1 more Buckboard Bacon thread to look thru....

Discussion in 'Smoking Bacon' started by daveomak, Mar 13, 2012.

  1. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    A couple of weeks ago I bought 60#'s of butts and made stuff I posted previously....  I put the "chunks" in the bags with cure# 1 and salt and demerara sugar....  9 days later, rinsed under running water really well and dried and hung in the smoker to form a pellicle.... cold smoke 70-80 deg for 12 hours....   slowly raised temp to 220 deg F and continued until BBB got to 150 ish internal temp (IT).... held there for an hour or so by lowering the temp of the smoker......


    Here is the BBB after an overnight rest in the refer........


    Trimmed the chunks up to fit in the vac-bags.....


    Here is a shot of the end grain.... that hole is either from a bacon bug or the Mav temp probe.... ???....[​IMG]...[​IMG]...


    Because the muscle was running the length of the chunks, and they were small in diameter, cutting across the

    grain of the meat is a necessity for tender, chewable pieces of pig.....

    These things I call BBB Medallions.... perfect for pig candy bites, or an a cracker after sitting under the broiler,

    or frying and covering with melted chocolate, sea salt and a dash of cayenne for a dessert treat...


    The trimmings are for beans etc.... anywhere bacon makes stuff better.......[​IMG]....


    Ready for the deep freeze...... 


    Thanks for looking.....  

    PS...... Bride says it tastes like Canadian Bacon....  Well, we do only live 45 miles from our dear friends to the north...

  2. gersus

    gersus Smoking Fanatic

    Nice color! Looks really good. [​IMG]
  3. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks good .
    Must have been bacon making weekend !
    Lots of BBB AND CB Threads
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Very nice! I just pulled a 8 Lb Belly out of Pops Brine and a few chunks of a Pork Sirloin that will be Tasso by tomorrow...JJ
  5. This is NOT what I should be looking at when I'm hungry!!! [​IMG]

    Job very well done, in my humble opinion!!!
  6. venture

    venture Smoking Guru OTBS Member

    Looks great, Dave!

    Good luck and good smoking.
  7. jalan43

    jalan43 Smoking Fanatic Group Lead

    Nice! I pulled mine out of Pops brine today too! Cover with maple syrup,molasses,brown sugar and spices. Will smoke on Thursday!
  8. looks tastey Dave! nice Job
  9. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Awesome Dave.........................[​IMG]

  11. Great looking BBB...now see you've gone and made me realize I'm hungry!
  12. harleysmoker

    harleysmoker Smoking Fanatic

    MMmmm looks great!
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Thanks for the nice comments....  all my stuff is stolen from you....  Nice to be appreciated as a "food recipe thief"....  Dave

    Thread and taste test, and applicability for jambalaya would be good....  I need to convince bride that tasso is the way to go in Jamba.... Dave

    I'm waiting for pics and tutorial....  Dave


    Paybacks are something we all look forward to.....  hahahaha.....  Dave

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