Butt Bacon aka Buckboard Bacon (BBB)

NoVA Bill

On a Costco 8 lbs butt I used Hi Mt's BBB cure for 10 days. This AM the butt was rinsed, then a 2 hour cold water soak and rinsed again and allowed to approach room temp while I set up the med. BGE for a lo-n-slo targeting a 200 degree grid. Added cheery and oak chunks for smoke and almost 5 hours later some good tasting butt bacon is now awating the slicer and vacuum sealer.

Pulled at 140 degrees

Waiting for the slicer.

CVDSmokeShack

Bill;
That looks great! Nice job

Chris

NoVA Bill

Hey Chris, thanks, I had to arm wrestle that end piece in the pic away from my son. :laugh: I did share it with him.

Hoss

NICE!!!

NoVA Bill

I was figuring to trade you some bacon for some beans and corn bread.

Thanks!

Hoss

That'll work!

2Fategghead

Nice job Bill. I can't wait to try that some time. Tim

reelgem

Nice job on the BBB. I always though it was more fatty than Canadian bacon...yours looks really nice.

NoVA Bill

Thanks Tim,

I make BBB 'cause it tastes so good and it's very hard to screw up. :laugh:

NoVA Bill

Hi Anne, it is much more fatty than the loin bacon. I try to trim the butt well but there's still fat inside the muscle.

ranchonodinero

That looks great! Very lean looking too! I started my tenderloin bacon today.