• 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.

Smokehouse Full of Buck Board Bacon!

pops6927

Smoking Guru
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
6,957
881
Joined Jul 23, 2008
My youngest son had a pork butt in his freezer he wanted to process into Buck Board Bacon, so he unthawed it and boned it out, trimmed it and got it ready to put down; all he needed was some curing salt so we stopped by his house and I added a tbsp into his dry mix for him.  He was at the airport receiving his 4 yr. old daughter (custody mess..) and when he got back he added water and brined it.  

In the meantime, seeing how I'd have to run the smokehouse anyways, I bought two butts and boned and trimmed them out for buck board (well, he did it for me, lol!) too and put them in brine also.  (It's nice having two grown sons to do these things for you, glad I taught them how before I couldn't any more!).

Today is smoking day!  Got it all in the smokehouse and got it started, may have to refill the propane though but early enough that it shouldn't be a problem.





It's been raining steady all night, but the way I have the smokehouse situated it is facing into the porch and protected by it, so rain or shine, I can load, smoke and unload and not get wet!
 

shooterrick

Master of the Pit
OTBS Member
SMF Premier Member
Group Lead
2,035
18
Joined Jan 13, 2008
Lookin good Pops.  I will be over later this evening.
 

rbranstner

Smoking Guru
OTBS Member
5,702
37
Joined Oct 18, 2007
The bacon is looking good. It sure looks like that smoke house is  well seasoned. I love the color on  the walls on the inside.Sounds like you must be running some heat in the smoker. What temps are you at and when are you going to pull them. My next batch I have been throwing around the idea of doing a true cold smoke since I have never made bacon that way before.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,412
6,157
Joined Jun 22, 2009
Yes Pop's are you using heat? If so what temp are you smoking at & are you going to take the BBB to an IT of 145?

I have never hot smoked BBB. I always cold smoke it for 10-12 hours with Todd's AMNPS.

I'm wondering what the difference in flavor & texture is between hot or cold smoked BBB?

By the way I love the color of the inside of your smokehouse too.
 

SFLsmkr1

Legendary Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
9,256
2,115
Joined Dec 25, 2010
OH YEAH, THATS SOME NICE SMOKIN.

I sure do miss my smokehouse
 
Last edited:

tjohnson

Smoking Guru
Staff member
Moderator
OTBS Member
SMF Premier Member
Insider
5,602
137
Joined Dec 29, 2009
Great Start Pops!

Todd
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,340
2,959
Joined Nov 12, 2010
Pops, morning... Iffin you need any pointers.... someone here will help ya.....
 

venture

Smoking Guru
OTBS Member
6,961
72
Joined Aug 1, 2008
Looks great so far, Pops.  I sure do like that well seasoned smokehouse, too!

Good luck and good smoking.
 

JckDanls 07

Smoking Guru
OTBS Member
Group Lead
5,618
391
Joined Sep 10, 2011
Pops, morning... Iffin you need any pointers.... someone here will help ya.....:ROTF
Now that right there is funny... I don't care who ya are... :th_roflmao:

you go Pops... ur Da man
 

pops6927

Smoking Guru
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
6,957
881
Joined Jul 23, 2008
Heh heh heh!  Got 'er done A-OK!  





Son's batch is on the left, mine is on the right.

Pulled it when it hit 154°; so it is fully cooked and can be eaten cold or heated through, fried, baked, etc.  Unlike many of y'all that have teenage or younger children that mind, mine are fully grown and independent, living on their own, so I don't trust their judgement whatsoever at all any more... 


It's fully cooked and that way they can't hurt themselves, lol!

After it cools I'll show a sliced Q or 2, add it in to the post!

I did have to refill the propane at about 2 pm; weighed it before I started and it was 19.5 lbs (an empty tank is about 18 lbs), but it burned from 7am to 2pm before giving out.  The new tank "should" have weighed 38 lbs, but exchange places never refill to full, it weighed 31.9 lbs.  A tank usually lasts me about 3 - 10 hr smokes.  Went to Walmart and swapped it out and got it going again, only down about ½ hr. as it's 2 blocks away.  That's the price you pay for convenience.  An exchange tank is $14.88 so I'm paying about $1.00/lb.
 
Last edited:

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,340
2,959
Joined Nov 12, 2010
Pops, evening.... Looks like you got her done without anyones help.... I'm impressed.... You are gettin' better at this smokin' meat stuff..... Dave

by the way... Looks real good....
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
18,699
3,093
Joined May 12, 2011
That looks great Pops....JJ
 

pops6927

Smoking Guru
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
6,957
881
Joined Jul 23, 2008
Pops, evening.... Looks like you got her done without anyones help.... I'm impressed.... You are gettin' better at this smokin' meat stuff..... Dave

by the way... Looks real good....

Where there's a will there's a way - a lot with my sons' and my wife's help, plus PJ the dog, too!

 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.