How bout some Buckboard. Finished. qview

Discussion in 'Smoking Bacon' started by wutang, Feb 4, 2009.

  1. wutang

    wutang Smoking Fanatic OTBS Member

    Made some buckboard bacon. It got finished while the site was having trouble so I never posted the finished pics. Since the entire thread was lost I will repost it all here.
    Buckboard kit and a pork butt
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    Deboned and trim excess fat.
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    Rubbed thoroughly with the cure.
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    The next few pics are when I flipped it over after 5 days. You can see quite a bit of liquid accumulating in the bag.
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    After 10 days I took it out and soaked it for 2 hours per the cure instructions
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    And then let it dry for about an hour at room temp.
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    More pics in the next post......
     
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Textbook so far, looking forward to more! [​IMG]
     
  3. wutang

    wutang Smoking Fanatic OTBS Member

    It went in the smoker for 45 minutes at 150 deg. Then at 200 degrees until internal temp of 140. I used RO and apple wood.
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    The buckboard gave me an excuse to get a new toy!
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    A few of the slices.
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    A bacon mountain
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    Frying some up for BLTs
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    Yummmy. It came out great.
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    I froze the rest in 1/2 lb packages and have already used some for abts and a buckboard pasta carbonara-sorry no pics of that. Thanks for checking the qview.
     
  4. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Fark, Kroger's got butts on sale for .99. Now i gotta go shopping tomorrow! [​IMG]

    Outstanding!
     
  5. jaye220

    jaye220 Meat Mopper SMF Premier Member

    Well done...looks great. You also answered my question about what to do with the pork butt I have sitting in my freezer. Can't wait to try it out.
     
  6. Now thats a heap-O-bacon!
     
  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    Mmmmm... Love that mountain of bacon! [​IMG]
     
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks fantastic [​IMG]
     
  9. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Shweeeeet!
     
  10. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Looks great,[​IMG]
     
  11. pops6927

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

    How'd you like your Cabela's slicer? What'd it go for? Thinking about getting one..

    Pops §§
     
  12. petesque

    petesque Smoke Blower SMF Premier Member

    Now thats a BLT!!!!!!!!!!!! Looked at cabelas and didn't see your slicer. Could you post info?

    Pete
     
  13. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Nice looking bacon. Thanks for the Qview.
     
  14. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    That is some seriously good looking bacon. Man I gotto use that buckboard cure I have in the pantry.
     
  15. wutang

    wutang Smoking Fanatic OTBS Member

    I like it. It was labeled $99.99 on the display, but on sale for $69.99 with the discount taken off at the register. Nice little surprise when I went to pay. It is a good entry level slicer. Probably will be able to handle all I would ever use it for.

    Here is a link to the one I bought. It was cheaper at the store than it is listed online for.
    http://www.cabelas.com/cabelas/en/te...set=ISO-8859-1
     
  16. gobbledot

    gobbledot Meat Mopper

    Wished ours had them for .99..... [​IMG]
     
  17. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looks great. Probably my next project. I think I may inject though with brine prior to dry cure rub.
     
  18. dacfan

    dacfan Smoke Blower

    The bacon looks great and that slicer looks really nice as well. How thin will it slice? I am thinking about buying a slicer but it would have to slice paper thin for prosciutto.
     
  19. wutang

    wutang Smoking Fanatic OTBS Member

    I don't know exactly how thin it gets. The manual says it maxes out at 7/8 in. The adjustable dial goes from zero to 20. This buckboard bacon was sliced on #3. I tried a few slices on #2 and it was like I was shaving the bacon. Which would probably be ok for prociutto, though. I would think if the meat was cold/firm enough this slicer would do paper thin slices.
     
  20. slanted88

    slanted88 Smoking Fanatic SMF Premier Member

    Dang....need a new keyboard cause of slobber! Nice job my brother!
     

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