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Thread: Buckboard Bacon

  1. #1
    Join Date
    Jan 2009
    Location
    Rogers, Ar.
    Posts
    1,172

    Default Buckboard Bacon

    Finish this up today, thought I would share.


    Sealed and into frig.


    out of frig and soaking.


    out of smoker at 140. Smoked with pecan and hickory @ 180


    Sliced and ready to do something with? Suprised at how easy it was and how good it tasted with breakfest. I think I'll mix some brownsugar with it next time.
    Oscar

    3 UDS, Treager pellet pooper

  2. #2
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    That looks tasty, but it's hard to tell from the pic. I think you should wrap it up and send it to me for comprehensive testing.
    Jim

  3. #3
    Join Date
    Jul 2008
    Location
    NE Okla
    Posts
    127

    Default

    Nice looking bacon....got some cureing now....it is its own food group ....lol daughter wanted Bacon for her Birthday lol the 15th....buck board bacon...


    So many smokers so little time
    Decisions, decisions, gas, lump, chip, chunks.

    Brinkman Smoking Pit Professional w/Baffel mods
    2 ECB Smoking Grills Married w/mod
    Char-Broil Propane Grill
    Strato Golden Clasic Propane w/mod
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    ( Wok rack on a Brake drum. Lump and Chunks)
    Ugly Drum Smoker

  4. #4
    Join Date
    Jan 2008
    Location
    Grand Junction, Colorado
    Posts
    890

    Default

    Good looking bacon. Thanks for the Qview.
    Keith

  5. #5
    Join Date
    Jan 2008
    Location
    Chicago
    Posts
    1,406

    Default

    I think TX SandMan Rob will contribute to this thread shortly.






    <insert "pressuring" emoticon>

    <oh hell>

    < >



    Just kidding Rob

    Can't wait till you try the cure.

    Hope your results are great!!
    Bill-Chicago

    WSM, Bandera, Kettle, ECB, Kenmore Gasser 36qt Turkey Fryer

  6. #6
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    Nice! Very Nice! I have so many ideas! Most of them have to do w/the wife & .........oh.....never mind. George Castanza thing.

    How about roll'n them up, wrap in bacon and put on smoker or CI? Side of some hash browns, egg over easy, bisquits and sausage/bacon gravy, and a big ol glass of ice cold milk. ..........oh, yea and a carrot........gotta think healthy now-a-days.(put some gravy on the carrot)

    Nice Job! Thanks for the pix Buzz!

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  7. #7
    Join Date
    Sep 2008
    Location
    Deming NM, sw corner
    Posts
    564

    Default

    Quote Originally Posted by BigAL View Post
    Nice! Very Nice! I have so many ideas! Most of them have to do w/the wife & .........oh.....never mind. George Castanza thing.

    How about roll'n them up, wrap in bacon and put on smoker or CI? Side of some hash browns, egg over easy, bisquits and sausage/bacon gravy, and a big ol glass of ice cold milk. ..........oh, yea and a carrot........gotta think healthy now-a-days.(put some gravy on the carrot)

    Nice Job! Thanks for the pix Buzz!

    You hit it ight on bro. Sounds like a feast to me. E.T.
    JennAir-750-0141 ng
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  8. #8
    Join Date
    Feb 2008
    Location
    oklahoma
    Posts
    983

    Default

    Great looking buckboard!!
    jeanie

    7' horizontal wood burner
    vertical brinkman-charcoal
    underground pit
    cinderblock pit
    UDS
    Memphis Pro
    tractor rim fire ring cooker
    Sterling Forge 4 burner gas grill w rotis burner, side burner and smoke box
    4 calf fry/turkey/fish/crawdad cookers
    EZQue camping rotis
    2 charcoal grills
    AND 1 smokehouse
    http://cowgirlscountry.blogspot.com/

  9. #9
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Nice lookin stuff guy! One pic looks like you seasoned it fairly heavily with something. did you?

    I wonder if one was to cure it, then pack it with a good cajun sesoning, then let it dry in the fridge while the seasoning soaked into itm then cold smoked it, if it would make like good tasso.

  10. #10
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Looks good, Buzz....I'd love to try some of that!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

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