First try at Buckboard Bacon QVIEW

Discussion in 'Smoking Bacon' started by ol' smokey, Sep 29, 2009.

  1. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    I've been meaning to try this for some time now. Had a package of 2 boneless butts I was gonna use for PP. I decided to use the part of each butt that had the bone in and tie them up for the PP. The two other pieces were totally intact and weighed about 4 lbs. each. I used a the basic dry rub from the book Charcuterie. Cured the for 10 days, rinsed and tried the fry test for saltiness. No need to soak this time.
    I smoked them with a mixture of wood pellets at 160° for about 6 hours and an additional 3 hours for them to reach 145° internal. Cooled on the racks over night. This morning I cut some slices and fried 'em up. I was totally surprised at the flavor and crispiness. Definetly will be doing this again.

    One of the pieces rubbed with the cure.

    After curing for 10 days ready for the smoker.

    In the smoker. I have'nt started the smoke as yet

    Finished and cooling

    Just sliced and fried.

    Thanks for looking.
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Very nice [​IMG] Looks like some good eating
  4. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Looks awsome...i need to make more my self
  5. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    That really looks great![​IMG]
  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Really nice looking. I can smell it all the way over here.[​IMG]
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man that looks good. Great job smokey I just hope mine goes out that good. What temp did you smoke it at and what temp did you take it out at?[​IMG]
  8. fire it up

    fire it up Smoking Guru OTBS Member

    Great pics, I love the final shot of the fried up crisp bacon [​IMG]
  9. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    mballi3011, I set the smoker for 160° and took the meat out when it reached 145°.
  10. that looks amazing. Good job!
  11. rw willy

    rw willy Smoking Fanatic OTBS Member

    Very nice.
    Buckboard is better then canadian any time.
  12. nate_46

    nate_46 Meat Mopper

    I have to say that you bacon looks really good. BLT"S with avocados and a nice cold beer...... Just thinking out loud.
  13. They do have some beautiful color!

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