Just finished packing up 3# of buckboard bacon

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

chadinclw

Meat Mopper
Original poster
Jul 21, 2011
169
10
Clearwater, FL
Last evening I smoked up a buckboard bacon butt that had been curing for 10 days. 

Soaked, dried, rolled and tied, lightly peppered, and then smoked for about 4 hours using the Hi Mountain instructions.

Taste tested some before freezing and it didn't suck!

de321240_DSCN0536.jpg


b891ac21_DSCN0538.jpg


6a0cf9fd_DSCN0540.jpg
 
Looks great!!!

 Did you get  enough smoke to satisfy your taste in 4 hrs???

The last i did i cold smoked it for 12 hrs.
 
Looks great!!!

 Did you get  enough smoke to satisfy your taste in 4 hrs???

The last i did i cold smoked it for 12 hrs.
I got what I wanted/expected. I did the 150 for 45 minutes with no smoke and then up to 200 until I got an internal of 140. I added chips a couple of times. I'm going to be curious to see the results next time with a more constant smoke generator. I was looking for a mild bacon.
 
Ahhh, There is the difference i cold smoke all my bacon .
 
I got what I wanted/expected. I did the 150 for 45 minutes with no smoke and then up to 200 until I got an internal of 140. I added chips a couple of times. I'm going to be curious to see the results next time with a more constant smoke generator. I was looking for a mild bacon.
 
I cold smoke mine too. Usually 10-12 hours.

It will be interesting to hear which you like better,

when you cold smoke the next batch.
 
Looks good, but 4 hours may be a little light for smoking BBB.

I smoked my last batch for 12 hours, and was very happy with the results.

You're looking for color to tell you when it's done

1a2732ea_DSCF2949.jpg


Todd
 
Looks good, but 4 hours may be a little light for smoking BBB.

I smoked my last batch for 12 hours, and was very happy with the results.

You're looking for color to tell you when it's done

1a2732ea_DSCF2949.jpg


Todd
This was the first buckboard bacon in a while and I was using the MES 40 for the first time in this process (not the first time I've used the MES - just to clarify 
biggrin.gif
 ). I'll be using more smoke next time. For the record, when you smoke for 12-24 hours are you keeping below any specific temperature? I mean, hard core cold smoking under 90 degrees, or under 150 or so to keep from rendering out the fat? Curious minds and all that!!
 
I cold smoke mine for several hours. The extended smoking times mentioned would be cold smoking time which you can do since the meat is cured. Check out the Amaze-N-Smoker from Todd. It is awesome.

After my cold smoke time, I will hot smoke at low temps to bring up to about 140 degrees, going higher than that, you risk rendering fat.  Others differ, this is just one person's method.

Good luck and good smoking.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky