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

[dogtuk]

Looks Awesome Jason nice job

[quadrafire]

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]

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]

Looks good!

[Mossy]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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.