Smokehouse Full of Buck Board Bacon!

Discussion in 'Smoking Bacon' started by pops6927, Dec 4, 2011.

  1. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    My youngest son had a pork butt in his freezer he wanted to process into Buck Board Bacon, so he unthawed it and boned it out, trimmed it and got it ready to put down; all he needed was some curing salt so we stopped by his house and I added a tbsp into his dry mix for him.  He was at the airport receiving his 4 yr. old daughter (custody mess..) and when he got back he added water and brined it.  

    In the meantime, seeing how I'd have to run the smokehouse anyways, I bought two butts and boned and trimmed them out for buck board (well, he did it for me, lol!) too and put them in brine also.  (It's nice having two grown sons to do these things for you, glad I taught them how before I couldn't any more!).

    Today is smoking day!  Got it all in the smokehouse and got it started, may have to refill the propane though but early enough that it shouldn't be a problem.

    [​IMG]

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    It's been raining steady all night, but the way I have the smokehouse situated it is facing into the porch and protected by it, so rain or shine, I can load, smoke and unload and not get wet!
     
  2. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Lookin good Pops.  I will be over later this evening.
     
  3. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    lookin good waiting for the money shots when its done!!
     
  4. africanmeat

    africanmeat Master of the Pit OTBS Member

    lookin good i will wait
     
    Last edited: Dec 4, 2011
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    The bacon is looking good. It sure looks like that smoke house is  well seasoned. I love the color on  the walls on the inside.Sounds like you must be running some heat in the smoker. What temps are you at and when are you going to pull them. My next batch I have been throwing around the idea of doing a true cold smoke since I have never made bacon that way before.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yes Pop's are you using heat? If so what temp are you smoking at & are you going to take the BBB to an IT of 145?

    I have never hot smoked BBB. I always cold smoke it for 10-12 hours with Todd's AMNPS.

    I'm wondering what the difference in flavor & texture is between hot or cold smoked BBB?

    By the way I love the color of the inside of your smokehouse too.
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    OH YEAH, THATS SOME NICE SMOKIN.

    I sure do miss my smokehouse [​IMG]
     
    Last edited: Dec 4, 2011
  8. tjohnson

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

    Great Start Pops!

    Todd
     
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Pops, morning... Iffin you need any pointers.... someone here will help ya.....[​IMG]
     
  10. raptor700

    raptor700 Master of the Pit OTBS Member


      If Pops needs help.........................we're all in trouble  [​IMG]

    looking good pops
     
  11. venture

    venture Smoking Guru OTBS Member

    Looks great so far, Pops.  I sure do like that well seasoned smokehouse, too!

    Good luck and good smoking.
     
  12. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Now that right there is funny... I don't care who ya are... :th_roflmao:

    you go Pops... ur Da man
     
  13. michael ark

    michael ark Master of the Pit

    That was funny [​IMG]great start pops
     
  14. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Heh heh heh!  Got 'er done A-OK!  

    [​IMG]

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    Son's batch is on the left, mine is on the right.

    Pulled it when it hit 154°; so it is fully cooked and can be eaten cold or heated through, fried, baked, etc.  Unlike many of y'all that have teenage or younger children that mind, mine are fully grown and independent, living on their own, so I don't trust their judgement whatsoever at all any more... [​IMG]

    It's fully cooked and that way they can't hurt themselves, lol!

    After it cools I'll show a sliced Q or 2, add it in to the post!

    I did have to refill the propane at about 2 pm; weighed it before I started and it was 19.5 lbs (an empty tank is about 18 lbs), but it burned from 7am to 2pm before giving out.  The new tank "should" have weighed 38 lbs, but exchange places never refill to full, it weighed 31.9 lbs.  A tank usually lasts me about 3 - 10 hr smokes.  Went to Walmart and swapped it out and got it going again, only down about ½ hr. as it's 2 blocks away.  That's the price you pay for convenience.  An exchange tank is $14.88 so I'm paying about $1.00/lb.
     
    Last edited: Dec 4, 2011
  15. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Pops.. are you a hand slicer or machine slicer ??
     
  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Pops, evening.... Looks like you got her done without anyones help.... I'm impressed.... You are gettin' better at this smokin' meat stuff..... Dave

    by the way... Looks real good.... [​IMG]
     
  17. michael ark

    michael ark Master of the Pit

    [​IMG]Looks great .I just paid $20 for a exchange.
     
  18. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That looks great Pops....JJ
     
  19. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    I have a small slicer:

    [​IMG]

    Nesco FS-150PR Professional Food Slicer  

    It does the job!
     
  20. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Where there's a will there's a way - a lot with my sons' and my wife's help, plus PJ the dog, too!

    [​IMG]
     

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