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How bout some Buckboard. Finished. qview

post #1 of 35
Thread Starter 
Made some buckboard bacon. It got finished while the site was having trouble so I never posted the finished pics. Since the entire thread was lost I will repost it all here.
Buckboard kit and a pork butt

Deboned and trim excess fat.

Rubbed thoroughly with the cure.

The next few pics are when I flipped it over after 5 days. You can see quite a bit of liquid accumulating in the bag.

After 10 days I took it out and soaked it for 2 hours per the cure instructions

And then let it dry for about an hour at room temp.

More pics in the next post......
post #2 of 35
Textbook so far, looking forward to more! biggrin.gif
post #3 of 35
Thread Starter 
It went in the smoker for 45 minutes at 150 deg. Then at 200 degrees until internal temp of 140. I used RO and apple wood.

The buckboard gave me an excuse to get a new toy!

A few of the slices.

A bacon mountain

Frying some up for BLTs

Yummmy. It came out great.

I froze the rest in 1/2 lb packages and have already used some for abts and a buckboard pasta carbonara-sorry no pics of that. Thanks for checking the qview.
post #4 of 35
Fark, Kroger's got butts on sale for .99. Now i gotta go shopping tomorrow! cool.gif

post #5 of 35
Well done...looks great. You also answered my question about what to do with the pork butt I have sitting in my freezer. Can't wait to try it out.
post #6 of 35
Now thats a heap-O-bacon!
post #7 of 35
Mmmmm... Love that mountain of bacon! PDT_Armataz_01_37.gif
post #8 of 35
Looks fantastic PDT_Armataz_01_37.gif
post #9 of 35
post #10 of 35
Looks great,PDT_Armataz_01_37.gif
post #11 of 35
How'd you like your Cabela's slicer? What'd it go for? Thinking about getting one..

Pops §§
post #12 of 35
Now thats a BLT!!!!!!!!!!!! Looked at cabelas and didn't see your slicer. Could you post info?

post #13 of 35
Nice looking bacon. Thanks for the Qview.
post #14 of 35
That is some seriously good looking bacon. Man I gotto use that buckboard cure I have in the pantry.
post #15 of 35
Thread Starter 
I like it. It was labeled $99.99 on the display, but on sale for $69.99 with the discount taken off at the register. Nice little surprise when I went to pay. It is a good entry level slicer. Probably will be able to handle all I would ever use it for.

Here is a link to the one I bought. It was cheaper at the store than it is listed online for.
post #16 of 35
Wished ours had them for .99..... icon_sad.gif
post #17 of 35
Looks great. Probably my next project. I think I may inject though with brine prior to dry cure rub.
post #18 of 35
The bacon looks great and that slicer looks really nice as well. How thin will it slice? I am thinking about buying a slicer but it would have to slice paper thin for prosciutto.
post #19 of 35
Thread Starter 
I don't know exactly how thin it gets. The manual says it maxes out at 7/8 in. The adjustable dial goes from zero to 20. This buckboard bacon was sliced on #3. I tried a few slices on #2 and it was like I was shaving the bacon. Which would probably be ok for prociutto, though. I would think if the meat was cold/firm enough this slicer would do paper thin slices.
post #20 of 35
Dang....need a new keyboard cause of slobber! Nice job my brother!
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