Author Topic: Buck Board Bacon (Read 6403 times)

BLKBEARKLR · « **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

Lightning_Rider · « **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)

gasman · « **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)

WCTaxidermy · « **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

Smokepole · « **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!

NRA4LIFE · « **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.

BLKBEARKLR · « **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

dogtuk · « **Reply #7 on:** January 12, 2011, 03:40:05 PM »

Nice looking Smoker Joe cant wait to see the finished product

huntlakewood · « **Reply #8 on:** January 12, 2011, 08:20:01 PM »

let me know how youn liked it and how you prepared it

BLKBEARKLR · « **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

Smokepole · « **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.

BLKBEARKLR · « **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

Jason · « **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.

BLKBEARKLR · « **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

dogtuk · « **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

gasman · « **Reply #15 on:** January 16, 2011, 10:09:52 AM »

I was talking to a friend about it, and he informed me that it is supose to have a ham taste.

Sq why call it Bacon

I was wondering of you just sliced it after it cures and see what it taste like, or maybe to only smoke it to a low temp (100*) and slice like bacon

BLKBEARKLR · « **Reply #16 on:** January 16, 2011, 04:41:50 PM »

Quote from: dogtuk 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

Huey,

That just may be the problem here. I rinsed it and rubbed the crap out of it for about 5 minutes, and then soaked it for about an hour and a half. Then low cooked 150 for 45 minutes and then added maple wood and smoked on 200 until I hit 140.

Dont get me wrong it is awesome, but the one that John made was more like bacon. I may have to make a new batch soon momma is on the prowl for it.

Thanks again for all your help, I just got my hi-temp cheese in, have to mount 6 animals next week and while doing that going to start the prep work on the summer sausage.

Joe

huntlakewood · « **Reply #17 on:** January 16, 2011, 06:45:41 PM »

I came up with the same taste it was good but will not go out of my way to make it again

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Author Topic: Buck Board Bacon (Read 6403 times)

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