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Buck Board Bacon on Lang 36"

post #1 of 10
Thread Starter 

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.

 

BBB

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.  

 

Pork Stix

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.

 

Enjoy 

 

Larry

 

 

BBB Pictures

 

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

 

 

Pork Stix

 

The other cured part of the Butt

 

Cut these slabs into small pieces before freezing and grinding

 

Coarse grind

 

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

post #2 of 10

Awesome Job, Larry!!:drool

 

Good looking BBB, and those Pork Stix Must be Great.:drool----------------:points:

 

I'd probably call them "Ham Stix", and I love those!Thumbs Up

 

I know I'd love those Stix, no matter what you call them.:drool:drool

 

 

Bear

post #3 of 10
Thread Starter 

Bear

 

The BBB was better than expected and certainly rivals the bacon from pork belly.

 

Both make great bacon and the pork butt is readily available at less cost.

 

Appreciate the point and comments.

 

Thanks again.

 

Larry

post #4 of 10

Really nice smoke Larry :Looks-Great:

 

 

Bacon has great color  :points:

 

 

Those Stix look interesting.

post #5 of 10
Quote:
Originally Posted by twoalpha View Post
 

Bear

 

The BBB was better than expected and certainly rivals the bacon from pork belly.

 

Both make great bacon and the pork butt is readily available at less cost.

 

Appreciate the point and comments.

 

Thanks again.

 

Larry


Now you did it Larry!!

 

You, Oregon Smoker, HalfSmoked, and a couple other guys following my Step by Steps got me looking for sales.

 

I might be grabbing some meat tomorrow, because I found $1.88 Boneless Pork Loin, $1.68 Pork Butts (Great price for around here), and $1.98 Ground Beef (80-20%).

Those prices, Plus a 10% Veteran's Discount.

 

I'm out of BBB, and almost out of CB !!!

 

 

Bear

post #6 of 10
Thread Starter 

Bear

 

Better stock up that empty freezer and get some BBB and CB made before that white stuff come to PA and drives the Bear inside.

 

Like they say, "if you build it they will come" your Steps make it quite easy to follow and try new things.

 

Better stock that freezer

 

 

Quote:
Originally Posted by Bearcarver View Post
 


Now you did it Larry!!

 

You, Oregon Smoker, HalfSmoked, and a couple other guys following my Step by Steps got me looking for sales.

 

I might be grabbing some meat tomorrow, because I found $1.88 Boneless Pork Loin, $1.68 Pork Butts (Great price for around here), and $1.98 Ground Beef (80-20%).

Those prices, Plus a 10% Veteran's Discount.

 

I'm out of BBB, and almost out of CB !!!

 

 

Bear

 

Quote:
Originally Posted by Bearcarver View Post
 


Now you did it Larry!!

 

You, Oregon Smoker, HalfSmoked, and a couple other guys following my Step by Steps got me looking for sales.

 

I might be grabbing some meat tomorrow, because I found $1.88 Boneless Pork Loin, $1.68 Pork Butts (Great price for around here), and $1.98 Ground Beef (80-20%).

Those prices, Plus a 10% Veteran's Discount.

 

I'm out of BBB, and almost out of CB !!!

 

 

Bear

Bear

 

Better stock up that empty freezer and get some BBB and CB in there before the white stuff comes to PA and drives the Bear inside

 

Like they say "If you build it they will come" your steps make it easy to turn out great Q for sure.

 

Thanks again and I can already see the TBS rising in the East. :beercheer:

 

Larry

post #7 of 10
Thread Starter 
Quote:
Originally Posted by ManCave View Post
 

Really nice smoke Larry :Looks-Great:

 

 

Bacon has great color  :points:

 

 

Those Stix look interesting.

BBB was easy to make and turned out some great flavor.

 

Thanks for the point.

 

 

Larry

post #8 of 10

Dang it man that looks good, nice color on the BBB and sticks look awesome

 

A full smoker is a happy smoker 


DS
 

post #9 of 10
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Dang it man that looks good, nice color on the BBB and sticks look awesome

 

A full smoker is a happy smoker 


DS
 

Thanks for the comments.

post #10 of 10

Larry Nice job on the BBB and Sticks

Richie

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