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Cherry Smoked Buckboard Bacon

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  • Cherry Smoked Buckboard Bacon

    Hello Everyone

    Today i smoked a 10 pound buckboard bacon i used the hi mtn cure and it turned out great i used cherry for the smoke here are the pics




    Happyness is a full smoker

  • #2
    Looks great, Huey! I should try BBB one of these days.
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    Smoke Vault 24

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    • #3
      Looks Awesome Huey.... Gotta get on the BBB train here soon.
      sigpic

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      • #4
        You guys will really like the stuff nothing like cutting off a nice Bacon steak LOL


        Happyness is a full smoker

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        • #5
          Looks like it turned out perfect, Huey. I gotta try it one of these days. The list is getting pretty long.
          S-M Misfit #16

          If the women don't find you handsome, they should at least find you handy. ~ Red Green

          It's a shame stupidity isn't painful.

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          • #6
            Oh yeah!! Love the BBB. Gotta try cherry though.


            Tom

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            • #7
              huey
              you hit another one right outta the park...looks outstanding
              Mike
              Oklahoma City
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              • #8
                looks great i bet that cherry was good~
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                • #9
                  Looks awesome..that is a Boston Butt? I have not seen a Butt that big here. The Fat content looks outstanding!!

                  On a 10lb but did you dry cure or wet? Inject or not and how long was the cure? What temp taken too? Very nice post.

                  Inquiring minds just want to know! my friend!

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                  • #10
                    Good looking BBB. I need to make some more one of these days.
                    KCBS/CBJ #56408

                    "Sticks and stones will break your bones, but words will always teach you." -Shihan

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                    • #11
                      Originally posted by JimmyJoeBob View Post
                      Looks awesome..that is a Boston Butt? I have not seen a Butt that big here. The Fat content looks outstanding!!

                      On a 10lb but did you dry cure or wet? Inject or not and how long was the cure? What temp taken too? Very nice post.

                      Inquiring minds just want to know! my friend!



                      Yes thats a butt it is 10 pounds i got it at Safeway i used the hi mountain buckboard bacon cure it is a dry cure just rub it on and place in a plastic bag and into the fridge for 10 days after 10 days rinse and soak it in fresh water for 1 hour then place into the smoker at 225-250 until the bacon reaches 140 let cool and fry its great stuff good luck


                      Happyness is a full smoker

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                      • #12
                        Farking awesome....No fish ehhh...Nice BBB....Pass the darn plate.........

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                        • #13
                          Originally posted by ALX View Post
                          Farking awesome....No fish ehhh...Nice BBB....Pass the darn plate.........


                          Nope no fish its been raining to hard the rivers are all out of shape they have been catching a lot of steelhead when the weather is good enough to fish


                          Happyness is a full smoker

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                          • #14
                            Originally posted by Bassman View Post
                            Looks great, Huey! I should try BBB one of these days.
                            Exactly what I was thinking... Looks top notch Huey, your smokes always do! Now send me some! ;)



                            The only one on the block with the super fastest turbo charged



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                            • #15
                              Ohhhhh.....Man! Ya done me right with that....purty!
                              Sunset Eagle Aviation
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