First Buckboard Bacon
First Buckboard Bacon
I have a freezer full of butts so I thought I'd give buckboard bacon a shot. I have made belly bacon and it turned out well so I'm hoping this is just as good.
Here's the pork roast after I deboned and split it:
And here they are sealed up with the cure. I used a simple cure mix of salt, cure #1, brown sugar, and cbp:
I'm actually thinking about smoking one to a higher temp and making pulled ham with it...
That's it for a couple weeks
Here's the pork roast after I deboned and split it:
And here they are sealed up with the cure. I used a simple cure mix of salt, cure #1, brown sugar, and cbp:
I'm actually thinking about smoking one to a higher temp and making pulled ham with it...
That's it for a couple weeks
- CrankyBuzzard
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curious about smoke times and temps, and of the finish IT. My first batch i cold smoked for 8 hrs then hot smoked @ 180F (the lowest temp on my pellet smoker) untill 130F. I was very happy with the results, which was a relief considering the butts came 2 to a pkg and was about 23 # total wt. A good supply of bacon!
Thanks yall. It tastes great. I cold smoked for 2 days, 8 hours each day. I didn't hot smoke the bbb at all. I just cooked the ham part in the oven after all the cold smoking to IT 175. I was going for 195 to pull but I ended up slicing at 175 because everyone was waiting for it for supper and it was getting late.