First Buckboard Bacon

Discussion in 'Pork' started by saugeyejoe, Mar 31, 2011.

  1. saugeyejoe

    saugeyejoe Fire Starter

    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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  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    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
     
  3. saugeyejoe

    saugeyejoe Fire Starter

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

    tyotrain Master of the Pit

    Nice job on the CB looks tasty..[​IMG]
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Looks good, I just pulled a bag out of the freezer for BBB and eggs this weekend. :)
     
  6. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    MMMMMMMMMMM looks great!
     
  7. chefrob

    chefrob Master of the Pit OTBS Member

    az
    i cold smoke mine for 8hrs and then i treat it like regular bacon............meaning fry it up to a fully cooked state.

     
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    It looks good...
     
  9. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Looks good , nice color!
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It sure looks good!
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     
  12. tjohnson

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

    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
     
  13. saugeyejoe

    saugeyejoe Fire Starter

    The downside of taking to 160......Its almost gone already.  I better freeze whats left before I eat it too.
     
  14. bakerboy7

    bakerboy7 Smoke Blower

    Great job!  The batch that I did a couple of weeks ago was cold smoked, but I plan on hot smoking the next one.

    Chris
     

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