Makin' Bacon (Buckboard)/Qview

Discussion in 'Smoking Bacon' started by petewoody, Feb 4, 2010.

  1. I recently deboned a butt and cut in half horizontally. I cured using Mortons TQ, brown sugar et al and vacuum packed for 10 days turning daily. Rinsed, with one change of water, and smoked at less than 200F for about five hours to an internal temperature of 140F. I refrigerated overnight and sliced (knife) earlier today. I have pigged out on bacon and egg sandwiches and bagged four pounds for freezing. I am very happy with the results and thank everyone for all the tips posted here.
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Mighty fine looking.
  3. chefrob

    chefrob Master of the Pit OTBS Member

    that looks great!
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Yepper that some mighty fine looking bacon you have there Pete. now just think how much money you are going to save now that you can make your own bacon to. Now you can move onto differant bacons and then you can try a homemade corned beef you think the bacon is good wait itl you make your own pastrami.[​IMG]have to go out to you for the first of many bacon smokes.
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Congrats it looks good [​IMG]
  6. morkdach

    morkdach Master of the Pit OTBS Member

    wow that looks great here is my last batch all thick cut with cbp.
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...[​IMG]
  8. john3198

    john3198 Smoking Fanatic

    Glad this worked out for you. I made my first batch of BBB a week or so ago, and it is great. Never will buy bacon again, except for cheapo stuff to wrap ABT's and fatties.

    Nice job.

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