Buck Board Bacon by SQWIB - Photo Overload

Discussion in 'Bacon' started by sqwib, Oct 17, 2012.

  1. nozzleman

    nozzleman Smoking Fanatic

    I believe he was smoking some of the salt out of it during the ice bath soak.  Great post and good looking BBB!
  2. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    Man oh MAN!

    That wiped me out. Those beans look delicious. The breakfast bagel have me hunger pangs!

  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Dang... I missed this one.......[​IMG].. Freekin awesome Sqwibb...............[​IMG]
  4. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    I Bow To You My Friend!
  5. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Great job !!!
  6. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Very nice!
  7. michael ark

    michael ark Master of the Pit

    Another great post . Everything looks great. You set the bar verry high my friend.:yahoo:
  8. Excellent!!!

  9. dward51

    dward51 Master of the Pit OTBS Member

    Just regained consciousness from the BBB overload.  Wow, oh wow......  just awesome
  10. This is a great instruction  thread!!  Pictures are great too !! Thank you Thank you etc..       !!!!    judy
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Great looking BBB.... and the accompanying photos are killer....  [​IMG]  ....
  12. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Thanks for the inspiration SQWIB. I just ordered an AMNPS so I could start cold smoking stuff and BBB is 2nd on my priority list (the wife wants some smoked cheddar for her holiday mac and cheese so that's 1st).

    When it comes to smoking meat, there's always a lot of talk about brisket which is very good, but(t) pork is King to me,..... and BACON (belly and BBB) is the jeweled crown on the King!

    Nice pics. Thanks.
  13. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The pics are awesome and I will be heading East for one of them Bagel Breakfast Sammiches ASAP...JJ
  14. arnie

    arnie Smoking Fanatic

    I gotta put this on my todo list
  15. deanoaz

    deanoaz Meat Mopper

    SQUIB, your my hero.  I have a butt in cure right now that will come out on the week of 11/5 and I am going to be tracking your process.

  16. I know this post is 'older', but I was looking into making some bacon and came across buck board bacon.  I have made some belly bacon before with my grandpa in his smoke house, but I don't think we ever made any out of a pork butt.  (If he did, I don't remember...)

    Anyway, being in S. Texas, I don't get much opportunity to make this during the year, so I plan to sick this one in the recipe vault and save for winter time.  At least I get a long time to watch for butt sales :)

    I think I'll try to make enough to last my family all year.  

    One question, in case anyone is still following this thread.  Do you think I'll save $$ by making bacon vs buying it in the store?  Sometimes I know making things at home are more expensive and I justify that by the difference in quality and controlled environment, but this time, I'm just curious.
  17. sqwib

    sqwib Smoking Guru OTBS Member

    For me it was just for fun and to try it, maybe someone will chime in soon as to costs.

    I prefer store bought bacon over BBB, However...on a sandwich, the BBB is pretty darn good.
  18. RedNeck, for decent bacon you will pay $3.50 and up per pound. Not that Corn King crap that they put on sale for $1.99/pound.

    Skinless bellies run me $1.87/pound by the case. (~40#)

    Pork Butts are $1.08/pound by the case. (~60#).

    @SQWIB, maybe I missed the why microwave after frying. Is that to reduce the grease in it?

    I gotta try all those recipes that you posted. Looks delicious. Thanks.
    Last edited: Apr 16, 2013
  19. Sorry, duplicate post.
    Last edited: Apr 16, 2013
  20. -
    Last edited: Oct 16, 2013

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