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Youngest Son's First BuckBoard Bacon

post #1 of 12
Thread Starter 

Had Rob come over to the house toting a pork butt he and a friend bought, wanting to make buckboard bacon out of it.  He boned it out and divided it himself, mixed up the pickle and put it down in the brine for a 10 day soak.   Come a Saturday he wanted to smoke it but I had to work all day, so he did the honors, 1st time by himself.  I hung it for him and snapped a couple pics before leaving for work, he came over a couple hours later and started the smokehouse and babysat it, adding chunks every hour and monitoring the internal temp until it hit 152°, then pulled it out just before I got home; final pics of it on the block!  He was quite proud of his handiwork and toted it off for he and his buddy to split and devour!

 

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post #2 of 12

Looks great!

 

Did ya get a taste of it?

 

  Craig


Edited by fpnmf - 5/11/11 at 12:13pm
post #3 of 12

Looks Great!!!!

 

Chip off the old block, as another generation is added to the long history of perfecting meat preparation !

 

I guess you neglected to tell him how much we like a pic or two of slices????

 

 

Bear

post #4 of 12

Fantastic!

 

Very cool that you keep the tradition going!!

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #5 of 12

Looks great Pops! What was the cure recipe you used? Sounds like it was a liquid one.

post #6 of 12

Great post Pops. Neat to see the next generation getting into smoking and making bacon

post #7 of 12

Looks great as allwaysdrool.gifgreat color.

post #8 of 12

Yes, beautiful color on that.  Congrats Pops!

 

Good luck and good smoking!

post #9 of 12
Thread Starter 

The small piece in the lower left was a sample for me to try, he took the rest and they were going to slice it and BBQ it on the grill at the party they were going to; no doubt as the compliment to the cold frosty beverages they were serving, lol!  I called him a few days later and he said it was perfect, everyone enjoyed it tremendously!

post #10 of 12

looks great...........but i would expect no less from someone lucky enough to have you as a resource!

post #11 of 12
Thread Starter 

The brine was 1 cup salt, 1 cup sugar, 1 cup brown sugar, 1 tbsp. DQ Cure #1, and 1 gallon of water.  For myself, I cut the salt down to as much as ¼ the amount. 

post #12 of 12

Thanks for your recipe .I  will have to copy it down.

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