Back (Canadian) Bacon

[disco]

I could get some pork butts at .99¢ lb. and do that country bacon . That looks good.

Thanks for the kind words. If you haven't tried buckboard (butt) bacon you really should. It is great!

 

[Rings Я Us]

Yes Buckboard.. lol thanks!

Not sure how much or long to use chunks on charcoal for smoke while doing buckboard.

 

[disco]

I would recommend going as low a temperature as possible to get smoke on it as long as possible. Do a minion and keep it around 160 to 180 F if possible. You want a long smoke. It is even better if you can cold smoke for few hours if you have an AMazeN product. However, I have used my mini with a minion smoke and got it to 170. I smoked to an internal temperature of 140 F which took about 5 hours and it turned out great.

 

[Rings Я Us]

I would recommend going as low a temperature as possible to get smoke on it as long as possible. Do a minion and keep it around 160 to 180 F if possible. You want a long smoke. It is even better if you can cold smoke for few hours if you have an AMazeN product. However, I have used my mini with a minion smoke and got it to 170. I smoked to an internal temperature of 140 F which took about 5 hours and it turned out great.

I can smoke with charcoal all day at 50 or 40 degrees on my ECB this time of year.. it's just a matter of 5 or 6 charcoal briquetes and a chunk of wood every hour .

 

[Rings Я Us]

Good recipe .. easy. that's a nice grill..

 

[disco]

Cool! Give it about 4 hours at low temperature and then kick it up to 180 F and cook to an internal temp of 130 to 140 F however long it takes.

 

[disco]

Thanks. I used my Bradley Electric and mini charcoal smoker for a couple of years and then got lazy.

 

[Rings Я Us]

Cool! Give it about 4 hours at low temperature and then kick it up to 180 F and cook to an internal temp of 130 to 140 F however long it takes.

Sounds good.. I will go over a Bearcarver post also before I do it too.. I'm not sure if he uses the Tender Quick , but I think he does..

Go Verlander! X Tiger..

 

[mdboatbum]

Looks delicious as always!! I see you have a TV show now!! That's really cool!!

 

[browneyesvictim]

Sorry I'm late to you CB party Disco! Looks fabulous! I will call it CB because BB is already "Buckboard" not "Back" bacon.
(wouldn't want to confuse anybody...). LIKE!

 

[idahopz]

Nice work Disco!

 

[disco]

I could get some pork butts at .99¢ lb. and do that country bacon . That looks good.

Go for it. It is great!

 

[disco]

Sounds good.. I will go over a Bearcarver post also before I do it too.. I'm not sure if he uses the Tender Quick , but I think he does..

Go Verlander! X Tiger..

He does. I stopped using it because it isn't available locally. It works great.

 

[disco]

Looks delicious as always!! I see you have a TV show now!! That's really cool!!

Thanks! The 10 people who watch it seem to like it!

 

[disco]

Sorry I'm late to you CB party Disco! Looks fabulous! I will call it CB because BB is already "Buckboard" not "Back" bacon.
(wouldn't want to confuse anybody...). LIKE!

Har! I will have to live with that! Thanks for the point!

 

[disco]

Nice work Disco!

Thanks!

 

[driedstick]

Looking good disco,,, looking good,,,, One question, why did you fry some up when it was already smoked to temp?? just to warm it up??

 

[Rings Я Us]

I decided to cold smoke mine for a couple days.

 

[disco]

Looking good disco,,, looking good,,,, One question, why did you fry some up when it was already smoked to temp?? just to warm it up??

Thanks, DS! First, I don't considered 140 smoked to temp. If I want to be able to eat it cold, I would take it to 150 F. The reason I cook it to between 120 and 140 is it is so much easier to slice. I have done cold smoke and then sliced. When I cook them up, I don't notice much difference between the cold smoke and the ones I finish with a hot smoke so I go for the easier slicing. As for cooking it, either way, frying it crisps the fat parts which I love!

 

[disco]

I decided to cold smoke mine for a couple days.

Good choice!