First Attempt a BUCKBOARD

Discussion in 'Smoking Bacon' started by thatcho, Feb 17, 2014.

  1. thatcho

    thatcho Meat Mopper

    Ok here is my first attempt at dry cured (w/pink salt) Buckboard bacon. Instead of cutting in half i cut into thirds and cold smoked for 6 Hours using Todd's pellets( Hickory & Peach) and AMNPT in my MB 30 dual fuel. Did not get alot of color but turned out great just sweet enough but with a great smell and hint of smoke. Not alot of pics sorry.

    Oh and almost for got the Cheezus that enjoyed a smoke bath.


    And a shout out to MR. T for all his cheese information. That is 5 pounds mild Cheddar and waiting on my order from Todd to get out some Havarti and Gouda. Oh and the new Vacmaster pro 260 should show up at the same time.... [​IMG]
     
  2. 05sprcrw

    05sprcrw Smoking Fanatic

    Looks great!
     
  3. sqwib

    sqwib Smoking Guru OTBS Member

     
    thatcho likes this.
  4. thatcho

    thatcho Meat Mopper

    Gentlemen i thank you for your kind words. I assure you every slice was enjoyed and treated with utmost respect.[​IMG]
     
  5. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      The buckboard looks good!

       Mike
     
  6. thatcho

    thatcho Meat Mopper

    Thnk u, It sure was.
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Once you get bacon in your blood you are doomed. LOL

    Looks really good.
     
  8. sqwib

    sqwib Smoking Guru OTBS Member

    So very true!

     
    Last edited: Feb 21, 2014

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