I've made buck board bacon a few times, following Pops brining method. This is my version that I'm narrowing down:.
for every 1 gallon of water, add:
1/2 cup canning salt
2 cup granulated sugar
2 tbsp blackstrap molasses
2 tbsp granulated garlic
2 tbsp granulated onion
1 tbsp cure no. 1 pink salt
I trimmed out three pork butts (~20#) and used the portion around the bone for making some of Woodcutters ham sticks (those were excellent... kids had the whole batch gone in a couple of days) and the nice rectangular chunks got filleted in half and soaked the the good stuff for 11 days:
Time to rescue and rinse the piggy off in cold water, pat dry with paper towels, and do a quick fry test. Not bad! I have the salt level to my liking:
I wanted to start my smoke on a couple of hours, so I applied some wind power to dry the surface out:
Now into my MES30 with mailbox mod. Only plugging it in to monitor the temp periodically. Got my AMNPS loaded with applewood pellets:
After a day and two trays full of pellets (my smoker temp varied from 83 during the day to the mid 70's at night) I forgot to get the money shot! I was too distracted by mt $52 ebay steal that came in the mail I guess:
A day of chilling in the fridge and a few hours in the freezer to firm up, it was time to slice and package:
I thought my wife and I agreed on 1# packages... but she made an executive decision and went with 1.5# packages!!!
Was going to freeze the ends and pieces as well, but heck! We need a reward for all of our "hard work"!
Best snack food ever!!!!!
Sweet and smoky! The family loves this stuff! I don't know if you can call this Bearview or not... it looks like a complete meal to me!! Prost!
Edited by Big Nut Brewer - 7/30/15 at 4:36am