Couldn't help myself....buckboard bacon first try!

Discussion in 'Smoking Bacon' started by tlzimmerman, Feb 17, 2010.

  1. tlzimmerman

    tlzimmerman Meat Mopper

    Alright well I have been seeing all these amazing bacon posts in the forums, and about the last two times I have bought bacon on sale I have been disappointed with the outcome, the flavor just isn't that great. turn to try! Can't do any worse than the story guys right?

    I stocked up on butts not so long ago when they were on sale, this little guy looked pretty fatty to use for pulled pork, but I think its about perfect for buckboard bacon. I have no idea what I am doing as far as cutting it, so I cut it how I thought bacon should look, however I am pretty sure I didn't do it the best way though, after thinking about it next time I am going to try lengthwise I think. Oh well, It should slice up somehow and I will try another way. This butt had a rather large bone in it, so it made it difficult to slice.


    Once sliced in about 1.5-2 inch thick pieces I patted it dry, and added my dry rub. Starting simple, did 1 part tender quick, 1 part brown sugar, and .5 parts course grind black pepper. I had just over 5 pounds of meat when I was done, so I did just over 5 Tbsp of tender quick, should be about right. I then dredged and really worked it in the meat, man did that meat start sweating right away.



    Put it in the bag, vacuum sealed it, and in the fridge for 7-10 days. I think the way I cut mine 7 will be plenty, but I might not get to smoking until 8 or 9 or 10 days, we will see how next week goes.



    Any suggestions on smoke temps and times would be great, it seems that lots of people smoke bacon lots of different ways, I think I am almost going to cold smoke it at about 100 degrees or so if I can get my gosm there with some charcoal in it.
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    I smoked mine along with ribs so I was hanging around 225 degrees and I pulled the BBB once it reached internal temp of 140.
  3. chefrob

    chefrob Master of the Pit OTBS Member

    looks good so far...........
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I would suggest smoking at 120 or less if you can all your really looking for is the smoke your going to cook it prior to eating it. Smoking at the high temps tends to render the fat thus the final product suffers at least in my opinion. As for slicing next time I suggest you look on the end find the flat part of the bone and slice it lengthwise right along the bone then cut the bone out of the piece its left in and cure and smoke it in just two pieces it makes for easy figuring cures, spices and handling that way
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Some cold smoke, some hot smoke. I usually take my MES up gradually to no higher than 200 degrees. I have pulled the bacon out at 129, 140, and 150 degrees. They are all G-R-E-A-T. To me it just doesn't seem to matter.

    BTW: I take my Canadian Bacon up to 160 degrees. That way you can eat it as is, or just heat it up a little----It melts in your mouth!

  6. tlzimmerman

    tlzimmerman Meat Mopper

    Great suggestion on cutting the meat, I was thinking of doing just that and its good to hear thats the way others do it....pretty sure I screwed this one up but heck.....I bet it stil eats! I think it would slice really well after smoking the way you describe.

    Thank you.

    Also Bearcarver thanks for the tips on smoking, I think I am going to try it cold this time around. Good to hear there is more than one way to make a pig into bacon!
  7. tjohnson

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


    Slice a little off at about 6 hours and fry it up. If you like the flavor, pull it. If it's not smokey enough, fire the smoker up for another couple hours. I made the mistake of too much smoke for waaaay to long, but I did make some excellent creosote!

    I tried to maintain 130*-140* and the internal temp only got to 120*, but good smoke flavor. Let it rest for 24 hours before slicing/packaging

    Dry your slabs in the smoker for the first 45 min or so. If they are "Wet" when you start, the smoke will stick to the moisture and you'll get streaks on your meat. Don't smoke too heavy, or you can get a "Creosote" flavor to your meat!!


  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm not a bacon guru but I have done some BBB a couple of time and I would do just what jerry said to do. He says he doesn't think he knows but I have eaten his bacon and he knows how to make bacon. We are soon going to meet up with laurel (sumasmoke) and mike (jaxgator) and brian (Groupher sandwich) and me and jerry and we are all making a bunch of bacon.
  9. tlzimmerman

    tlzimmerman Meat Mopper

    Curse the bad CF cards for the camera! Lost all the pictures of the smoking and finishing of the bbb!

    I ended up smoking at about 130-150 for 3-4 hours, the color was very nice so I cut a chunk off and went and tried it and it was I pulled it all and cooled it, it sat for a couple hours, I halfed a slab and cut a piece from the middle, it had good smoke flavor too so I went ahead and cut it and packaged and froze most, the rest is for supper and breakfast tomorrow. Man.....this stuff just flat blows away store bought bacon.......I am a convert!
  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Congrats glad to hear it came out well!!!

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