First Buckboard Bacon

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saugeyejoe

Fire Starter
Original poster
Dec 24, 2010
59
10
Findlay Ohio
First stab at buckboard.  ~3.5 lbs pork shoulder, TQ and brown sugar for 7 days.  Coated with pepper, onion powder and garlic powder.  Cooked at 225 until IT reached 165.   Took a break then sliced.  Tastes a lot like canadian bacon, not as much marbled fat as i was expecting. Oh well, tastes damn good......

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Most of us smoke them a little lower and slower since it is cured but I am sure it tastes great either way. Congrats now you are hooked
 
i cold smoke mine for 8hrs and then i treat it like regular bacon............meaning fry it up to a fully cooked state.

 
Thanks Scarbelly,  I will definitely try low and slow next time.  Whats a good temp to cook it at?
 
Thanks Scarbelly,  I will definitely try low and slow next time.  Whats a good temp to cook it at?
Looks Great!
 

Tell ya what:

I never did BBB to 160˚/165˚ before, but I want to try that next time, like I do my CB.

I have always taken my BBB to a much lower temp.

So next time, you try it at a lower temp, and I'll do it the way you just did.

I'l still "low & slow" it, to get it good & smoky, but I'll finish it at 160˚ internal temp.

I would like to be able to eat it cold, or just warm it up a little, after thawing it out, or removing it from the fridge.

Bear
 
I've never smoked my BBB up to 160°, but I should, just to try it. 

My first couple batches, I smoked to an internal temp of 120°, but now I just cold smoke for 6 1/2 hours.

BBB tastes like bacon, but has the texture of ham.

Half the fun of our hobby is all the "Testing" we get to do!!!

Todd
 
The downside of taking to 160......Its almost gone already.  I better freeze whats left before I eat it too.
 
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