My first buckboard bacon w/q-view

Discussion in 'Smoking Bacon' started by dbryson, Feb 25, 2008.

  1. dbryson

    dbryson Fire Starter

    My first buckboard bacon came out great using the Hi Mountain Buckboard bacon cure, thanks to everyone here. I was probably a bit excessive with my trimming of the pork butt, since I ended up with three pieces, but it came out okay anyway. After curing for 14 days (2 days longer than recommended), I smoked it on my WSM to 140 degrees. It is a bit salty, perhaps the extra 2 days of curing? I think I'll try a loin next. The three pictures show the pork butt after curing, but before smoking and then after smoking and then sliced after smoking. The flavor is awesome!
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  2. richtee

    richtee Smoking Guru OTBS Member

    Nice thorough cure. You could try a soak in cold water for a day if it's THAT salty. And leave some fat. Hard to fry without it. Then again, you can add a bit of EVOO to the pan too...more healthy, eh.

    On edit: Gotta watch temps with EVOO... "low and slow" - as it were.
     
  3. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Looks great.
     
  4. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    dbryson
    Great Qveiw, i still have to try this....
     
  5. desertlites

    desertlites Master of the Pit OTBS Member

    good looking bacon, and ya soak in water for a day,changing water every few hours-and fat is good on bacon-ends up in the bacon greese cup-nice job.
     
  6. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Those look great, can't wait to try these out! Supper job!
     
  7. dbryson

    dbryson Fire Starter

    Man, this stuff is so good. Best BLT's ever!
     
  8. kookie

    kookie Master of the Pit OTBS Member

    Looks good.....Good job...............Glad it turned out for you........Its always fun trying new things..........
     
  9. cowgirl

    cowgirl Smoking Guru OTBS Member

    Mmmm, good looking bacon.[​IMG]
     

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