First Timer Buck Board Bacon With Q-View

[mike johnson]

HiMountain BuckBoard Bacon

I started this BBB 10 days ago and this is what I've done so far today

At 12:30 I pulled the BBB from the bags and put in a pot of water for 90 min. (directions on box say 1-2 hours) I then rinsed of well and pated dry and placed on racks.

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• mike johnson
• Oct 20, 2012

I cut a piece out of the middle to do a fry test O.M.G. It was really good.I can't wait to taste it with the smoke.

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• mike johnson
• Oct 20, 2012

I then placed it in the fridge to form the pellicle (I hope I spelled that right) for about 7 hours.

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• mike johnson
• Oct 20, 2012

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• mike johnson
• Oct 20, 2012

I was originally going to cold smoke for 4 hours and then add some heat but since it’s going to be down to 43deg. tonight I figured I would cold smoke all night with a blend of Hick/Pit master for a full burn in my AMNPS.  It’s now 9pm and I just pulled the BBB from the fridge to sit in front of a fan for an hour. As you can see I added a nice layer of cracked black pepper to some of the pieces to make some ritchous B.L.T.’S for my dear wife.

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• mike johnson
• Oct 20, 2012

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• mike johnson
• Oct 20, 2012

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• mike johnson
• Oct 20, 2012

I put the BBB in the smoker at 10pm with a full load of 60% Hickory 40% Pitmasters . This should get me to about 6 am no problem. (We will see, it’s raining and I’ve never cold smoked in the rain).More pictures to come in the morning when I get up.

 

[junkcollector]

good grief that looks good....

 

[woodcutter]

Nice Job!
 

 

[daveomak]

looks good......  

 .. Dave

 

[mike johnson]

Well I just woke up and there is still T.B.S. coming from the smoker

I was a bit worried about the moisture in the air affecting the AMNPS pellets but it all seems to be just fine.Now I guess I'll make a pot of coffee and enjoy the quiet of the morning.I would also like to throw a big SHOUTOUT and THANK YOU to SHONEYBOY for answering all my questions that I had. He went over and beyond anything I expected and helped settle my nerves quite a bit.

 

[mike johnson]

So I just pulled the bacon out of the cold smoke after 9 hours and I'm sure I could have gotten another hour easy out of the AMNPS. I bumped the heat up to 105deg. and will hold here for a couple of hours to get some good color. Here is how they look after the cold smoke. Sorry for picture quality im using my phone.Not a whole lot of color but from what I've read you need a bit of heat to get good color.

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• mike johnson
• Oct 20, 2012

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• mike johnson
• Oct 20, 2012

 

[chefrob]

looks good and ya don't need any heat for color......................

 

[roller]

Looking good !

 

[mike johnson]

I know you dont have to add any heat but I was reading a thread on here how if the meat is kept at the temp that the animal is normaly when alive the tissue and fat becomes more suceptable to smoke penetration.

 

[chefrob]

it's always warm here so for me a cold smoke is sorta warm...............not sure about what you read.

 

[daveomak]

I know you dont have to add any heat but I was reading a thread on here how if the meat is kept at the temp that the animal is normaly when alive the tissue and fat becomes more suceptable to smoke penetration.

Mike, morning....  please read the thread linked below...  Do you know where the thread is that you are referring to ??  On occasion, we miss inaccurat information... It should be corrected.....   Thanks, Dave 

http://www.wedlinydomowe.com/meat-smoking/cold-smoking

 

[mike johnson]

Well it's done. I ended up cold smoking the bacon for 13 hours. Its now resting in the fridge except what I couldnt help myself frying up. It tasted great. Heres the final look atleast untill slicing.

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• mike johnson
• Oct 20, 2012

Some how I lost a picture of the other rack.

 

[mike johnson]

Heres some of the finished product.

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• mike johnson
• Oct 21, 2012

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• mike johnson
• Oct 21, 2012

 

[mneeley490]

Looks good Mike!

I'm following your lead and have some BBB in the smoker right now. No heat on it, though.

 

[diggingdogfarm]

Lookin' good!





~Martin

 

[lrfiv]

That looks mighty tasty - I'd get right on a second batch. If it's as good as it looks, it's not gonna last long!

 

[mike johnson]

Looks good Mike!

I'm following your lead and have some BBB in the smoker right now. No heat on it, though.

I turned the heat off within 20 min of starting it. It was 43deg. outside so the temp droped VERY quick. I ended up cold smoking for roughly 13 hrs. . It tastes GREAT.Good luck on your BBB.

 

[shoneyboy]

Mike, I missed you original post…..But it  

....For some reason mine never last long enough to worry about sealing them in a vacuum bag….LOL