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Old 12-15-2009, 07:58 PM   #1
Blackened
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Default First try at Buckboard Bacon

5 lb. butt, deboned and cured for 10 days w/ TQ and brown sugar. After curing -




Sprinkled with pepper and smoked on the 11th day..




Smoked in the drum with apple, and tried to keep the chamber temp between 160-180. About an hour and a half in when the internal temp. was 100, I made the mistake of opening the drum and flipping for even smoke and color, and that was a big mistake. I only had the lid off for less than 20 seconds, and the temp spiked to 220, and I was unable to get it below 200 for the rest of the cook.

Overall cook time was 3 hours to get it to an internal of 140.




Wrapped and rested for an hour, before I put it in the fridge overnight to cool and slice tomorrow..

Pic's to follow in the morning..
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Old 12-15-2009, 08:15 PM   #2
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man looks great ! can't wait to see breakfast pics! :)
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Old 12-15-2009, 09:39 PM   #3
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Quote:
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man looks great ! can't wait to see breakfast pics! :)
Thanks, can't wait either..
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Old 12-15-2009, 09:41 PM   #4
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This is gonna be good...
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Old 12-15-2009, 10:26 PM   #5
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Any advice on how to slice it? cross grain, with the grain, or does it matter?
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Old 12-15-2009, 10:27 PM   #6
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you always have a good morning when you start with bacon.
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Old 12-15-2009, 10:57 PM   #7
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Chris, looking good bro. The temp spike is not a problem but may actually help. From your first pic, start slicing from the top of the piece of meat. The grain is sporatic so just slice it and enjoy. You are going to be real happy with what you did!
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Old 12-16-2009, 02:51 PM   #8
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Thanks guys, really happy with the way it turned out.. Tastes awesome!




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Old 12-16-2009, 05:02 PM   #9
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That really looks awesome.. Going to give it a try..
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Old 12-16-2009, 08:41 PM   #10
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Looks awesome!

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Old 12-16-2009, 09:04 PM   #11
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Damn that looks farkin grubbin! I gotta try me some of that soon!
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Old 12-16-2009, 09:13 PM   #12
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That looks fan-freakin-tastic. I would love to try it. Care to help me out with a more detailed recipe or point me in the right direction?
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Old 12-16-2009, 10:33 PM   #13
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Quote:
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That looks fan-freakin-tastic. I would love to try it. Care to help me out with a more detailed recipe or point me in the right direction?
Well what I did is deboned a 5 lb butt, and dry cured it with Morton Tender Quick for a period of 10 days per the instructions here.. http://www.mortonsalt.com/recipes/Re...l.aspx?RID=117

Sprinkled with pepper and smoked it with apple wood to an internal temperature of 140. Like I mentioned earlier, I attempted to keep the cooking temps low, but I had a hard time keeping it below 200 for an extended period of time, but honestly, I don't think it resulted in any ill effects.

You'll find some good information here, http://playingwithfireandsmoke.blogs...ard-bacon.html ,as well as with the forum search function.

Good luck!
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Old 12-17-2009, 11:55 AM   #14
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Nicely done that some good looking bacon.....mmmmmmm.........mmmmmm
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Old 12-17-2009, 01:04 PM   #15
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I want some ... looks great
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