Bucksaw bacon

Discussion in 'Smoking Bacon' started by pops6927, Nov 15, 2009.

  1. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Yup, I know it's called 'Buckboard' bacon but this is different... I sawed the butt in half lengthwise, lol! Actually, I sectioned it into three pieces; the front clod from under the blade, then the main body of the butt cut in half lengthwise so it simulates the thickness of belly bacon. Cures faster, doesn't need injection, smokes faster.
    Put this in the brine a couple Sundays ago when my son and I made up breakfast and polish sausages. The brine was:
    ½ gallon water
    ½ cup salt
    ½ cup sugar
    ½ cup brown sugar
    1½ tsp DQ cure

    Of course, it doesn't look much different out of the brine as it did going in the brine, just pinker. Here it is after taking it out:



    I did a fry test and it wasn't too salty at all. Just rinsed it off and into the smoker it went.

    Smoked it for 3 hrs. until it hit 150°, pulled it and tried a bit.. mmmmm.. it's gonna taste good with eggs in the morning!



    closer pic:
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    That looks awesome [​IMG]
     
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Looks real good Pops, thanks for sharing.[​IMG]
     
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    nice job Pops, I like the fact you can cure it in a short time. I've done buckboard a number of times and no matter how good I think I injected it, I'll sometimes have a small uncured spot in the center. So I like the idea of no injecting.
    Thanks for sharing the Q-view.
     
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great Pops...[​IMG]
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man thats some great looking bacon there Pops. I did one and they are so good. So keep it up pops we all love your Qview.
     
  7. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Thanks! Well, just got done with breakfast, sliced some off the lean end of one chunk..



    Then into the pan...



    And onto the plate with eggs and Italian toast!



    Believe me, it made your mouth H A P P Y !
    Just salt, sugars and cure, no preservatives, coloring agents or anything else... just simple, good eating and lean to boot!
    My oldest son is coming over today to get the injector for pumping the breasts on turkeys he's going to brine and smoke, I'll send him this link to get him drooling before he gets here, lol! I'm sure he's going to want some! He and his wife are both fat-concious and I'm sure they'll love it!
     
  8. alx

    alx Master of the Pit OTBS Member

    Thanks for this info and tutorial...[​IMG]

    That breakfast plate is OUTSTANDING!!!!!!!
     
  9. rivet

    rivet Master of the Pit OTBS Member

    Hi Pops, great thread. I am amazed at the amount of information I learn from your posts. Thanks for sharing another great way to cook meat!
     

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