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Makin' Bacon...Buckboard and Canadian!

post #1 of 19
Thread Starter 

Started with half a loin - trimmed - for the Canadian Bacon (about 4lbs), and a half a boneless Butt for the buckboard (7lbs).


 Used Hi-Mountain cure and let them sit in the fridge for 12 days in vacuum bags.





Ran for 30 minutes with no smoke at 150º then bumped to 175º and added oak and apple.





Internal at 155º for the Canadian and 140º for the Buckboard, then off the smoker, wrapped, and rested.





First slice of the Buckboard





Used the slicer to get nice, even pieces.  Ended up with 60 slices of Canadian, and enough buckboard to separate into eight 1/2lb bags.




six 10-count packs of Canadian:  Bagged, marked, and ready for the freezer.






post #2 of 19

Looks awesome!

post #3 of 19

Great looking CB & BB...

post #4 of 19

Looks good from where i sit!

 got my 1st BBB on cure now but i am shooting for 14 days.

post #5 of 19

Looks great!



post #6 of 19

Looks Great Steven!!!!


Man, fry up a couple slices of that BBB & a few eggs for Breakfast------Heaven !!!!   drool.gif




post #7 of 19


Now that's some fine looking bacon there Steven and I know bacon.

post #8 of 19

That looks awesome.

post #9 of 19



post #10 of 19

great lookin bacon ya got there!

post #11 of 19
Man that bacon looks great nice job.. icon14.gif
post #12 of 19

looks great.

post #13 of 19

Howdy I would like more details on the bacon it looks great

post #14 of 19
Thread Starter 
Originally Posted by harleychief View Post

Howdy I would like more details on the bacon it looks great

Howdy, Chief.

Buckboard is pretty easy to make, and there are about 600 posts concerning it (just do a search for "Buckboard Bacon" in the search bar at the top of the window.)


Basically, its Boston Butt has been de-boned, and rubbed with cure (I use Hi-Mountain Buckboard Bacon Cure).  The meat sits wrapped in plastic in the fridge for about 2 weeks +/-, then is rinsed and put on the smoker at a low temperature for a long, slow, flavoring.  The instructions are right in the package with the cure.


You still have to cook it - just like the belly bacon you buy at the store - only it cooks in about half the time, is leaner and more tender... 


This was only my second go-round with Buckboard bacon, but I can assure you it won't be my last.  


Good luck on your next smoke.



post #15 of 19

Fine looking bacon


How'd it fry up?


I save the ends and pieces for beans.




No Creosote! A-Maze-N Smokers

post #16 of 19

SWEET!   Looks-Great.gif

post #17 of 19

  Mmmm Makes me want to pull out a fry pan and some eggs!

post #18 of 19

Looks awsome I love me some bacon.

post #19 of 19

I have my order into Hi mountain cant wait. Even if we still have 8" of snow its going on the smoker.

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