A small run of Buckboard Bacon

[DougE]

I wasn't going to bother posting, but hey, it's bacon!

Used my standard dry cure:
1.5% salt
0.75% sugar (I usually use brown sugar)
0.25% Cure#1
I didn't use any additional spices in this batch, and honestly, I don't really find that garlic and other spices really come through in the finished bacon. You're only getting spice on the very edge of each slice since the additional spices don't really penetrate the meat like the salt and cure do.
Cured for 14 days, and let dry for 24 hours on a rack in the fridge.

I ran just a smoke tube with a 50/50 blend of cherry and hickory for the first couple hours, then ran the Camp Chef at 160* with the same pellet blend until they hit 145*. You gotta love that color the cherry brings out!

Rested on a rack in the fridge for 24 hours, then sliced. The one on the left really didn't have much meat to fat, so I cubed it up to grind for use in other things.

 

[TNJAKE]

Looks awesome Doug. Nice work bud

 

[Sven Svensson]

Another DougE work of bacon art!

 

[pc farmer]

Boy that looks good. I am out of bacon.

 

[DougE]

Looks awesome Doug. Nice work bud

Thanks, Jake.

Another DougE work of bacon art!

Thanks, Sven. I dunno about a work of art, but I guess it has to be, considering it's bacon lol.

Boy that looks good. I am out of bacon.

You need to fix that, Adam. I pretty much keep a bacon production line going. When one batch comes out of cure, another batch gets started pretty quick.

 

[pc farmer]

I need to raise more pigs. That's the issue.

 

[DougE]

I need to raise more pigs. That's the issue.

Brokenhandle can probably send a few your way, lol.

 

[Brokenhandle]

Looks great Doug! That cherry does give them some great color! And I might have a few pigs around lol! But they aren't mine, I'm just their caretaker.

Ryan

 

[pc farmer]

Looks great Doug! That cherry does give them some great color! And I might have a few pigs around lol! But they aren't mine, I'm just their caretaker.

Ryan

You can't lose a few? Lol

 

[Brokenhandle]

You can't lose a few? Lol

dang thing about being honest! Sad thing is these are raised so lean the belly sucks

Ryan

 

[DRKsmoking]

Great looking BB bacon Doug. I have not tried to make this style yet. And great colour on them also

David

 

[SmokinEdge]

Nice job Doug. All looks fantastic. I can almost smell it!

 

[tx smoker]

Very nice!! I'm still needing to get my butt in gear and make some more of this. Yours looks excellent!! Beautiful color on those slabs of meat.

Robert

 

[Ringer]

That looks absolutely amazing. I have GOT to try this. You have really got this dialed in and looking beautiful. I bet it tastes just as good.

 

[chopsaw]

Doug , I like the way you did the cross cut / slice . Nice work bud . Looks great .

 

[Bearcarver]

Beautiful BBB, Doug! (Old Age--but I fixed it)
Now I'm Jealous!
Like.

Bear

 

[Rafter H BBQ]

Nice work Doug, that BBB looks phenomenal! Man, I need to replenish, thanks for the reminder!

 

[DougE]

Great looking BB bacon Doug. I have not tried to make this style yet. And great colour on them also

David

Thanks, David. You need to try buckboard. Cherry/hickory, or cherry pecan will give you that nice color.

Nice job Doug. All looks fantastic. I can almost smell it!

Thanks, Eric. You schooled me on the whole process, so yeah, I get perfect results every time I make bacon.

Very nice!! I'm still needing to get my butt in gear and make some more of this. Yours looks excellent!! Beautiful color on those slabs of meat.

Robert

Thanks, Robert!

Doug , I like the way you did the cross cut / slice . Nice work bud . Looks great .

Thanks, Rich. I did the cross cut to try and get longer pieces, but I don't know if that's going to affect the texture yet.

Nice work Doug, that BBB looks phenomenal! Man, I need to replenish, thanks for the reminder!

Thanks!

 

[bauchjw]

Beautiful! That looks so good I can hear them sizzling and my mouth is watering! Awesome work Doug!

 

[Nefarious]

That's what I want mine to look like. Totally awesome.