Buckboard bacon help

Hi Smoke_Crazy. I will venture a guess and say, they dont realize you are cooking in a CS cooker. lol If you were cooking in say an offset with wood or charcoal, you wouldnt want to put the meat in while the fuel was flaming. That and newly burning wood can impart a bad taste you cant get rid of. But I use BB in my 008 on pork sides and get excellent bacon results.

Bob

Thanks Cadillac. I figured there was a reason they were saying that. I am indeed using a CS. I've been checking out some of the posts related to bacon making and some of the photos are really making me hungry!

I just put it in and smoke it on 200* until it reaches 140* internal, turn the smoker off and hold for an hour or 2, put into the freezer until firm, slice, refrigerate.

I'm with Hippie on this one except I smoke at 200* until 140*. I'm on my third batch in less than as many weeks and my only problem is not being able to meet the demand from neighbors and friends.

I suggest using apple wood too. I've tried it with hickory and red oak both with good results, but the apple imparts a sweetness that is really nice.

I edited after I checked my notes. I also like apple or cherry.

I appreciate the advice guys. I'm thinking that I'll probably go with the apple wood at 200 degrees. If this turns out half as good as everything else has in the CS, we're in for a real treat!

Those of you that use HiMountain and deboned butts
does your compleated product have that true bacon
flavor or do you get a ham taste.

In the past I made buckboard bacon using Hi-Mountain and boneless pork loins and ended up with what I would consider a ham taste.

Any input on this taste issue would be appreciated.

Smoke: Didn't mean to hijack the thread, just thought this was a good time to chime in.

When you are done trying the apple, may I suggest giving corn cobs a try. I have been doing it this way for about 4 years now , and it comes out super. It imparts a unique sweetnees that has been used by old timers here in Vermont for generations. Sure would be worth a try!!!

peartree51

Hey Peartree, the corn cobb option sounds interesting. Do you use them in a CS? I'd be curious to know how it compares to the wood chunks as far as how much of it to use. I've heard of using cobbs but never tried it myself....

Smoke_Crazy,

I use corn cobs in my cookshack. Have been playing with different amounts. The last time that I did a whole pork loin for some smoked pork chops I filled the wood box as full as I could get it. I do not believe that the corn cobs that I have been using are as dense as the wood, so therefore have been using more. Not sure how dense some of the cobs that one can find on the net, but I have been using ones that I save from canning corn in the fall. Hate to admit it, but this is still a learning process for me, but have not had one turn out bad yet. I did try one with all cobs and a small hunk of apple wood. This was as good as the all cob ones I have done. I know that this is not all that much help, and I apologize, but this is what I have done and it seems to work for me.
Good luck,
peartree51

Thanks for the info Peartree. Sounds like it'd be worth trying sometime. It's always nice to have some variety.