Christmas Buckboard Bacon

Discussion in 'Smoking Bacon' started by pignit, Jan 6, 2010.

  1. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I've been in KY at my fish camp for about 2 weeks and my internet connection there lets me enjoy the forum but not fast enough to upload my pics so I'm doin a little catchin up. I made Buckboard bacon for Christmas presents this year. I seasoned them with garlic powder, onion powder, black pepper... and TQ for the cure.


    These sat in the fridge for about 16 days.... into the sink to soak with a couple of water changes for about 4 hours..... then I let them sit in the fridge for another 48 hours.


    Then into the smoker.......


    I kept the smoker between 140 and 180 with most of the smoke around 165 with some hickory... sat in there for about 6 or 7 hours.... let it get away from me a little. Was going to pull them at 140 - 145 but they came out just a little over 150.


    These things always turn out sooooo tasteeee. I love em. I kept one... gave my neighbor one.... slicing one for my Father in law and I think maybe I ate one while sleep walkin... somehow.... one is missing.


    Thanks for checkin out my QVIEW..... hope you all had a wonderful Christmas.
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    This is really good looking bacon - Congratulations on a great product
  3. morkdach

    morkdach Master of the Pit OTBS Member

    great start on the bbb do ya have any finished pics ya know slice and stuff[​IMG]
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Should be a great batch there Dave...
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    So, you eat in your sleep too? [​IMG]

    Looks good.[​IMG]
  6. alx

    alx Master of the Pit OTBS Member

    Nice work man......[​IMG]
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now thats some good looking bacon but I wish I could have seen some of it sliced but I know it looks good. Now I have done a couple of them and I also like to leave it longer then it says to cause it seems to have a deeper more intence flavor.
  8. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I do now. This is one Butt. 2 packs of really nice slices... one pack of scrappy slices.. and a pack of pieces and bits. Had some fried up this evening in the bottom of a bowl of smoked chicken and dumplins... awesome.



  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Man, that's some good looking buckboard you sliced up there.[​IMG]
  10. rbranstner

    rbranstner Smoking Guru OTBS Member

    Man the sliced pictures make me want to go get some of mine and fry it up!
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks outstanding Dave!
    Thanks for getting my keyboard all slobbered up!

    Well deserved------>>>>>[​IMG]To you!

  12. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Geez oh man, that is some great looking stuff. Man, nice job.[​IMG]
  13. Awesome job. Looks great and I bet very tasty.

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