More Buck Board Bacon, batch's 1 & 2, pic heavy

[Jason]

Well I'm officially hooked on BBB! I have been reading and drooling over Dogtuk and BTKR and others posts for a couple years now and finally decided to give it a shot. I did about 12lbs of Pork butts and 8lbs of Pork loin. Cured them for 10days, flipped them on the fifth day. On the 10th day I soaked them in water for two hours and changed the water after one hour, after soaking I patted them with paper towels to remove excess moisture and then let the sit at room temp for 1hr, before smoking I covered one of the butts with pepper for pepper bacon. Smoked them at 200-225 for about 4.5hrs using 2 pans of Apple chunks.
I am extremely pleased with how well they turned out, the bacon tastes better than I could have imagined, sweet smokey flavor and the salt was very mild, and the Canadian bacon turned out great and was also a big hit with the family. Actually the wife said she had doubts about it before, but now she is hooked

[Jason]

after slicing

[dogtuk]

Oh Man thats Awesome nice job great looking bacon

[Wea300mag]

I agree, great looking bacon. I think your smoker is too clean though, you need to do some pork shoulders for pulled pork to fix that.

[Jason]

I agree, great looking bacon. I think your smoker is too clean though, you need to do some pork shoulders for pulled pork to fix that.

Actually its a new smoker I got for Christmas, BBB was the first load, replaced the little chief. sorry for the small pile of bacon chunks in the pic, forgot to get a pic before packaging.

[billythekidrock]

Looks great.

[huntlakewood]

Really nice job. I have 4 more day to make my first batch 

[WCTaxidermy]

I should know better than to read posts like this right before breakfast.   That is some fine looking bacon there Jason, great job!  John

[Jason]

Round 2 for me, I've got BBB cure on another 15lbs of pork butt 
This time I'll hit it with stronger wood, cherry or hickory maybe both 

[Skywagon_185]

I'm absolutely hooked!!!  Saw this thread a month or so ago and I just finished my 3rd batch.   AWESOME!!!  Smoked it for 8 hours.

I smoke all my fixin's with a Big Chief and it works great.  Added a load of beef jerky to today's load.

The key to the best you ever tasted is to use green Vine Maple.  I've used it for years and it is the best smoke flavor of all!!

I saw it up in 1/4" disks with a radial arm saw and it works great.  I also add the sawdust for more smoke.  Works really well with the electric pan.

Mike

[Mossy]

I'm absolutely hooked!!!  Saw this thread a month or so ago and I just finished my 3rd batch.   AWESOME!!!  Smoked it for 8 hours.

I smoke all my fixin's with a Big Chief and it works great.  Added a load of beef jerky to today's load.

The key to the best you ever tasted is to use green Vine Maple.  I've used it for years and it is the best smoke flavor of all!!

I saw it up in 1/4" disks with a radial arm saw and it works great.  I also add the sawdust for more smoke.  Works really well with the electric pan.

Mike

So where do you find the wood? 

[Jason]

I'm absolutely hooked!!!  Saw this thread a month or so ago and I just finished my 3rd batch.   AWESOME!!!  Smoked it for 8 hours.

I smoke all my fixin's with a Big Chief and it works great.  Added a load of beef jerky to today's load.

The key to the best you ever tasted is to use green Vine Maple.  I've used it for years and it is the best smoke flavor of all!!

I saw it up in 1/4" disks with a radial arm saw and it works great.  I also add the sawdust for more smoke.  Works really well with the electric pan.

Mike

I bought a new electric smoker a little over a month ago and have been having a problem getting my chips to smoke, expecially chunks.
for some reason the chip pan does not sit on the element  , so i have to do some modifing before I can try anything larger than fine chips.

[dogtuk]

Jason

is your chip pan the cast iron type heavy metal I use a cake pan in my smoker thinner metal it will do a better job for ya or an old coffee can even one of those foil pans you buy at the store will work for one or two time smoke I only use the fine damp chips in my electric the chunks will catch fire and my temps go to high I think your gonna have to figure out why the pan will not sit on your burner this is probibly your problem I hope this helps good luck

[Jason]

Heres my smoker, it's Smoke Hollow electric, there is a wire grate over the element that the water and chip pan sit on, the grate keeps them about 3/8" off the element. the chip pan is made of thin steel. I think I'll cut the grate where the chip pan sits, so it will sit on the element.

[Jason]

round 2   1-29-11
I cured the Pork butts for 11days, rinsed and soaked for 1 hour, smoked 4.5hrs with cherry and alder mix
tastes awesome better than the first batch I did, tastes more like bacon than ham.