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Finally srarted the buckboard Bacon.

post #1 of 6
Thread Starter 
Im using DJs recipe .
Her pastrami tastes exactly like the NY deli and coney island pastrami that i was brought up on so i expect this buckboard bacon to be out of this world.
The pictures of the B.Bacon ore enough to make me salivate .icon_biggrin.gif

I will not be able to smoke it in 2 weekshough. Can i leave it for 3 weeks in the rub((GOOP))???
post #2 of 6

I have just started into getting things together for making bacon and Canadian bacon, take some notes and pics along the way of your progresses :)

Good luck with the bacon!!

Lisa tongue.gif
post #3 of 6
Thread Starter 
DJs recipe is straight foreward. No mystery there. I just dont see how one can let the meat soak in a bag. I used a plastic container with a cover. I mixed the ingredients in the bag then poured the goop over the butts.
post #4 of 6
Scotty -

My love of Pastrami came from the Italian section of NYC. Hence the reason I call it NY Deli style. Glad you liked it. My family and the guys at work go crazy for it!

I actually like the pork belly bacon better than the buckboard bacon. Buckboard is more hammy than real bacon. It's good though - just wanted you to know what it tastes like. If you slice it real thick it's almost a Candian bacon and real thin similar to regualr bacon.

I use a vacuum sealer to brine all my meats - just triple seal to be sure there's no leaks. I think the brine is more uniform in the vacuum bags and they take less room in the fridge.

If you can't smoke it for a few weeks I'd rinse it like yu were going to smoke it and freeze it until you can smoke it. I haveleft it in the brine for 2 weeks but it gets softer. When you do smoke let it sit open in the fridge for a few days to dry up a bit.

Lisa - Just go here: http://www.deejayssmokepit.net/SmokingMeatMenu.htm
post #5 of 6
Thread Starter 
Thanks for the tip. I was going to leave it in the goop for the three weeks.

As far as the pastrami goes, because I dont have a decent slicer iwould like to have made it a bit more tender. Would smoking/cooking to a higher internal temp accomplish that????
post #6 of 6
Yes but don't go to far or it'll be pulled pastrami. Here's a really nice slice many of us have. It's 9" so it works well for the Pastrami. On the widest section you'll have to turn the end up a bit.


Don't forget the Qview!
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