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Buck Board Bacon
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Topic: Buck Board Bacon (Read 6393 times)
BLKBEARKLR
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Buck Board Bacon
«
on:
January 05, 2011, 07:37:55 PM »
Well finally getting some time to do other projects.
I just got 12.5 pounds of BBB in the cure will flip on Monday, season the new smoker and wait to start smoking them.
In advance thank you Dogtuk, and WC Taxidermy for the tips.
Joe
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Lightning_Rider
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Scout
Join Date: Jun 2010
Posts: 496
Location: Raymond
Re: Buck Board Bacon
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Reply #1 on:
January 05, 2011, 08:51:26 PM »
Goodluck, it should turn out awesome!!! You definately want to soak it in water for 2hours, changing the water out at least 3 times (definately mellows out the salt)
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gasman
Washington For Wildlife
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Old Salt
Join Date: Dec 2008
Posts: 6377
Location: Tacoma,wa
Re: Buck Board Bacon
«
Reply #2 on:
January 05, 2011, 08:54:27 PM »
You will like it
Brought out the last pack of BBB on saturday for a party and everyone loved it. Even had a few people camping over the plate of BBB.
(hope my brother butchers up another pig soon, wanna make some more)
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Gasman
It's 5 O'clock somewhere.......
WCTaxidermy
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Sourdough
Join Date: Apr 2009
Posts: 1063
Location: Colville, Washington
Re: Buck Board Bacon
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Reply #3 on:
January 05, 2011, 09:55:51 PM »
Joe, make sure you save some of that for that trip over in March
Oh and don't forget to post the finished pic's. John
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Smokepole
Kevin Miller
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Sourdough
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Location: Upper Skyberian
Re: Buck Board Bacon
«
Reply #4 on:
January 05, 2011, 10:21:02 PM »
I made some a while back, and man it was good. Gave a couple pounds to friends, and they liked it. You can make bbblt's!
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NRA4LIFE
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Old Salt
Join Date: Nov 2007
Posts: 6057
Location: Maple Valley
Groups: NRA
Re: Buck Board Bacon
«
Reply #5 on:
January 06, 2011, 11:57:27 AM »
I tried it on a couple hunks of pork belly over the Christmas break and they turned out awesome. 2.5 hour soak in water before drying and smoking (switched water twice) and the salt content was perfect. One of the pieces I peppered the heck out of before smoking and I liked that one better. Smoked at 140-145 until meat hit 138, 2 pans worth of chips in the process. I have to admit this is some of the best bacon I have ever tasted. Sorry I forgot to take any pics.
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BLKBEARKLR
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Re: Buck Board Bacon
«
Reply #6 on:
January 12, 2011, 03:01:04 PM »
got the new smoker all cured up just waiting until sat to start smoking.
Was kind of nice to throw some little wood pucks in, set the timers and walk away.
Joe
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22 years 3 months and 4 days, happily retired from the U.S Army.
dogtuk
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Longhunter
Join Date: Aug 2007
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Location: Forks WA
Re: Buck Board Bacon
«
Reply #7 on:
January 12, 2011, 03:40:05 PM »
Nice looking Smoker Joe cant wait to see the finished product
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huntlakewood
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Longhunter
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Posts: 929
Location: Lakewood
Lets go hunt
Re: Buck Board Bacon
«
Reply #8 on:
January 12, 2011, 08:20:01 PM »
let me know how youn liked it and how you prepared it
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Hanging and Hunting
BLKBEARKLR
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Location: Roy, Washington
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Re: Buck Board Bacon
«
Reply #9 on:
January 12, 2011, 10:18:33 PM »
Quote from: huntlakewood on January 12, 2011, 08:20:01 PM
let me know how youn liked it and how you prepared it
will do. Saturday is the smoking day
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22 years 3 months and 4 days, happily retired from the U.S Army.
Smokepole
Kevin Miller
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Sourdough
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Location: Upper Skyberian
Re: Buck Board Bacon
«
Reply #10 on:
January 12, 2011, 10:32:14 PM »
Nice smoker. I just smoked a big pork loin tonight with garlic, chili powder, and brown sugar. It is so good. I cut the loin into four smaller roasts and smoked them in hickory. This stuff will make great sandwiches! Good luck smoking with that Bradley. Those are great smokers.
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BLKBEARKLR
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Re: Buck Board Bacon
«
Reply #11 on:
January 16, 2011, 06:56:57 AM »
ok what did I do wrong??
1. Rubbed it down and let it cure for the ten days.
2. Smoked it with maple wood.
3. Tastes like ham?? No bacon taste at all.
Dont get me wrong it came out great, tastes great I can cut it 1/8 inch thick but still tastes like ham?
Thanks
Joe
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22 years 3 months and 4 days, happily retired from the U.S Army.
Jason
Political & Covid-19 Topics
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Posts: 3561
Location: Kalama
Re: Buck Board Bacon
«
Reply #12 on:
January 16, 2011, 07:37:50 AM »
I've only done one batch of BBB, so I'm no expert, but from what others have said, is that the thicker you slice it
the more it tastes like ham, the thinner you slice it the more it tastes like bacon.
Now after only one batch of BBB under my belt, I found it thin or thick its more like really good ham with a hint of bacon in there.
I'm going to try using woods like Hickory or Mesquite on my next batch of BBB, and let it cure for 12-13 days.
«
Last Edit: January 16, 2011, 07:53:06 AM by Jason
»
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BLKBEARKLR
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Re: Buck Board Bacon
«
Reply #13 on:
January 16, 2011, 07:42:00 AM »
Jason
That is what I came up with also.
I did try some over at WC Taxidermy and it was great, tasted exactly like bacon. Maybe will have to have him drive 400 miles to show me.
Joe
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22 years 3 months and 4 days, happily retired from the U.S Army.
dogtuk
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Longhunter
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Re: Buck Board Bacon
«
Reply #14 on:
January 16, 2011, 08:42:34 AM »
Joe how long did you soak it after the ten day cure may have been to long of a soak drawing out too much salt giving it more of a ham taste
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