Just finished packing up 3# of buckboard bacon

Discussion in 'Smoking Bacon' started by chadinclw, Jul 24, 2011.

  1. 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!



  2. captturbo

    captturbo Smoke Blower

    That stuff is gorgeous!
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    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.
  4. 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.
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Looks great, nice job.[​IMG][​IMG]
  6. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Ahhh, There is the difference i cold smoke all my bacon .
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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.
  8. tjohnson

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

    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


  9. 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 [​IMG]  ). 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!!
  10. venture

    venture Smoking Guru OTBS Member

    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.

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