Buckboard Bacon Bear-View

Discussion in 'Smoking Bacon' started by bobdog46, Nov 7, 2011.

  1. I made some bbb with a boston butt using Hi Mt bbb seasoning & cure. I let it cure for 8 days in a ziploc then smoked it for 9 hrs till the IT hit 145. I took it out, let it cool and then sliced it up. It came out great with a good hammy flavor. Now I am looking for a pork belly and will use the Hi-Mt BBB seasoning for my first try @ cold smoking using an AMNS that I just ordered.[​IMG]      
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks real good, Bob!!!!

    Doesn't look like it will last long though!!!   [​IMG]

    Thanks for the view,

    Bear
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now your bacon looks good and like bear said It doesn't last long so you better fine some bellies real soon.
     
  4. tjohnson

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

    Yup, Better get makin' Some More!

    Looks Great

    How'd you like the taste?

    Hi Mountain Cure is too salty for me, and there are lots of recipes on SMF to check out

    Todd
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great!

    Nice job Bob!
     
  6. roller

    roller Smoking Guru SMF Premier Member

    I do want to try that and yours looks just great !!!!!
     
  7. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Great looking BBB!!!!
     
  8. The instructions said to cure for 10 days - Since it was a small roast and fairly thin after i butterflied it, I cured it for 8 days in a ziploc. I rinsed it real well then soaked it in ice water for an hour and rinsed it again. I then pat dried it and let it sit for a couple of hours till it reached room temp. Then it went in the smoker at 150 for a few hours then bumped it up to 180 till I had an IT of 145. The flavor was great and it was not too salty.
     

Share This Page