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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.

 

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

 

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

 

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First slice of the Buckboard

 

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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.

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

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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!

 

  Craig

post #6 of 19

Looks Great Steven!!!!

 

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

 

 

Bear

post #7 of 19

icon_cool.gif

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

post #8 of 19

That looks awesome.

post #9 of 19

 

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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 
Quote:
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.

 

 

Todd

No Creosote! A-Maze-N Smokers

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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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