Buckboard Bacon.....(because all the threads made me do it)

[daveomak]

Thanks for all the previous threads about BACON. I had to make another batch.

After 7 days in the beer fridge with rub and cure #1, rinsed off, in front of the fan for 2 hours, in the smoker at 120* with chip tray removed and damper wide open, a beautiful pellicle formed and on to the smoke.

 Lil devil pellets in one and hickory chips into the other.

Added more pellets to get more smoke. 6 hrs total smoke. Final Int. Temp. 143*.

Off to the fridge for a rest.

The rival slicer is short on length of throw. Had to cut the sections short to fit on the sliding table.

Med. Fat

Heavy fat.

Very lean.

I had to add oil to the pan and I added a tsp of water to steam the bacon.

Man O Man is this good. Not your everyday bacon. Spicy, smokey with a slight burn to the tongue from the spice mix.  

Once again, this is basically Chef Robs recipe I followed and have used it on pulled pork too. It is a keeper.

Thanks for lookin'.......Dave

 

[tjohnson]

Looks Awesome Dave!

Great Artery Clogging Breakfast Too!

TJ

 

[masterofmymeat]

I would eat that all day long. If I stay in this forum, I'm either going to die from a heart attack

or suffocation from not breathing while eating....That Bacon looks great...a small sting you say

from the spice mix...pm me for my address to mail it to. Good job.

. 

 

[daveomak]

Looks Awesome Dave!

Great Artery Clogging Breakfast Too!

TJ

All natural, except for the cure #1 and what ever they put in the bread. Real butter, even........on light rye with caraway seeds.

I ain't goin' down fightin'...........I'm goin' down smilin'.......great food.....good friends........maybe a good cigar and a whiskey with a beer chaser...... Life is waaayyyyy to short to not live it, like you meant it.......live hard and fast, die young and have a beautiful corpse.......May you be in heaven a half hour before the devil knows you're dead.........

 

[fpnmf]

Looks good Dave!!

 Craig

 

[roller]

Looks real good. Bear has a great step by step....thats the one I use....real easy to follow and perfect instructions...

 

[alaskanbear]

Look super, BBB is my next endeavor..

Rich

 

[Bearcarver]

Looks outstanding Dave!!!

Nice BearViews too!!

And that final plate is just plain Perfect!!!

Thanks,

Bear

 

[meateater]

Great looking BBB ! 

 

[pops6927]

Very nice BB Bacon, excellent Qviews too, Dave!  What a great color all the way through!  What megapixel on the Qviews?  Sharp as they can be!  Great job!

 

[venture]

Just pass me a plate of that please?

Maybe two plates?  I aint gunna live forever anyway.

Good luck and good smoking.

 

[nwdave]

Nice bacon.  Be sure to save the trimmin's for smoked beans.  I've got a nice batch saved up so far for the Colorado trip.  It's really gonna put the wicked in Dutch's Wicked Baked Beans.

 

[daveomak]

I would eat that all day long. If I stay in this forum, I'm either going to die from a heart attack

or suffocation from not breathing while eating....That Bacon looks great...a small sting you say

from the spice mix...pm me for my address to mail it to. Good job.

. 

You want me to mail the recipe or some bacon ???  Here are chefrobs 3 recipes and tutorials....Mix, match anything but the cure.....I use a variation of the southwest rub.......not much variation........just enough to call it mine and still give him credit....

http://www.smokingmeatforums.com/forum/thread/103430/bbb-x-s-3

Very nice BB Bacon, excellent Qviews too, Dave!  What a great color all the way through!  What megapixel on the Qviews?  Sharp as they can be!  Great job!

pops, camera has 4.0 mega pixel printed on it. Don't know what that means ???? I found the pics were clearer when taken at a distance (3ft.) and then fix/crop to a "zoom" type shot.

Anyway, all this brine/dry rub stuff, Your brine concentration is my next test. I think I just realized (duh !!!)  what you were talking about when it comes to tenderness etc.

Next time, same rub, same amounts, same time in the cooler, same smoke, same temps, YOUR brine. I do have a loin I cound try to make canadian bacon. Whole loin $1.99 / lb. Good deal. Cr8p I paid 2.29 for the butt last week.   Never fear........more smoke will appear.......  


 

Nice bacon.  Be sure to save the trimmin's for smoked beans.  I've got a nice batch saved up so far for the Colorado trip.  It's really gonna put the wicked in Dutch's Wicked Baked Beans.

I'm thinkin' lima beans and bacon ends and pieces.  Just my thingI guess. OK I know it is sacreledge but.......Bush's vegetarian out of the can....cold...are my fave....

ham hocks, ham, baco in lima beans is great.... I'm weird......but you knew that already. HAHAHAHAHAHA

 

 

[beer-b-q]

Looks Great Dave...

 

[SmokinAl]

Looks awesome Dave!

 

[alelover]

Great lookin breakfast there Dave. Bacon looks delish.  Lima beans with bacon sounds great too with real butter of course.

You might want to be careful though. That rye bread has a lot o carbs.

 

[Bearcarver]

I'm still lovin' that plate!!!

I can't help it !!!

Bear

 

[alaskanbear]

Would love to love that plate in person!!  Us bears gots a pork fat lovin that goes way beyond face value..LOL

Rich

 

[chefrob]

Once again, this is basically Chef Robs recipe I followed and have used it on pulled pork too. It is a keeper.

Thanks for lookin'.......Dave

that is a thing of beauty right there dave! when i get my act together i'll be sending you up some heat to grind in yer rubs........
 

 

[scarbelly]

that is a thing of beauty right there dave! when i get my act together i'll be sending you up some heat to grind in yer rubs........
 

Ok Dave that looks awesome and Rob - I got my hand up too