First buckboard bacon,success at -28

[minnbill]

Have to start off by saying Ilove my WSMstarted out 12 days ago covering 4-4lb butts with himountains bbb cure after bagging and sitting in the fridge for 11 daysI took them out and soaked them in water for 4 hrsand put them back in the fridgetill this morn took them out and let warm up to room temp for a couple hrs.got up this morn to fridged -35 belowbut fired up the mighty wsm anyhow thankfully it had warmed up to -28Thanks to Riche's advice I just coverd the water panwith foil and brought her up to temp.180 for 1 hrno smoke opend up the vents and temp went right to 250 added hickory wood chunks and smoked away took about 2.5 hrs to bring em to just over 140 internal took em off and let cool till tonights supper scrambled eggs and bacon wow it was good on a scale of 1-10 I'd have to give it a 8.5 very delicious but a little more hamy than bacony but stiildamb good .thanks for checkin it out Bill

[RowdyRay]

Nice job, Bill. Sounds like the WSM performed well in this nasty weather. For trying something new and braving the cold, I gotta give ya........

[Richtee]

Them WSM's ain't to be trifled about! Nice work Bill! And really, by definition it IS ham... BBB is just a moniker. Bacon is cured belly...and PERHAPS the Canuckian loin CB. Butt/shoulder is the top of the picnic, and ham. Argue away ;{)

[Slanted88]

Negative 28... Brother you did that! Just a fine piece of lovin smoke!

[JimmyJoeBob]

No matter what name ya call it, it looks good and is next on my things to do!

[Beer-B-Q]

Nice Looking Bacon...

[minnbill]

Them WSM's ain't to be trifled about! Nice work Bill! And really, by definition it IS ham... BBB is just a moniker. Bacon is cured belly...and PERHAPS the Canuckian loin CB. Butt/shoulder is the top of the picnic, and ham. Argue away ;{)

Cant argue with that

No matter what name ya call it, it looks good and is next on my things to do!

And it should be I'll deffinatley be doing it again

[Gunslinger]

Bill, glad you toughed out the cold to get that BBB done. Looks darn good too.
And I'm giving you for doing it in the bone chillin' weather.

[T-bone Tim]

Bill fine job on the BBB Hi Mountain is good stuff fer sure ... I find if you slice it thin as in bacon thin it tastes more like bacon , thicker sliced and you're right... tastes more like ham ... it's all good

for sticken it out on a tough day

[curious aardvark]

Great looking job - have to admit I've never fried any of my shoulder ham yet.
Got some in the fridge from the new years day joint - might give it a go at some point for a sandwich :-)

Bacon is cured belly...and PERHAPS the Canuckian loin CB.

Sorry rich it's all ham or it's all bacon lol
In england we have a variety of bacon cuts. Streaky bacon, back bacon. loin bacon. middle bacon etc
All just cured pork from different parts of the pig. We also have ham and gammon - from different parts of the pig.
The difference is pretty much just down the the intended use I reckon as commercial cures tend to just be salt and cure agent.
The beauty of doing it yourself is you can give it some real flavour.

I personally add more salt to a 'bacon' cure and more seasonings/flavourings to a 'ham' cure. Traditionally bacon cures do tend to be very heavy on the salt and it's pretty much that which defines the fried bacon taste/smell.
But at the end of the day it's all ham/bacon/delicious :-)

So forget about the semantics and just enjoy the fruits of your labour :-)

[ALX]

Very nice....I like my WSM too....

[erain]

nice lookingh BBB bill!!! if you like me i bet you thinking shuld a done this long time ago!!! bill aint joshing ya on those temps ether... i stopped in bemedji for fuel on the way to the lake, and it was -36 deg on my truck thermo, driving past red lake it bottomed out at -38. was thinking maybe a little cold for ice fishing... not!!! nice pics and looks like it took on a nice cure!!!

[Fishawn]

Bill, great work on the
BBB/HAM smoke. Looks Really Good! The -35 temps though??? That I could not take, we just drown here during our Late Fall thru early Spring, which aint any better than -35.