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First Buckboard Bacon

saugeyejoe

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First stab at buckboard.  ~3.5 lbs pork shoulder, TQ and brown sugar for 7 days.  Coated with pepper, onion powder and garlic powder.  Cooked at 225 until IT reached 165.   Took a break then sliced.  Tastes a lot like canadian bacon, not as much marbled fat as i was expecting. Oh well, tastes damn good......



 

scarbelly

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Most of us smoke them a little lower and slower since it is cured but I am sure it tastes great either way. Congrats now you are hooked
 

saugeyejoe

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Thanks Scarbelly,  I will definitely try low and slow next time.  Whats a good temp to cook it at?
 

meateater

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Looks good, I just pulled a bag out of the freezer for BBB and eggs this weekend. :)
 

chefrob

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i cold smoke mine for 8hrs and then i treat it like regular bacon............meaning fry it up to a fully cooked state.

 
Thanks Scarbelly,  I will definitely try low and slow next time.  Whats a good temp to cook it at?
 

DanMcG

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Looks good , nice color!
 

SmokinAl

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It sure looks good!
 

Bearcarver

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Thanks Scarbelly,  I will definitely try low and slow next time.  Whats a good temp to cook it at?
Looks Great!
 

Tell ya what:

I never did BBB to 160˚/165˚ before, but I want to try that next time, like I do my CB.

I have always taken my BBB to a much lower temp.

So next time, you try it at a lower temp, and I'll do it the way you just did.

I'l still "low & slow" it, to get it good & smoky, but I'll finish it at 160˚ internal temp.

I would like to be able to eat it cold, or just warm it up a little, after thawing it out, or removing it from the fridge.

Bear
 

tjohnson

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I've never smoked my BBB up to 160°, but I should, just to try it. 

My first couple batches, I smoked to an internal temp of 120°, but now I just cold smoke for 6 1/2 hours.

BBB tastes like bacon, but has the texture of ham.

Half the fun of our hobby is all the "Testing" we get to do!!!

Todd
 

saugeyejoe

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The downside of taking to 160......Its almost gone already.  I better freeze whats left before I eat it too.
 

bakerboy7

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Great job!  The batch that I did a couple of weeks ago was cold smoked, but I plan on hot smoking the next one.

Chris
 

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