“BBBB”—Bear’s Buckboard Bacon (Pic Heavy)
- Thread starter Bearcarver
- Start date
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Thank You Chris!!
Great Stuff---And at this price, much cheaper than Pork Belly.
And Thanks for the Like.
Bear
Thank You Warren!
You'd love this stuff---It's even better than CB.
And Thanks for the Like.
Bear
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
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
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
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
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
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
I think you're talking me into trying this one of these days! So, what makes buckboard bacon different than regular bacon?
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
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
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
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