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Another Buckboard Bacon

post #1 of 7
Thread Starter 
Two weeks ago I boned out a butt for the bacon and cut it into smaller hunks, just to speed up the cure. I used a all purpose dry cure recipe from the book CHARCUTERIE, the same one I use for all my dry cures. Cured the meat for two weeks, turning every couple of days. Next time I think I'm going to use a brine cure to see how that works, maybe some other flavors as well.

Here they are all cured and rinsed off.



In the smoker at 140° for one hour. Kicked the temp up to 160° and smoked for the next five hours. Finally raised the temp to 170° and finished them to an internal temp of 155°. The whole process took almost 12 hours.



Out of the smoker and cooling down in the house.



In the morning I sliced and packaged it. Here's some of the sliced bacon.


Thanks for looking.
post #2 of 7
That Bacon looks real nice and tasty.
post #3 of 7
Nice looking bacon. Never had buckboard. How does it compare to streaky?
post #4 of 7
Those sure look good...PDT_Armataz_01_37.gifpoints.gif
post #5 of 7
Nice looking bacon there.PDT_Armataz_01_37.gif
post #6 of 7
Nice looking bacon.Fine eats you will have....PDT_Armataz_01_37.gif
post #7 of 7
You just have to love that buckboard bacon it's so good and just almost makes me all giddy. Yumo
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