First Buck Board Bacon W/QVIEW finished pics!!

Discussion in 'Bacon' started by bluebombersfan, Apr 15, 2011.

  1. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Here is my first buck board bacon.  I soaked for one hour in fresh water after a 13 day cure.  Then did a fry test and it tasted great!!!  Can't wait for the smoke!!

    [​IMG]

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    I set MES to 100 for an hour then up to 150 and smoke for three, here is after three hours!

    [​IMG]
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Lookin' good---Keep it going!

    This is gonna be great!

    Bear
     
  3. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    [​IMG]

    Here is the completed BBB, I will put itin the fridge tonight and slice tomorrow.  I will include a picture.
     
    meateater likes this.
  4. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Man, You're Smokin' Up A Storm!

    Bacon always tastes better the next day

    Todd
     
  5. chefrob

    chefrob Master of the Pit OTBS Member

    az
    good lookin BBB..........nice color!
     
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Nice job, you'll be hooked after a taste of that. 
     
  7. fife

    fife Master of the Pit

    [​IMG]
     
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice looking bbb........ This is on the top of my list of things to do............
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    WOOOHOOO! Can't wait to see you cut into it. It has great color!
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice color!

    What IT did you take it to?

    I hope you went out and got a Butt or two, because those tasty little pieces will disappear in minutes!

    Bear
     
  11. porked

    porked Smoking Fanatic

    Excellent! I want some!
     
  12. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    I brought the IT to 140.  I will be slicing and trying it out right away!
     
  13. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    [​IMG]

    Here are a few pics fryin.

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    And a final pic!!!!  This bacon is out of this world!!!!  I can't believe how good it tasted.  It was a bit salty for the wife so next time I will soak it for another hour or two.  But what a great tasting bacon.  Some guys say a cross between bacon and ham but I think this taste like the best bacon I have ever had!!!!!  HOOKED!!!!!!

    [​IMG]
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great!

    As long as you admit you have a problem, you'll be fine!

    Better start curing another batch!

    Bear
     
  15. rbranstner

    rbranstner Smoking Guru OTBS Member

    BBB really is some good stuff. My wife and I love it. It can get  a bit salty so it would be best to soak it longer. You can always  add a pinch of salt on your bacon once its fried if you absolutely need more salt flavor but you can't take it out of the meat if it wasn't soaked long enough. Also maybe have your wife try a piece of the fry test  if she didn't this  time to see if it's still to salty for  her.
     
  16. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    for sure i will let her try the fry test next time.  I guess I will have to take care of this batch myself..............[​IMG]
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member


    I always have Mrs Bear sample my fry tests, and the only time I ever had to soak to get rid of extra salt flavor was with "Hi Mt BBB".

    My own mix with TQ has always been just right.

    Real sorry to hear you have to eat that whole batch yourself!  [​IMG]

    Bear
     
    Last edited: Apr 16, 2011
  18. rbranstner

    rbranstner Smoking Guru OTBS Member

    Oh darn! haha
     
     
  19. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    What do you use in your own mix?
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member


    Same as for my Belly Bacon & Canadian Bacon:

    1/2 ounce (1 TBS) of TQ (exactly) per pound of whole meat (rub on first).

    1 tsp to 1 TBS of Brown Sugar per pound (rub on second).

    Then after curing, but before smoking, I sprinkle on CBP, Garlic Powder, and Onion Powder.

    Bear
     

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