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First Buckboard Bacon with a Pork Butt

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reinhard

reinhard

Master of the Pit
Original poster
OTBS Member
Feb 6, 2013
1,192
288
Andover Minnesota
I have done buckboard with a dry cure and it worked out well. this time i'm using Pop's wet cure and want to see the difference. this is my first attempt at this and posting pics so lets see what happens.

i took the back fat off the butt and then took the bone out. the fat i will use for sausage add on's later and freeze. then i tied it up and put a little hang man's loop on one end which i will use to hang in my smoker. then i made the brine and i will post more next week when i put the butt in the smoker. i started the brine on Sunday and will smoke it next Thursday. the butt is about 6 pounds now boneless. i should also say i did inject the brine in the butt also.  the dry cure was used on a boneless loin on two 4 pound pieces. i let them cure for 7 days. i welcome any comments and suggestions. thanks Reinhard..

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i'm going to brine this butt [bonless 6 pounds] for 12 days's. is this too long or not long enough? it's been in the brine since Sunday afternoon. thanks. Reinhard.
 
Bump...to get some more attention!  I am waiting to see what someone else has to say too!

Kat
 
It would help to know what you have in the brine.  Is there curing salt in the brine?

I did mine for 10 days, be sure to flip and massage every couple of days.

Be sure to rinse/soak well after brining and then allow a nice pellicle to form before smoking.

Mine tasted more like ham than bacon but it was still pretty awesome!

Good luck,

Bill
 
PGSmoker64 said:
It would help to know what you have in the brine.  Is there curing salt in the brine?

I did mine for 10 days, be sure to flip and massage every couple of days.

Be sure to rinse/soak well after brining and then allow a nice pellicle to form before smoking.

Mine tasted more like ham than bacon but it was still pretty awesome!

Good luck,

Bill
Click to expand...
I think he's using Pop's wet brine.  

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

Pops has butts and shoulders listed as 10-14 days.

I'm in for this.   Thought about this first but desided to do the pork belly first.  
 
Thanks for all the help and ideas. i think after reading this that the 12th day will be my rinse and soak day and then keep the butt in the frindge overnight after i pat dry it with some paper towels? i did the same with boneless pork loins with the dry cure which i cured for 7 days [i will post some pics of them below]. i did use Pops6927's wet cure. i read Pops new thread on his adventure with butts for easter [thanks for posting it]. i believe he tied both butts together thus requiring the 3 weeks curing unless i made a mistake. i've made sausage for over 35 years but this curing stuff is fairley new to me so i appreciate the help. i'm actualy hopping for this butt to taste like bacon, but if it turns out more like ham that would be awesome as well. after smoking i'm planning to cut it in half length wise and then slice it for bacon. if it works out i'll be making more for sure. i'm thinking of sprinkling on some course ground black pepper on the butt before smoking as well. here is a pic of the two boneless pork loins i smoked [one whole loin cut in half]. Reinhard

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Thanks. i'm going to brine it for 12 days this time around and then discard the brine. next week i will take some pics with the next steps and through the smoking process. i'll probably need some tips at that time. hoping to make more for my kids and friends if things turn out well. thanks everyone for your help. Reinhard
 
yes i did inject the brine in the butt.  at this time i plan to smoke the butt at 240 deg. is this in the ballpark or should i start lower and work my way up? i also plan on using hickory mixed with cherry. one thing i am concerned about is the internal temp when finished. i like to get it close to 160 but that may make it too dry after the rest? or should i pull it at 145 and then wrap it in foil and towel and let it rest for a period of time? i dont want it to fall apart since i want to slice it. thanks Reinhard
 
Dirtsailor i looked at your trifecta thread and noticed that you cut your butt in half lengthwise, and along with the belly and pork loin you let it soak in the brine for 14 days. i was thinking 12 for mine, but i left mine whole and just boned it out ant tied it. [i did inject it as a stated earlier]. do you think i should let it stay in the brine a few more days past 12?  i was originaly going to cut my but in half as you did but went whole. your trifecta turned out great!!  thanks. Reinhard
 
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I would think that since you injected it, you should be fine at the 12 days. The only bacon that I hot smoke is the Canadian bacon that I give away as gifts. I would maybe follow a heat schedule similar to sausage. Hour or two at 110-120 no smoke. Then add smoke and bump the temp 10 degrees every hour until your smoke chamber is at 180*. Then take the bacon to 145* IT. I'd run smoke the entire time until the IT is reached. That's what I would do others may have other ideas for hot smoking.
 
Thanks! i will take your advice. with my electric smoker i have now i can controll temps better. Reinhard
 
Well today i'm taking the butt out of the brine and then rinse it. then i plan to let it soak in fresh water for a couple of ours, pat it dry and let it rest overnight in the fridge before smoking it. does this sound like a good plan or should i adjust anything? thanks. Reinhard
 
Reinhard said:
Well today i'm taking the butt out of the brine and then rinse it. then i plan to let it soak in fresh water for a couple of ours, pat it dry and let it rest overnight in the fridge before smoking it. does this sound like a good plan or should i adjust anything? thanks. Reinhard
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Rinse it off and test fry a few pieces to check the salt level. It will probably not need any soaking.
 
thanks, the only reason i asked is that i soaked my dry cured boneless loins. i'll take a taste test for sure. i made a seperate pop's brine for some briskets i cut off some spare ribs and froze. i put them [three of them] in the brine on Saturday. i plan to smoke the butt tommorow.  that would make it 5 full day's in the brine for the briskets. would it be ok to smoke them tommorow with the butt or should i wait a few more days for the briskets. they are just the bony part of the brisket. i plan to use them for flavoring meals like beans and krout ect. thanks Reinhard
 
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