Another Buckboard Bacon

Discussion in 'Smoking Bacon' started by ol' smokey, Nov 23, 2009.

  1. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    Two weeks ago I boned out a butt for the bacon and cut it into smaller hunks, just to speed up the cure. I used a all purpose dry cure recipe from the book CHARCUTERIE, the same one I use for all my dry cures. Cured the meat for two weeks, turning every couple of days. Next time I think I'm going to use a brine cure to see how that works, maybe some other flavors as well.

    Here they are all cured and rinsed off.

    In the smoker at 140° for one hour. Kicked the temp up to 160° and smoked for the next five hours. Finally raised the temp to 170° and finished them to an internal temp of 155°. The whole process took almost 12 hours.

    Out of the smoker and cooling down in the house.

    In the morning I sliced and packaged it. Here's some of the sliced bacon.

    Thanks for looking.
  2. warthog

    warthog Smoking Fanatic

    That Bacon looks real nice and tasty.
  3. Nice looking bacon. Never had buckboard. How does it compare to streaky?
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Those sure look good...[​IMG][​IMG]
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice looking bacon there.[​IMG]
  6. alx

    alx Master of the Pit OTBS Member

    Nice looking bacon.Fine eats you will have....[​IMG]
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    You just have to love that buckboard bacon it's so good and just almost makes me all giddy. Yumo

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