Buck Board Bacon in East Texas
Using Bearcarver’s Recipe
Started with a Butt from Sam's, de-boned and split it. Half for Buck Board Bacon the other for Cured Butt Ham
Rubbed with proper amount of T Q and Brown Sugar bagged and in the fridge for 8 days, turning each day
Day 9 out of the fridge, rinsed and soaked for about 45 min. patted dry seasoned with a little garlic powder and black pepper
on the drying rack and back in the fridge for a day.
Fired up smoker, pork butt out of fridge and let sit under a fan till smoker comes to temp.
Smoker at 125 º Put meat on, added pecan and maple chunks
Maintained 125 ° throughout entire smoke
Smoked BBB for 6 hours till IT was 120 º Pulled the BBB and lat rest on the counter till IT
dropped below 100°
Wrapped in Plastic Wrap and back in the fridge for two days.
Put in the freezer for 3 hours to firm up for slicing. Slicer and vacuum sealer or ready to go.
Rested in freezer for 3 hours, sliced great, I got 3 - one lb. bags and one 12 oz bag from half a Butt
Fried up a couple to see how it was Wow .
Here are the Pictures
Back from Sam's Pork Butt's and Loin
De-boned and split
All set up and ready to get started
Proper amount of TQ and Brown Sugar, Bagged up and ready for a rest in the Fridge
Had to have a little sample Mmmmmm
After 8 days curing, rinsed , soaked , seasoned up and back to the fridge till tomorrow
Smoker rocking a long at 125 º
Outside temp 45 º
My trusty ole weed burner to get it fired up
Aah Both hunks smoking away One BBB and the other for Pulled Ham
After 6 hours of 125 º smoke IT was at 120 º Resting on counter till IT is below 100 º
After 2 days wrapped in the frige ans 3 hours in the freezer
Scales and vacuum sealer ready to go to work
4 bags sealed and a few more samples
Thanks for looking