Buckboard Bacon

Discussion in 'Smoking Bacon' started by bobdog46, Mar 13, 2012.

  1. I had a Pork shoulder that I deboned and cut into 3 small roasts.  Cured for 10 days then rinsed them well. Covered with a good amount of black pepper then into the smoker till the IT got to 155.   Came out great !!![​IMG][​IMG][​IMG][​IMG]      
  2. big andy a

    big andy a Smoking Fanatic

    Looks good.  I have BBB in Pop's wet brine right now.

  3. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks good Thumbs Up
    just did some BBB and CB over the weekend
  4. Looks good! Getting ready to cure 20 lbs of butts.
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Dog, evening.....  Looks good....  thanks for the pics...  Dave
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

  7. After reading about BBB and the great successes ya'll have had I've just jumped in to try my hand at BBB.  Using Pops wet brine on a butt which I deboned, butterflied and have set in the refrigerator. [​IMG] Now the 10 day wait.  I'll post some pictures as I prepare it for the cold smoke using the AMZN with some cherry dust. Thanks for all of the informative posts, I feel very confident it will be great!  [​IMG]
  8. jalan43

    jalan43 Smoking Fanatic Group Lead

    Looks good! I finished slicing mine this morning. Two more butts in Pops brine! Thanks Pops! Jeff
  9. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    So it's a little hard to see, did you use POP wet cure?  looks like you hot smoked them?  How did the pepper come through? How about the pellicle, is it even necessary? Actually going to do my first this evening. I want to make it slightly peppery ( so the family can eat it too ) wondering if I should put pepper in the cure, after the cure or both?
  10. teeznuts

    teeznuts Master of the Pit

    Looking good! I just finished curing a batch and its soaking now.

  11. Sorry it took so long to answer !!  Been away for a while.  The pepper adds just the right amount of spiciness to the finished product. This was dry cured - rinsed - peppered - smoked.  I do not put pepper during the curing process.

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