Buckboard Bacon and Pulled Cured Boston Butt Ham
- Thread starter Bearcarver
- Start date
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bajafish
Newbie
mcgallimore
Smoke Blower
Thanks Baja!!!
Great Stuff!!
Bear
Thank You MC !!I am also!
looks great Bear!
Bear
mcgallimore
Smoke Blower
WoW!!! Looks awesome, and thanks for the step by step. VERY helpfull!!. I have made buckboard with the dry cure and wet cure but never used it for pulled pork as you made it [all went for bacon]. Going to pull out a butt from the freezer and get on it. That will go with us on our vacation as a great addition to our menu. Thanks again. Reinhard
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Thanks khard!!!!
Glad to hear you enjoyed it !!
Bear
Thanks Reinhard!!!
You'll love that pulled Cured Butt---Totally different !!
Bear
Thanks Roller!!!Looks good there Bear ,View looks great !
Believe it or not, tastes better than it looks!!!
Bear
I just finished making the pulled ham part of this thread following Bear's procedure. It makes a ham that is reminiscent of those juicy hams I used to have as a child before low fat became the mantra. It is juicy, flavourful and delicious. By using a butt or a picnic shoulder to make the ham and cooking it to pulling temperatures, it comes out incredibly tender and moist. The fact that you pull it lets you remove most of the fat. I may never make traditional ham again. Thanks Bear. This one is a winner!Disco
Thank You, Disco!!!
I told you, you'd love it !!!
You did it Perfectly!!!
I gotta make some more soon---I love it too!!
Bear
Har, Bear. I have always said SMF is going to make me fat. Every time I see a great product like this, I want to make it. I'm glad seeing your own post has the same effect on you! Get smoking!
Disco
Hey Bear. I thought I should let you know. A buddy of mine came up from Vancouver and I didn't know what time he would be coming in so I pulled some of the pulled ham out of the freezer and heated it up when he got here. He loved it and described it as ham that tastes like bacon.
Later, we had some of the snack sticks made from your loaf recipe. He was also amazed and raved about the taste and texture.
Thanks for making me look good!
Disco
Later, we had some of the snack sticks made from your loaf recipe. He was also amazed and raved about the taste and texture.
Thanks for making me look good!
Disco
That's Great, Disco!!
I'm glad you looked good, but you're the one that made that stuff, not me!
I love it when a Plan comes together!!
Bear
bubba watson
Fire Starter
Just picked up a pork picnic for a steal....thanks to a buddy that works in the meat dept... Ham is what Mrs. Bubba wants to come off that smoker... Looks like this might be the way to go.
That's Great Bubba!! You'll love it.
You'll notice I made this half Buckboard and Half pulled Ham. The reasons I do this are below:
I love them both.
The top "fatty" half of the Butt (Shoulder) is better for Buckboard Bacon.
The bottom "Leaner" half is better for Pulled Ham.
If a butt or shoulder is cut in half, as I do in this Step by Step, you don't have to inject cure into it, because both halves are well under 3" thick.
Bear
Hey John -- can you talk about your preference for hot smoking the BBB vs cold smoking? Do you need the heat for it to take on smoke, or do you just prefer not having to fry it if you don't want to? How would cold smoking change the final result?
I'm still waiting for a slicer before I try this, but I'm absolutely dying to do it and just want to have everything figured out before I do. I am really after bacon... I want a replacement for traditional store-bought bacon to fry up. I'd really like to do it with bellies, but butts are so cheap (they just went on sale a Shop n Save for $1.59/lb), so I think I'm going to go the BBB route and just stock up.
I'm still waiting for a slicer before I try this, but I'm absolutely dying to do it and just want to have everything figured out before I do. I am really after bacon... I want a replacement for traditional store-bought bacon to fry up. I'd really like to do it with bellies, but butts are so cheap (they just went on sale a Shop n Save for $1.59/lb), so I think I'm going to go the BBB route and just stock up.
Sure, My main reason for smoking it to 145* is because I don't want to have to worry about getting it to 145* before eating, like by frying, broiling, baking, etc.
Buckboard Bacon and Canadian Bacon are much leaner than Belly Bacon, so they are real easy to burn in the pan.
Smoking them to 145* IT will not burn them, and once it gets to 145* IT, it would be safe to eat cold, or just warm it up a little, which is what I prefer to do just before eating.
IMHO it takes smoke better between 100* & 130* smoker temp than below 100*, but that's beside the point, because even if I thought cold smoking was the only way to smoke I would still take it up & get it to 145* after cold smoking it, for the reasons I mentioned above.
Butts are a lot higher around here----$1.59 would be Great.
BBB is a little more chewy (because of the percentage of lean meat) than Belly Bacon, but in my opinion BBB has more flavor. I'm not crazy about using BBB for BLTs though because of how chewy it is, but it goes Great with a few eggs!!!
Bear
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