Made up some more BBB (pics!)

Discussion in 'Bacon' started by gersus, Mar 28, 2012.

  1. gersus

    gersus Smoking Fanatic

    The supply of buckboard bacon (BBB) was getting dangerously low in the freezer so here we go.

    I dry cured three slabs I saved back from recent sausage endeavors, about 7-8lb total.

    (This is not to be confused with dry curing like with sausage)

    All I did was weigh each piece, add appropriate amount of TQ, some garlic pepper, and some brown sugar and rub it all over them in a ziploc. 

    A week later here we are... I soaked them in ice water for about 30 minutes.

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    In the smokehouse

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     I like to lay mine down. I picked those grates up at Lowes on clearance last fall for like $7 or so. They're the perfect size for my smokehouse.

    I let them dry for about an hour before I added smoke. Then I fired up the AMNPS about half or so full of hickory, oak, and apple. I'm not the biggest fan of oak to be honest but I've found that using some oak in the mix adds a bit of familiarity to the foods since oak is the main tree around here and is so commonly used. 

    I ran the smokehouse at about 120 for about 10 hours.

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    The AMNPS did a great job as always. 

    I threw 'em in the fridge overnight and sliced them tonight. 

    Here we go...

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    Mmmmm! I love this stuff!!

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    I'm really liking the resealable bags.

    Thanks! 
     
  2. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    NICE BBB!!!! I will be smoking some Sunday hopefully !!!!!
     
  3. gersus

    gersus Smoking Fanatic

    Can't wait to see yours Shoneyboy!
     
    Last edited: Mar 28, 2012
  4. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Wow that looks deadly!
     
  5. That looks great! I've got a small piece going on the smoker tomorrow for bf's dad.
     
  6. drakin

    drakin Fire Starter

    NICE!!! BBB...what slab of loin is that?...the last BBB I made was from sams but unsure what the cut was...anyway it didn't have as much marble as yours.

    Thanks
     
  7. gersus

    gersus Smoking Fanatic

    Thanks guys (and gal) ;)

    It isn't loin. They're slabs from pork butts I bought from a butcher. It was the first time I'd bought from them, but not my last.
     
  8. sam3

    sam3 Smoking Fanatic

    That came out great! Something I would like to try someday.
     

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