How bout some Buckboard. Finished. qview

wutang

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Jul 10, 2008

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Omaha, Ne

• Feb 4, 2009

• #1

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......

 

bbq bubba

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• Feb 4, 2009

• #2

Textbook so far, looking forward to more!

 

wutang

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• Feb 4, 2009

• #3

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.

 

bbq bubba

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new baltimore, mi

• Feb 4, 2009

• #4

Fark, Kroger's got butts on sale for .99. Now i gotta go shopping tomorrow!

Outstanding!

 

jaye220

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Seattle, WA

• Feb 4, 2009

• #5

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.

 

hell fire grill

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Nov 26, 2007

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Battle Ground, WA

• Feb 4, 2009

• #6

Now thats a heap-O-bacon!

 

cowgirl

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• Feb 4, 2009

• #7

Mmmmm... Love that mountain of bacon!

 

pineywoods

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• Feb 4, 2009

• #8

Looks fantastic

 

pignit

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• Feb 4, 2009

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Shweeeeet!

 

ronp

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Looks great,

 

pops6927

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• Feb 4, 2009

• #11

How'd you like your Cabela's slicer? What'd it go for? Thinking about getting one..

Pops §§

 

petesque

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Lexington,OH

• Feb 4, 2009

• #12

Now thats a BLT!!!!!!!!!!!! Looked at cabelas and didn't see your slicer. Could you post info?

Pete

 

bassman

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• Feb 4, 2009

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Nice looking bacon. Thanks for the Qview.

 

vlap

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• Feb 4, 2009

• #14

That is some seriously good looking bacon. Man I gotto use that buckboard cure I have in the pantry.

 

wutang

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Omaha, Ne

• Feb 4, 2009

• #15

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.
http://www.cabelas.com/cabelas/en/te...set=ISO-8859-1

 

gobbledot

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• Feb 4, 2009

• #16

Wished ours had them for .99.....

 

shooterrick

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• Feb 5, 2009

• #17

Looks great. Probably my next project. I think I may inject though with brine prior to dry cure rub.

 

dacfan

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Feb 4, 2009

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Eastern Ky

• Feb 5, 2009

• #18

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.

 

wutang

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• Feb 5, 2009

• #19

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.

 

slanted88

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• Feb 5, 2009

• #20

Dang....need a new keyboard cause of slobber! Nice job my brother!