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Buckboard bacon is in the cure!

post #1 of 8
Thread Starter 

The got lucky today and bought Boston butts for $1.59 lb. So why not make some bacon. I have never made bacon before. I am using Pop's all purpose wet cure. I used the lower amount of salt to try and keep it low sodium. The pink cure and one third cup of regular salt to one gallon of water should be enough salt. I trimmed the butts and cut into sections. The thicker parts were injected with the cure. Now this will sit in the fridge for a week.When I was young my father had grocery stores and in the deli we had bacon we would cut for our customers. It was heavy smoked and almost a little crusty on the outside but not cooked on the inside. Was this achieved through a cold smoke or was the temp brought up to 80 or 100 degrees and then smoked? My UDS is electric and I won't have any problem keeping this temp for an unlimited amount of hours.The meat is cured and I don't have to worry about time. I want to smoke it for 5 or 6 hours, I will be using a paste rub of brown sugar, black pepper, onion powder, and maple syrup. Any advice on the smoking would be greatly appreciated! I will make sure we have plenty of Q View. Jeff

post #2 of 8

Good luck! I've been meaning to make BBB and I've only made PBB once but it turned out perfect so I'm sure you'll do fine. Here's a link to my post if you're interested.

 

http://www.smokingmeatforums.com/t/118260/im-boarding-the-bacon-boat-pics-q-view-xtras

 

post #3 of 8
Thread Starter 

Thanks Thoseguys! Your photos answered my question. You bacon looks exactly like what I remember!

post #4 of 8

I made my first BBB a few weeks ago. I dry cured it and cold smoked one piece of it and hot smoked the other. We've decided we like the cold smoking and the BBB, so tomorrow I'm off to the local market to pick up 4-6 more butts because they are on sale for $1.39 lb.

 

Here's a link to mine with details

http://www.smokingmeatforums.com/t/117629/bbb-my-first-final-q-view

post #5 of 8

Great, glad I could help! The problem I found with making your own bacon is the fact you want bacon for included in every meal of the day!

 

Let me know how it turns out!

 

Hey SmokinHusker, I asked this on another post and only got one response so far but what's the biggest difference between BBB & PBB? I know cost, BBB is more meatier but is there much if any flavor difference? Thanks

post #6 of 8
Quote:
Originally Posted by thoseguys26 View Post

Great, glad I could help! The problem I found with making your own bacon is the fact you want bacon for included in every meal of the day!

 

Let me know how it turns out!

 

Hey SmokinHusker, I asked this on another post and only got one response so far but what's the biggest difference between BBB & PBB? I know cost, BBB is more meatier but is there much if any flavor difference? Thanks



We like the taste of BBB better. It's leaner & has more flavor than belly bacon. IMHO.

 

post #7 of 8

I will definitely try BBB out. Is that typically made from pork butt?

post #8 of 8
Thread Starter 

From the research I've done, most of the time it is pork butt. If you click the link on SmokeHusker's post above, he has photos on his Qview to show you how lean the boston butt will turn out.

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