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Buckboard Bacon starting.

post #1 of 12
Thread Starter 

Started Buckboard Bacon, top photo on scale, 4.4 lb.  bottom photo rubbed with High Mountain BBB kit cure.  In fridge for 10 days then to the smoker.

post #2 of 12

What's the cut of meat you're using there?

post #3 of 12

Be sure to do a Fry-test for salt.

I do one every time I cure something, and the only time I ever had to soak anything to get rid of excess salt was the one time I used High Mountain Cure & Seasoning on a BBB.

 

 

Bear

post #4 of 12
Thread Starter 

I thought I posted a reply, so this may be a duplicate.  This was is a pork belly, did the other half last week. I did soak it for 6 hours, added crushed black pepper then smoked.  We have a large Mexican Super Market in town, the belly was fresh, just delivered at less then $2.00 a pound(with skin, which I remover.)

post #5 of 12

Soaked it for 6 hours???

 

BBB usually comes from Boston Butt or Picnic shoulder.

 

Cured & smoked Belly makes Bacon.

 

 

Bear

post #6 of 12
Thread Starter 
Yes that is what I am making, bacon , their instructions state "Buck Board bacon cure can be used to cure regular side meat for bacon"
post #7 of 12
Thread Starter 

I guess I misunderstood the term "Buckboard Bacon".  I bought the Buckboard cure kit and thought it was that companies name for their cure for bacon. As I read/learn more I see that the term for Buckboard Bacon is more of a style of bacon.  Thanks for all your knowledge and post.  I am learning.

post #8 of 12
Quote:
Originally Posted by graywolf1936 View Post
 

I guess I misunderstood the term "Buckboard Bacon".  I bought the Buckboard cure kit and thought it was that companies name for their cure for bacon. As I read/learn more I see that the term for Buckboard Bacon is more of a style of bacon.  Thanks for all your knowledge and post.  I am learning.

 

Glad to help.

 

Now I'm waiting for the money shots.

I love seeing nice slices of Smoked BBB.

 

 

Bear

post #9 of 12

Whatever you call it, I am looking forward to seeing the finished product!

 

Disco

post #10 of 12
Thread Starter 

The first photo is the Ortech controller I replaced on my smoker, much much better, then the smoked bacon, then sliced, then fried up a taste.  It came out real good..except I may should have taken it off at a lowed temp. The  plant I uploaded by accident, but van you see the "rabbit." Thanks for looking.

post #11 of 12

That's some excellent looking tastiness!!!:drool

 

You did Real Good!!Thumbs Up

 

And Yes I see the Rabbit among a bunch of hearts!!!

 

 

Bear

post #12 of 12

Good looking bacon. Only fair to warn you, you will not be buying commercial bacon much longer.

 

Disco

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