Author Topic: More Buck Board Bacon, batch's 1 & 2, pic heavy (Read 9224 times)

Jason · « **on:** January 03, 2011, 08:40:36 PM »

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 · « **Reply #1 on:** January 03, 2011, 08:42:36 PM »

after slicing

dogtuk · « **Reply #2 on:** January 03, 2011, 08:51:17 PM »

Oh Man thats Awesome nice job great looking bacon

Wea300mag · « **Reply #3 on:** January 03, 2011, 08:54:30 PM »

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 · « **Reply #4 on:** January 03, 2011, 09:07:45 PM »

Quote from: Wea300mag on January 03, 2011, 08:54:30 PM

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 · « **Reply #5 on:** January 04, 2011, 05:27:15 AM »

Looks great.

huntlakewood · « **Reply #6 on:** January 04, 2011, 06:31:47 AM »

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

WCTaxidermy · « **Reply #7 on:** January 04, 2011, 09:26:30 AM »

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 · « **Reply #8 on:** January 18, 2011, 07:36:11 PM »

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 · « **Reply #9 on:** January 25, 2011, 06:06:40 PM »

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 · « **Reply #10 on:** January 25, 2011, 07:21:34 PM »

Quote from: Skywagon_185 on January 25, 2011, 06:06:40 PM

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 · « **Reply #11 on:** January 25, 2011, 08:52:16 PM »

Quote from: Skywagon_185 on January 25, 2011, 06:06:40 PM

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 · « **Reply #12 on:** January 25, 2011, 09:03:28 PM »

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 · « **Reply #13 on:** January 25, 2011, 09:17:36 PM »

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 · « **Reply #14 on:** January 30, 2011, 10:32:53 AM »

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.

dogtuk · « **Reply #15 on:** January 30, 2011, 11:42:49 AM »

Looks Awesome Jason nice job

quadrafire · « **Reply #16 on:** January 30, 2011, 12:28:15 PM »

Jason
I have a batch in the smoker today! How do you like your slicer. That may be the key to consistent bacon thickness. I was looking at a cheap model at shopko, would it be worth it?

Jason · « **Reply #17 on:** January 30, 2011, 12:42:12 PM »

Quote from: quadrafire on January 30, 2011, 12:28:15 PM

Jason
I have a batch in the smoker today! How do you like your slicer. That may be the key to consistent bacon thickness. I was looking at a cheap model at shopko, would it be worth it?

I think I paid $70-80 for mine, for what I use it for it has paid for its self. buy it, I think it is worth it to get the even consistant thickness.

carpsniperg2 · « **Reply #18 on:** January 30, 2011, 06:13:55 PM »

Looks good!

Mossy · « **Reply #19 on:** January 30, 2011, 07:47:51 PM »

Quote from: quadrafire on January 30, 2011, 12:28:15 PM

Jason
I have a batch in the smoker today! How do you like your slicer. That may be the key to consistent bacon thickness. I was looking at a cheap model at shopko, would it be worth it?

I just bought one on sale at jcpenny yesterday, called cook for $79, normally $120. Just used it once but it makes quick work and consistant cuts.

Oh, and nice looking bacon!

WCTaxidermy · « **Reply #20 on:** January 31, 2011, 06:32:47 PM »

Jason, that looks awesome. I just ate up my last bit of BBB yesterdeay. Time to make another batch. I have been looking at slicers, where did you get yours and do you like it? Thanks John

Jason · « **Reply #21 on:** January 31, 2011, 07:04:02 PM »

Quote from: WCTaxidermy on January 31, 2011, 06:32:47 PM

Jason, that looks awesome. I just ate up my last bit of BBB yesterdeay. Time to make another batch. I have been looking at slicers, where did you get yours and do you like it? Thanks John

I bought it at Cabelas a few years ago, It works pretty good for what I paid for it, blade is still sharpe after two years of use.
Don't forget to post some pics from your next batch of BBB.

quadrafire · « **Reply #22 on:** January 31, 2011, 07:22:50 PM »

I was at Cabelas (post falls) late last week and they did not have any BBB cure. The gals in that dept had never even heard of it. GO figure. It seems to be the most popular thing on HuntWa. We had better set them straight. Last time I was at Wholesale sports, they didn't have any either. Kinda rough to have to pay shipping everytime I order some.

carpsniperg2 · « **Reply #23 on:** January 31, 2011, 07:23:47 PM »

Me and Ray put a hurting on some BBB yesterday morning. I am down to like 2 packs

Time to do up another batch

Mossy · « **Reply #24 on:** January 31, 2011, 08:40:05 PM »

Quote from: quadrafire on January 31, 2011, 07:22:50 PM

I was at Cabelas (post falls) late last week and they did not have any BBB cure. The gals in that dept had never even heard of it. GO figure. It seems to be the most popular thing on HuntWa. We had better set them straight. Last time I was at Wholesale sports, they didn't have any either. Kinda rough to have to pay shipping everytime I order some.

Had the same problem. Problem with hi mountain is they charge for shipping on each item, not just whatever they can fit in one box.

Jason · « **Reply #25 on:** February 01, 2011, 09:36:20 AM »

the wholesale sports here in Vancouver always has some on the shelf, Portland had some also.
Next time your in the Wholesale Sports by you tell them to start stocking more.

Hornseeker · « **Reply #26 on:** February 04, 2011, 08:11:08 AM »

Hey, quick question... is that stuff ready to eat out the smoker or does it have to be cooked afterwards? I bought my mix, but haven't had time to make it yet (too busy smoking fish lately!)... anyhow, are we getting internal temps to 165 to get rid of trich?

Thanks

By the way.... GOT DAM!!! That is some Good Lookin Grub!

Jason · « **Reply #27 on:** February 04, 2011, 08:26:19 AM »

Quote from: Hornseeker on February 04, 2011, 08:11:08 AM

Hey, quick question... is that stuff ready to eat out the smoker or does it have to be cooked afterwards? I bought my mix, but haven't had time to make it yet (too busy smoking fish lately!)... anyhow, are we getting internal temps to 165 to get rid of trich?

Thanks

By the way.... GOT DAM!!! That is some Good Lookin Grub!

Not ready to eat, only bringing temps up to 135-140, then fry it in a pan like regular bacon.

quadrafire · « **Reply #28 on:** February 04, 2011, 08:41:09 AM »

Quote from: Hornseeker on February 04, 2011, 08:11:08 AM

Hey, quick question... is that stuff ready to eat out the smoker or does it have to be cooked afterwards? I bought my mix, but haven't had time to make it yet (too busy smoking fish lately!)... anyhow, are we getting internal temps to 165 to get rid of trich?

Thanks

By the way.... GOT DAM!!! That is some Good Lookin Grub!

I cook the bacon, but eat the "canadian" right out of the smoker (keep it in the fridge, slice thin as needed). I'm not worried about trich these days with the way pigs are raised. Now if I shot a wild boar I would cook it a little longer/hotter.

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Author Topic: More Buck Board Bacon, batch's 1 & 2, pic heavy (Read 9224 times)

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