First try at Buckboard bacon

Discussion in 'Smoking Bacon' started by sawyerrt10, Jan 30, 2010.

  1. sawyerrt10

    sawyerrt10 Smoke Blower

    Ok here we go! 4 pieces from a boston butt, average weight 2 1/2 lbs. for the one with brown sugar I used equal parts TQ and Brown Sugar



    For the one with black pepper i used equal parts TQ and Course Ground Black Pepper



    Into the Frig for a 10 day wait.. will flip them at least once during the 10 days, probably more.

    Folks that have done this before, let me know if I am doing anything wrong!

    More pictures at the 10 day mark! Will smoke it with some hickory after its cured.
     
  2. tlzimmerman

    tlzimmerman Meat Mopper

    Looks great, I got a butt that has buckboard bacon written all over it, going to try this soon.

    Looking forward to seeing how things turn out.
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Those look great. Everything I have read suggests flipping and massaging daily which is what I did with the belly I cured. The one thing I noticed is that if I would not have flipped the bottom would have all the cure brine and I am not sure if the top would have cured properly

    Good luck and once you taste it you are hooked
     
  4. davef63

    davef63 Smoke Blower

    yeah, flip once a day if you can,also put a thermometer where it is in the fridge,you want your temp @ 38*. looks good so far.
    dave
     
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    looks good, but one question about the peppered ones. You didn't mention sugar, I always add sugar to offset or mask the saltiness of the TQ, at least a third sugar to salt ratio. It won't make it sweet, only less salty.
     
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    You are going to love this BBB stuff.
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Everything looks great so far but now comes the hardest part. The waiting cause you toss it an turn it everyday and cann't wait for the 10 days to be up either. then you get to smoke it and then enjoy.
     
  8. blzafour

    blzafour Smoke Blower

    I have got to try smoking some Buckboard bacon... looks like a winner to me.


    Blza
     
  9. I think you are on the right track for sure. Dan does have a good point on the sugar for the pepper bacon. I look forward to seeing the results.
     
  10. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    I have a question, you say you used equal parts to TQ to Brown Sugar and equal parts TQ to Black Pepper.

    You Did Not mention how much TQ you used per pound of meat.

    When curing with either TQ or Insta Cure #1 you need to follow the directions of how much to use per pound exactly.

    You do not just make equal parts you need to know the weight of the meat and add the appropriate amount of cure, not more, not less.

    For TQ: 1 tablespoon of Tender Quick per pound of meat.

    TQ and Insta Cure are not interchangeable...
     
  11. sawyerrt10

    sawyerrt10 Smoke Blower

    Thanks for all the info, I followed the directions on the bag of TQ. (One tablespoon per lb, and rounded up to the next spoonful) It's Day 7 and the wait is driving me nuts!

    Once the cure is complete, i'll rinse it and do a test fry.
     
  12. sawyerrt10

    sawyerrt10 Smoke Blower

    Well its day 10 and absolutely pouring down rain! Will letting it cure one more day be a bad thing?
     
  13. tlzimmerman

    tlzimmerman Meat Mopper

    I wouldn't think so...should be completely safe to lay outside on a counter right now as a cured piece of meat, but I will let others with more experience in bacon give you the final word.
     
  14. sawyerrt10

    sawyerrt10 Smoke Blower

    ok, pulled them out the brine today and did a test fry. Man o Man was it good! Little salty for my taste, so I am gonna soak them some tomorrow, then lay some hickory smoke on them. Pictures to follow after the smoke!
     
  15. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    sawyerr10,

    Are you "Dry Curing" or is it a "Brine Cure"?

    Looks like Brine in the 1st pic.

    Just curious.....


    TJ
     
  16. sawyerrt10

    sawyerrt10 Smoke Blower

    Guess it would be a dry cure (experts? help a brother out) This was my first try at making ANY type bacon. It was solid when it went in the bag.
     
  17. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Saw all that juice in the bag...must be "Sweatin like Pig!"

    TJ
     
  18. chefrob

    chefrob Master of the Pit OTBS Member

    az
    looks good....still on my list to do.
     
  19. sawyerrt10

    sawyerrt10 Smoke Blower

    Well its 4:15 pm here in South Carolina and the snow has just started. So has my Chargriller Duo. Gonna finish my buckboard bacon. Maybe the snow will assist me in keeping the temps where they need to be. Shooting for 137-140 degree internal! Qview to follow!
     
  20. sawyerrt10

    sawyerrt10 Smoke Blower

    Well here it is hot off the smoker. The pepper bacon is on the left and the one with brown sugar is on the right. I am guessing the pepper caused the difference in color. They are currently wrapped and in the frig resting till tomorrow morning when I do the slicing! I think this is gonna be a long night!
     

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