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Thanks bear! I was kind of wondering about sodium content for high blood pressure more than taste. I love salt taste. Hahaha

So I just finished my first BBB and it turned out awesome. I'm hooked. I love it!! So I have eaten bacon 3 mornings in a row now (I was excited about my bacon cut me some slack) and it got me thinking... This can't be good for me. I knew that from the get go but how BAD is it for me? I don't...

So... It tastes pretty great!!! I wouldn't say it's the same texture as bacon, it's between a ham and a bacon. It fries up nice though and for my first try I'm very happy. Thanks for all your help guys! This started as a $10 project and became expensive quick when I busted my slicer.

Alright, so I did it. I ended up only smoking it on Saturday from 10:30 to 5:30 and it hit the IT much faster than I anticipated. So next time I'm going to be a lot more careful of how I go about my temperature increases. It was - 15C all day and it performed much better than I had though it...

Good call, I'll just get someone to pull it out for me when the buzzer sounds.

Haha, isn't that the truth. I still couldn't wait, everyone was awake at 9 and I got it all in there at 10:30. If I hit say.. 130 IT but plan of frying the slices before eating all the time am I going to be ok? Or if I don't have the color I want could I smoke it again or should I just keep it...

So I figured I would just have to go on the shed and fire up the smoker this morning. Stupid me didn't think about the foot if ice built up around the door. So I woke up at 5 am went outside to grab the smoker and couldn't do it. I didn't want to wake everyone up so I don't have time today now...

So it should be relatively light smoke if my vent is wide open, I think I'll hit it for 6-8 hours of light smoke and try to hit that IT. It's going to be warmer tomorrow but still -20 so I'm hoping it'll get there. Lol

I was thinking about using this one but with my BOS and hickory pucks: 6:30 AM-------------------------Pre-Heat Smoker to 150°. 7:00 AM-------------------------Put loaded grill on second position, with top exhaust vent open fully, without smoke, to finish forming pellicle. 7:30 AM————————-Load...

Thanks guys, I am following bear carvers recipe as close as I can. The one thing I can't really find out is how long it gets hit with smoke. Looks like it's in there for about 10 hours but how long should the smoke be on?

Rinsed and soaked for 15 minutes and patted dry with paper towels. I think the cure got all the way through!! Fry Test... Smells like bacon... Kind of looks like bacon... Holy S***! This tastes like bacon! Into the fridge from Thursday evening to Saturday morning. Didn't season it at...

It was in the brine for about 16 days. I only moved the bag around 3 times... I will move it more next time but it seemed fine on the fry test. Trimmed up the picnic hock Brine time, followed pops brine recipe. Left it in there for 16 days. Baxter thinks he's getting some.

I've got it trimmed brined and in the fridge to get the pellical on it... It won't let me post photos for since reason but I'll put em up from work tomorrow.

Hey guys, after some help from atomicsmoke I decided to try making BBB with a picnic hock I bought for 9 bucks. I figured if I messed it up it's not going to matter that much. I appreciate any feedback you can give. Cheers!

Alright, so it's butchered and pretty even. I'll be mixing the cure tonight and getting it started. Always waiting for his share.

Yeah, I will be de-boning it first. Awesome idea, I guess I'll start a thread tonight or tomorrow to keep you posted and see if it works or not.  Thanks for the help!!

Ohhh... Duh, sorry about that. So if I can butcher out the bone it might work.

This one looks like it has pretty decent fat to meat ratio for bacon as long as I can butcher it properly. I'll wait a bit and see if anyone see's any other problems with it but it only cost my $10 so I'm willing to give it a shot if there's no big problems with it. Thanks Atomic!

Hey guys, Like I was saying in the Roll Call forum sections. I am NEW to this game. Since I haven't found anything in the search about this I'm gonna assume it's probably a dumb newbie question... I have a nice fresh picnic hock at home and I was looking at some of the recipes for Buckboard...

Hey Everyone, My name's JP and I've been lurking on here for quite a while and picking up on some awesome tips. I'm new to smoking and curing store/butcher bought meat. I have however been smoking and dehydrating wild game since I was a kid. Sometimes with success and sometimes with... Less...