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“BBBB”—Bear’s Buckboard Bacon (Pic Heavy)

Discussion in 'Bacon' started by Bearcarver, Nov 4, 2018.

  1. pc farmer

    pc farmer Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Missed this yesterday.

    Great step by step as usual.

    Looks great
     
  2. Bearcarver

    Bearcarver Smoking Guru OTBS Member


    Thank You Chris!!
    Great Stuff---And at this price, much cheaper than Pork Belly.
    And Thanks for the Like.

    Bear
     
  3. browneyesvictim

    browneyesvictim Master of the Pit ★ Lifetime Premier ★

    Another great post Bear. looks delicious!
     
  4. Bearcarver

    Bearcarver Smoking Guru OTBS Member

    Thank You Warren!
    You'd love this stuff---It's even better than CB.
    And Thanks for the Like.

    Bear
     
  5. Bearcarver

    Bearcarver Smoking Guru OTBS Member


    Thank You Tom!!
    It would be OK as long as you could keep your heat where you want it.
    For BBB, I like to keep it low enough for Hours so I can put plenty of smoke on it.
    Then I like to take it up a little higher so I can finish it with an Internal temp of 145° or a little more, so I can eat it cold or just warm it up a little before eating it.
    If your Smoker (Grill) is too hot, it won't have time to get good smoke, before it gets to 145°, plus if it's too hot, you can cook too much fat out.
    And Thanks for the Like.

    Bear
     
  6. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Sorry I'm late John. Just now saw your post.
    The color on that bacon is fantastic!! And I love the idea of all that extra meat, as compared to a belly.
    Question for you. You hot smoke yours so you can eat it hot or cold. Is there any reason I couldn't cold smoke it for 10 or 12 hours instead?? Reason being that neither Miss Linda nor I can eat fat unless it's crisped up like fried belly bacon--just can't get it down. If I cold smoked it, then I could fry it longer and crisp up the fat. Otherwise we'd both be trimming all the fat off each slice--that would be a real waste of flavor.
    POINT
    Gary
     
  7. Bearcarver

    Bearcarver Smoking Guru OTBS Member


    Thank You Gary!!
    Sure you can do it just like you do belly, but it's not needed.
    The reason I Hot smoke BBB and CB is because they are so much more lean than Belly Bacon.
    So I only heat up CB, because there is next to ZERO Fat on CB, and much of my BBB only gets lightly fried, because it has very little Fat, and the parts of the BBB that does have a good amount of Fat on it, I can Fry that longer to crisp up the Fat. Just because I Smoked it to 145° IT, doesn't mean I can't Fry it more Crispy. It just means I have the option of "Melt in my Mouth Lean Bacon" or "Crispy Fatty Bacon", and I choose both depending on which part of the Pork Butt I'm eating.
    Hope that makes sense.
    Like Al asked me "Was it Crispy?"
    Well---NO--It's not Crispy until you Fry it---It's never Crispy right from the Smoker, no matter how you Smoke it!

    And Thanks for the Like, Gary.

    Bear
     
  8. Bearcarver

    Bearcarver Smoking Guru OTBS Member

    Thank You John!!
    This stuff is Great for BLTs. Melts in your mouth & more flavor than Belly Bacon. IMHO
    And Thanks for the Like.

    Bear
     
  9. Bearcarver

    Bearcarver Smoking Guru OTBS Member


    Thank You Rob!!
    Yup, Belly Bacon & BBB have to learn to share Fridge space!!!

    Bear
     
  10. nanuk

    nanuk Smoking Fanatic ★ Lifetime Premier ★

    Delicious!!!
     
  11. Bearcarver

    Bearcarver Smoking Guru OTBS Member


    Thank You Justin!!
    And Thanks for the Like.

    Bear
     
  12. Bearcarver

    Bearcarver Smoking Guru OTBS Member


    Thank You!!
    Glad you like my Step by Steps.
    I like this BBB a lot more than CB, because the Fat in the Butt makes it more Moist & the Bacon flavor is more pronounced in the Butt than in a Pork Loin.

    Bear
     
  13. kawboy

    kawboy Smoking Fanatic

    I think you're talking me into trying this one of these days! So, what makes buckboard bacon different than regular bacon?
     
  14. Bearcarver

    Bearcarver Smoking Guru OTBS Member


    I'd have to say Leaner, usually Cheaper, More Flavor, and this one was about the most "Melt-in-my-mouth" Bacon I ever had. Also a lot easier to find for most people than finding a Belly.

    Bear
     
    nanuk likes this.
  15. Bearcarver

    Bearcarver Smoking Guru OTBS Member


    Thank You!
    You won't be Sorry.

    Bear
     
  16. kawboy

    kawboy Smoking Fanatic

    Thanks, I've got a couple butts in the freezer and a bunch of Tender Quick.
     
  17. nanuk

    nanuk Smoking Fanatic ★ Lifetime Premier ★

    up my way, the most expensive butt is still cheaper than the most inexpensive belly!

    crazy how that works.

    It reminds me of how chicken wings got so expensive!
    Back in the 80's you couldn't give them (Or belly) away.
    Today, they are the most expensive cuts!

    Being able to get a nice product out of the butt, like BBBB, is a great way to enjoy cured pork, AND save some money
     
  18. Bearcarver

    Bearcarver Smoking Guru OTBS Member


    Thank You!

    Bear


    Thank You BEV!!
    And Thanks for the Like.

    Bear
     
  19. Bearcarver

    Bearcarver Smoking Guru OTBS Member


    Thank You!!

    Bear
     
  20. Bearcarver

    Bearcarver Smoking Guru OTBS Member


    Great---A little Brown Sugar & you're good to go!!!
    PM me if you have any questions, so I don't miss the question.

    Bear