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BuckBoard Bacon ala Bearcarver. With Q/view

garyc

Smoke Blower
92
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Joined Apr 22, 2010
Bearcarver was kind enough to instruct me on the art of BBB in a different thread. Thanks to his wisdom I now have some of the best tasting pork I have ever had. I followed his instructions and butterflied a pork butt and rubbed it with 1 Tbs QT and 1 Tbs brown sugar per pound. I also seasoned it with pepper, garlic and onion powder. I then vacuum packed the two pieces and put into the fridge for 9 days.





After 9 days I rinsed them off and let sit in cold water for about 1/2 hour. I turned my MES on and warmed it to 140 deg. I put both halves in for an hour to dry them off. I then fired up my AMNS with hickory and let it smoke for another hour at 140 deg. I then bumped the temp up to 160 and smoked for about 6 more hours. When my AMNS ran dry I filled it with apple dust. After about 7 hours total the meat was up to about 125 deg. I then raised the MES to 180 deg and let it go another 2 hours until the BBB was to 160 deg. Bear mentioned that he was going to try it that way so he could eat it without a second cooking. So I thought I would give it a try.

After a total of 9 hours I was at 160 deg and this is what it looked like.



I got out my slicer and cut up one half of it. I will vacuum pack the other side whole and freeze it for later.





This tasted OUT OF THIS WORLD!!!! WOW!

It is sweet, smokey and very tasty! I smoked some cheese that will be ready in about a week and I think it will go great with this!

Thank you Bear! Once again you came through with some great advice!!!!
 

bassman

Master of the Pit
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Oh yeah, that's some purty bacon!  Good on Bear for helping you out.
 

bluebombersfan

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Looks great!  I have a hi mountain buck board bacon cure going now.  Should be ready to smoke mid week!!!  Hope it looks as good as yours!
 

meateater

Legendary Pitmaster
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Nice job on the BBB. That's about the leanest I've seen so far. Kudo's to Bear with the guidance. 
 

garyc

Smoke Blower
92
13
Joined Apr 22, 2010
Nice job on the BBB. That's about the leanest I've seen so far. Kudo's to Bear with the guidance. 
This is the first time I ever tasted BBB. It is kind of like a cross between ham and bacon. I assume it would be more bacon like if there were more fat and I hadn't cooked it to 160. No matter though, it was great!
 
 

SmokinAl

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Great job Gary! I can taste the grilled bacon & cheese sammies already!
 

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