First try at buckboard candy, I mean bacon.

Discussion in 'Smoking Bacon' started by gersus, May 23, 2011.

  1. gersus

    gersus Smoking Fanatic

    I'm lovin' my MES, so I'm finally gettin' to cook up some good stuff!

    I gave BBB a go yesterday. Thanks to ChefRob and  Bear for their contributions!

    I tried my best to follow instructions...lol

    I used TQ (as directed on the bag), garlic and pepper, and some raw sugar.

    I rubbed it down and left it in the fridge for 7 days. I soaked it in ice water for an hour after removing it from the fridge. 

    I put 'em in the smoker and kept the temp around 120 for the first couple hours then bumped it up later cuz it was getting late.  Total smoke time was 5 1/2 hours. I only used a few chips of hickory.

    Pulled 'em out at 140 degrees, I wanted to wait till 160 but it was getting late.

    I let them cool, then wrapped them and put them in the fridge. At lunch today, I couldn't wait any longer so I cut some off and fried it up. Not bad!! Especially for my first time. 

    Saltiness is good, flavor is good, smokiness is good. 

    I typed this all up and then my browser crashed when attaching pics... arrgh!
     
  2. gersus

    gersus Smoking Fanatic

    [​IMG]
     
  3. gersus

    gersus Smoking Fanatic

    How does the color look? 

    [​IMG]
     
  4. nogoer

    nogoer Meat Mopper

    Colors look fine to me!
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Gersus, Thanks, Now I have to find more butt on sale and make bacon. That makes me hungry !!! 

                                                                                 [​IMG]
     
  6. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Looks Great!!
     
  7. gersus

    gersus Smoking Fanatic

    Thanks guys! We cooked up some last night and it seemed even better than at lunch! Definitely a hit at my house.

    [​IMG]
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Very Nice !!!!

    The color on post #2 and post #7 is perfect !

    The color in post #3 is too blood red-------Must be the camera & lighting.

    I'm betting you'll be making more real soon!!!!

    Thanks for showing,

    Bear
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great!   [​IMG]
     
  10. ravanelli

    ravanelli Fire Starter

    That looks awesome.  What cut of meat did you use and what size?
     
  11. hardslicer

    hardslicer Smoking Fanatic

    MMMMM....if it looks like bacon, and taste like bacon......it's gotta be bacon!
     
  12. rbranstner

    rbranstner Smoking Guru OTBS Member

    BBB is some great stuff isn't it.
     
  13. gersus

    gersus Smoking Fanatic

    Ravanelli-It was a 5 1/2 pound butt roast. :)

    I will definitely be doing much more of this!!
     
  14. frybob

    frybob Fire Starter SMF Premier Member

    I made my first BBB this weekend also. I used Deejays recipe and  I let it soak in cold water for the two hours but it is a bit too salty. So I let it soak over night in cold water. It took alot of saltiness away but it is still a bit too salty for my taste. I'll have to try you method without the salt next time. Don't get me wrong, it is delicious, just a bit salty. I've been buying the low sodium bacon at Costco for about 10 years now so most other bacon seems salty to me.

    Bob
     
  15. meateater

    meateater Smoking Guru SMF Premier Member

    Guess what I'm eating this morning? Sure aint some store products. BBB. [​IMG]
     
  16. gersus

    gersus Smoking Fanatic

    Awesome, Meateater!

    FryBob - From what I've read from the good folks here, soaking any longer than 30 minutes doesn't accomplish much.  The salt/water ratio equalizes within 30 minutes. I'd try changing the water a few times and doing a fry test till you get the taste you're looking for.
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's right---change the water every half hour. You can also put some potato slices in the water. That will help get rid of salt too.

    If it's that salty, I would do it for two hours, changing the water every 30 minutes. Then test it again. Do more if needed.

    Bear
     
  18. frybob

    frybob Fire Starter SMF Premier Member

    Thanks for the tips. I'll give it a try on my next BBB adventure.
     

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