounds great. Sonny, my dad was a millwright. We were brought up to buy quality. We were also brought up never to pay list price :) . It's amazing how a pocket full of cash will bring down the price on something. Unfortunately it... -
Help with smoker build
Mods please correct/forgive me if this is against the rules. The forum below tends to be geared more to the design and manufacture of various smokers where this forum tends to be weighted more towards the process of smoking meats. They have calculators to ensure your firebox is sized correctly...- rob g
- Post #4
- Forum: Smoker Builds
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Buckboard Bacon a la Bear
I've been researching, and drooling over, slicers for a while as my wife describes me as frugal and nothing upsets me more than regretting a purchase due to poor homework. I've found the Chefs Choice model 615 for $170 online or the model 665 for $270 from Costco here in Canada. For the $100... -
Buckboard Bacon a la Bear
I bought a vacuum sealer a couple years ago and I'm wondering why I didn't do it years ago. It's a Food Saver but it works great for the amount of use I give it. Really nice to have food stay good in the freezer. -
Buckboard Bacon a la Bear
I'm slicing by hand and the first chunk got a little thick by my wife's standards lol. The next pieces thinned out a bit. My preference is a bit thicker. I can see a meat slicer in my future. Considering the Chefs Choice 615. Some deals to be had now and it seems to be well reviewed. -
Buckboard Bacon a la Bear
This my first attempt at buckboard bacon using Bear's recipe. It cured for 10 days, dried for 1 day to get a pellicle, 1 round of 8 hour smoke, 3 days in the fridge then 2nd round of 10 hour smoke and another 3 days in the fridge. I cold smoked it over apple pellets. I was fighting outside... -
Bacon! Something to show finally.....
I like your bacon racks. Makes better use of the fridge. Looking forward to the finished pics. I've got a fridge in the garage I use for meat but it's slowly being taken over by apple cider and unnecessary stuff the wife keeps putting in. -
Bacon and cheese
The bacon tastes really good. It turned out a lot better than the stuff I've done in the past. I thought the past bacon had an off taste due to bad smoke. The smoke flavor on this bacon is quite pleasant. The cheese is vac packed in the fridge until the middle of Dec . I recently bought a... -
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Bacon and cheese
I'm doing my second round of cold smoke on my belly bacon and had an empty rack in need of filling so I thought I'd try my hand at smoking cheese over some apple pellets. I did the first round of smoke on the bacon on Monday. It was about 5C and I was having trouble keeping the pellet tray... -
Buckboard Bacon: Butt vs Shoulder
Is there much of a difference between using pork butt vs pork shoulder for buckboard bacon? Around here I find pork shoulder on sale quite often for $1-$1.50 a pound. I can find the butts but generally not on sale for that good a price. I generally smoke shoulders for pulled pork as my smoker... -
“BBBB”—Bear’s Buckboard Bacon (Pic Heavy)
I got some of this put into the garage fridge last night. It was only about a 5lb boneless butt. I cut it into 4 and 3 of the 4 pieces look really good. The 4th is kind of raggy where the bone was cut out. I'm really looking forward to this one being finished -
“BBBB”—Bear’s Buckboard Bacon (Pic Heavy)
That looks good! I bought a couple boneless butts on sale a while back and froze one. Now I have to thaw it to finally try BB bacon. I've got about 7lb of side bacon in the garage fridge curing right now but they'll make room for some more. -
It's ALREADY winter????
They beefed up the trespass laws and fines for such here a couple years ago. I like your proposals of having permission before you step on to somebody else's property. Almost all of southern Ontario is private property even though a large portion is farm land. People from town seem to think they...- rob g
- Post #25
- Forum: Blowing Smoke Around the Smoker.
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It's ALREADY winter????
Most of the people around here have fairly new sleds and they're not much for noise. The 4-stroke sleds are really quiet. We don't have a lot of noise issues with sleds. Usually more of a trespassing issue. They're supposed to stay on the trails but tend to ride where they want, usually on...- rob g
- Post #23
- Forum: Blowing Smoke Around the Smoker.
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It's ALREADY winter????
I'm looking forward to some snow. I haven't had the sled out in 3 years. Last year I could have for a week but I didn't have it ready. I used to put at least a couple thousand km on in a season from home.- rob g
- Post #21
- Forum: Blowing Smoke Around the Smoker.
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It's ALREADY winter????
I have a buddy in Rocky Mountain House and he still has landscaping jobs to finish before freeze up. He is not happy. Looks like more snow coming for you this weekend.- rob g
- Post #18
- Forum: Blowing Smoke Around the Smoker.
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Makin' bacon part deux
How does the bacon brushed with maple syrup cook up? Do you get the sugars burning when you fry it? Do the maple flavors come thru? I've not had any luck getting the maple flavors into the bacon.
