Buckboard bacon

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
Jan 12, 2016
NE Ohio
I made 17# of buckboard bacon and it turned out amazing! I had 4 pork butts that I deboned snd cut in half saving the fatty top halves for the bacon and the bottoms were used to make smoked andouille sausage.

I used simple dry brine of
-1 1/2 tsp maple sugar
-1 1/2 tsp brown sugar
Per pound of meat and coated, bagged and put in the fridge for 7 days rotating and mixing every 2 days.
Pulled out and rinsed and soaked for 30 min then patted dry and covered with butcher grind black pepper and put on racks in the fridge overnight to form pellicle.
Pulled out the next morning to get to room temp while I got the smoker warmed to 120•
My mes 40 with a new mailbox mod and old tv cabinet to put It on.

Put in 1 hour no smoke and got a-maze-en pellet smoker loaded with pit master started.
Added smoke and let it go for 10 hours rotating the shelfs half way thru.
Pulled out and let cool then bagged and let mellow in fridge for 3 days. Then partially froze, sliced, and vac sealed.

  • Like
Reactions: Bearcarver
Nice Load !!---Looks Great, Chip!!!

Looks a lot like the way I do my BBB.

Nice Job!!

Last edited:
  • Like
Reactions: chippewa
Nice Load !!---Looks Great, Chip!!!:drool

Looks a lot like the way I do my BBB.

Nice Job!!Thumbs Up
Thanx Bear. I probably used part of your recipe. I used several and mixed and matched and changed with trial and error.

SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads