First BBB w/QView

Discussion in 'Smoking Bacon' started by bombdawgity, Mar 15, 2015.

  1. While I was in Florida I helped BamaFan slice his BBB and taste tested it. I loved it so he gave me some cure to take home. Finally got around to doing my first batch.
    Process:
    -I started with a 10.5lb butt, deboned, and cut in half. I decided to leave the fat cap on since it seems to be way leaner than belly bacon.
    - I put the cure on both pieces.
    - 1 of them I decided to do just plain and the other I decided to make peppered.
    - They set in the cure for 2 weeks, I turned them daily.
    - After curing I pulled them out and rinsed them off.
    - Smoked in the MES for 10hrs using hickory pellets in the AMNPS.
    Chamber temps:
    1 hr at 100 deg
    1 hr at 110 deg
    Etc all the way up to 190 then held there till the meat hit 140 IT
    - I hung my meat from a homemade rack that was inspired by someone on here. Didn't have enough hooks so I had to improvise, so I used chop sticks that I had. Hey it worked!
    - I had every intention to rest for 24hrs then slice but one of the dogs got real sick so I froze and sliced a week later.
    - Wife loves it, I love it, so I would say it was a success, good thing since I ended up with 8lbs of Bacon. The only thing I would change, I would add more black pepper after rinsing. It looked like a good bit was still on there but I didn't taste much pepper this morning for breakfast.
    Here they are in the cure:

    Hanging in the smoker:

    Peppered cut in half getting ready to freeze:

    Sliced pic of the plain hickory smoked:

    Sliced pic of the peppered:

    All 8lbs vacuum sealed. You can see a 1lb bag of "soup meat" in the bottom, it's the ends and little scraps from slicing:

    Breakfast, final product:

    If you haven't tried this, you should! I paid $1.04/lb for this butt and the cure was free so for $11 I got 8lbs of bacon, I don't think that can be beat!
    Thanks for looking
    Kyle
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks great Kyle, I just put my first BBB in cure last nite !

    Your looks really tasty !

    :points1:
     
  3. I appreciate it, hope everything goes smooth with yours. I want to try belly bacon, but I haven't seen a cheap price on it around here, and this taste good so I probably won't bother looking anymore.
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Thanks, I hear ya on the price of bellies... They are really proud of them here. I put in 7 lbs of BBB for less than $10 so I may stop pricing bellies at least for a while ! I'd like to cure a belly just to mark off my "I really would like to try that" list !
     
  5. Same here, I want to try to smoke everything once, but bellies and even briskest are just to high. I've done a few brisket flats but I can't bring myself to do a packet yet. I can get butts for about $1/lb all day so I'll just keep trying new stuff with them for now.
     
  6. reinhard

    reinhard Master of the Pit OTBS Member

    Buckboard bacon is great and your stuff looks very tasty!!!!  Been awhile for me, time to do some.  Thanks for the pics.  Reinhard
     
  7. Thanks Reinhard, I don't think I'll be buying bacon very often. I wasn't sure how they would work for ABTs, but it was perfect. I had to use a toothpick because I sliced it to thick and was scared it wouldn't stay wrapped. Anyway, thanks again.
    Kyle
     
  8. tropics

    tropics Smoking Guru SMF Premier Member

    Kyle that looks great I may have to do 1 of them my self some day.  [​IMG]
     
  9. Thanks Tropics, I can honestly say you won't regret it. I want to try maple next but real maple syrup is expensive so I will probably just try brown sugar. The wife says no more till most of this is gone.
     
  10. A little late to the party But it looks great  certainly deserves  [​IMG]  

    Gary
     
  11. grillmonkey

    grillmonkey Smoking Fanatic

    Never tried bacon, but this got me thinking I should. If it tastes as good as yours looks, it definitely has me interested.
     
  12.  
  13. Well coming from a guy who bleeds bacon fat, it's really good. I ended mine off for about a minute and it was just enough, not to salty. Thanks for looking.
     
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Just about missed this and I am glad I didn't. Nice bacon, Kyle.

    [​IMG]

    Disco
     
  15. Thanks Disco, and thank you for the points.
     

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