First Time - Buck Bacon w/ QView of course.

Discussion in 'Smoking Bacon' started by tcounts, Jan 17, 2010.

  1. OK, so I've done two batches of Canadian Bacon, and am beginning to understand the whole cure then smoke concept. I picked up some of those "fake rib" cuts of pork shoulder a couple of weeks ago, turned half of it into some awesome BBQ, and decided to attempt Buck Board Bacon with the rest.

    So trolling through the forums for recipes, I ended up curing the meat in Morton's TQ, onion powder, garlic powder, and brown sugar then into the fridge for two weeks.

    Soaked, smoked with hickory until 130F, chilled, then sliced.

    I'm pretty happy with the outcome, although I think I'll skip some of the sugar next time. It's sweeter than I was expecting.

    So now a question for the experts:
    What is the "flavor" that screams "BACON!" Is it just more smoke? Is it the meat used: Pork belly instead of pork shoulder? This batch tastes more like a non-salty country ham, than "BACON!". I would, however, easily use this in place of an expensive Italian prosciutto.

    Bacon after rinse and soak:

    Bacon after smoking, I cut the meat in half to better fit my meat slicer:


    First batch ready for the oven:
  2. brohnson

    brohnson Smoking Fanatic

  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    That looks like it turned out great.
  4. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    It sure looks great. BACON is that magical mix of pork belly, salt, sugar, and smoke. Must be the proportion of each, but I know what you mean.
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    I know right where you're comin' from. I'm not a pro, but my taste buds are pro's. My own personal opinion would be to get what you call the "flavor" that screams "BACON!" , we need more smoke, for longer times, and it should help to use mostly a stronger wood, like Hickory, yet add a little Apple and/or Cherry to sweeten. Also as much as I love Buckboard Bacon & Canadian Bacon, I think the "real bacon flavor" you're looking for is best found in Belly bacon.

    Naturally this has been just my opinion,
  6. Thanks MP and BC!

    Apparently in my neck of the woods, it's not easy to find pork bellies. I have a buddy who is the meat manager at a grocery store, and he says even he can't get them. I would have to go to a specialty meat market to find them. Local stores have specials on loins and butts all the time though, so that's what I'm experimenting with.

    So I think I'll play around with smoking at lower temp for longer and maybe mixing in some liquid smoke during the cure.

    On the plus side my Spaghetti Carbonara this evening was AWESOME! I'm looking for more bacon recipes to use up all this batch , so I can start another!
  7. walle

    walle Smoking Fanatic OTBS Member

    Great Job, T.
    I'm hooked on the stuff - all Bearcarver's fault ya know [​IMG]!

    Hey - curious about the last picture - is that you you cook your bacon, or do you have some sorta secret plan like bacon jerky???

  8. old poi dog

    old poi dog Master of the Pit OTBS Member

    Great job on the Bacon. [​IMG]
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now that bacon looks really good. I saw the out of the smoker Qview but then I saw this ready for the oven and you lost me there. WHY??? I thought you smoke it and then you fry it or something like that.??? But it looks awesome.
  10. morkdach

    morkdach Master of the Pit OTBS Member

    whay he said^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^:icon_neu tral:
  11. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    The bacon looks great. Nice job.

    By cooking the bacon in the oven the grease drips down onto the pan underneath, makes it less greasy.
  12. marty catka

    marty catka Meat Mopper

    If you've never "fried" your bacon like that you ought to try it. Stays out of the grease and cooks up nice. BTW- that is some fine looking bacon. Just a noobie here, but I might have to try that while it's still cold outside. MMMMMM!
  13. Ding Ding Ding - we have a winner!

    Cooking bacon in the oven is easy, cleaner, and you can do a BIG batch at once.

    375 for 20-30 mins depending on the bacon...

    Or 350 in a convection oven < zoom>

    Thanks for the kind words.
    I've already had friends asking how they can make their own bacon, so I may be in the bacon making business soon.
  14. csmith2884

    csmith2884 Meat Mopper SMF Premier Member

    I can send you my address to take that batch off your hands..hehe
  15. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Looking Bacon...[​IMG]
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Your Bacon Looks GREAT !
    I think it might have been the amount you are cooking that confused many of us. Are you doing it all right away like this----then heating it up some way at a later time? That could be a trick I'd like to know about. Maybe you just had a bunch of buddies over for a "bacon sampling party"?
  17. Ahhh, now I understand. That was just one pan full, about 1/10 of the total I made. My thought was if I'm heating up the oven, might as well fill up the whole pan. It's cut pretty thin, so there were a lot of small slices, but not really a whole lot of bacon.

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