The buckboard bacon is finally done. After 10 - 1/2 hrs of time in the smoker. It looks good, I tried a small slice to test the flavor. It seems a bit salty to my taste but the flavor is very good. It is now in the fridge to chill over night. I will slice it and vacuum bag seal it in the morning.

Here are a few steps in my process start to finish.

















The finished smoked meats.

Heart attack is what that is but sure looks great.

Dang, Now I flung a cravin for some good bacon!

How did you like that smoker

Looks great, but cannot smell or taste it from here.

Not at all. Its our natural human diet, smoked meats.

That looks good. I may try that with moose or bear.

I was just thinking that might be good to try with bear!

The smoker I borrowed worked flawlessly. Not much to it. Put in your selected hardwood pellets into the hopper. Dial up your smoke temperature and insert your probes to 1-2 meats and monitor the internal temperature until it is reached. Most of the time and the work is in the prep and the brineing stage.

Getting ready to slice the meat this morning and vaccuum seal it. Put in the spare fridge over nite to cool and it feels very firm to the touch. Should sliced nicely.

Just about have the smoker racks and drip catch pan cleaned up. Only need to wipe out the interior better and get some small spatters of grease cleaned up and I can return the smoker. I wouldnt mind having one but it would only make me want to eat more.

Looks good Bob. I smoked mine yesterday also and it is salty too.
Will smoke the stuff cured with Tenderquik today.

Dang Bob, I’m sitting here in the kitchen, sipping coffee this am and you’re bacon looks great! Nice job!

That stuff looks great Bob! The thinner pieces from the outside of the shoulders tend to be saltier then the rest since they absorb the salt/ brine quicker then the centers. If they are saltier then you like , you can keep those end pieces separate and use them in Baked beans or cooked in other dishes that you would normally use salt in anyways. But I think you’ll be pleasantly surprised with the pieces from the centers!

Bob you ole-son-of-a-gun, I'm on a med that makes me crave meat and you show this. enjoy my friend.

Bob you ole-son-of-a-gun, I'm on a med that makes me crave meat and you show this. enjoy my friend.

Looks really good.

What temp did you smoke at and what kind wood? Looks great

I have found that spraying racks or grills with PAM before starting makes my cleanup much faster. Anybody have any shortcuts for cleaning their smoker? I’d like to know. Mine is gas fired.

I did spray my racks first with pam spray. I also washed all the racks first. They seem to be powder coated?

I smoked at 200 degrees and it took 10 -1/2 hrs to reach 150 internal temp. I had two meat types. 1 boned pork shoulder strung together after boning it to tighten it up a bit.

The pork shoulder heated more slowly about 5-7 degrees slower then the boneless pork loin. Towards the end the pork shoulder caught up almost. Thickness my guess.

One probe in one of the loins went to 153 and the shoulder read 150. I figured it was done then.

I used an apple / cherry wood pellet blend. Had some for breakfast this morning. Very good, The ends were very salty like stated but the interior cuts were good.

I am happy with the results. I have everything sliced now, getting ready to bag it in some food sealer bags and put in the freezer.








Nicely vacuum sealed and into the freezer. about 14# in all.

Here is a mighty fine breakfast today. Buckboard bacon and pieces left from slicing, mushroom/onion and egg omelette with homemade rhubarb / strawberry jam and home made cinnamon sugar toast. Big glass of cold whole milk to wash it down.

Looking good Bob, I'll stop by tomorrow to visit.

looks good

That may not be too far off LT. My mom and dad both went through that cycle.