Having never tried (BBB) Buck Board Bacon, I proceeded to removed the bone from a 6# pork butt and separated it into two pieces and followed Bear's "Step by Steps" for curing the halves in TQ and Brown sugar for the correct amount of time. Plan was to make BBB bacon from the fat cap half and then process the other half into ground meat Pork Stix.
At the end of cure time, the BBB cured piece was rinsed and soaked in ice water for an hour before returning to the refrig for an over night rest for smoking the next day. Fired up the Lang with a small warming fire and brought the temperature up to 115 degrees for the smoke. With such a small fire going added the AMAZE Tube loaded with hickory pellets for the smoke addition. Held the temp of 115 for the 7 hours it was on the Lang. Developed some great color, Pulled it off and let it come to room temperature then wrapped in plastic another 2 days in the refrig.. Removed for the refrig and into the freezer for 3 hours before slicing and packaging. The real test was when it was fried and taste tested. WOW!!! this is some great tasting, full flavored bacon. Ready to make some more of this.
The other cured half was also soaked in ice water and then cut up into chunks and placed in the freezer before grinding. Made two passes through the grinder, ended with a good mix and just right texture. Seasoned this ground pork with High Mountain Hickory seasoning (no cure added) as it had already been cured with TQ. Using the Jerky Shooter filled two racks of Stix for smoking in the MES. Started off at 120 for an hour to dry the stix and them bumped up to 160 over the next hours for a total time of 5 hours. Hickory pellets in the AMAZE tray added some good smoke.The Pork Stix turned out great, Nice texture, color and flavor, Boss says they are better than ground beef stix,
This project turned out great and there will be more of both made in the near future. Thanks to the great people on this forum that put forth great information and ideas to keep us all SMOKIN.
On half of the Butt cured for BBB
On the LANG 36" and developed some good color
Resting at room temperature
Out of the freezer for slicing
Some great looking slices
Of course some taste testing going on with the small pieces
Package of slices ready to be vacuum sealed and on to the freezer
Just had to have a fresh BBBLT Sammie
The other cured part of the Butt
Cut these slabs into small pieces before freezing and grinding
Fine grind and ready for the seasoning
Pork stix on the Q mats headed for the MES
First batch of Pork Stix
Thanks for looking