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My first Buckboard Bacon ( lots of Qview ! )

post #1 of 32
Thread Starter 

Here we are gang, my first BBB. I bought two Pork shoulders (bone in) for $1.19 LB from BJ's. I watched a UTube flick to learn how to debone them. It wasn't as hard as I thought.

I used the Hi Mt BBB cure/seasoning, but I wasn't really happy with the result. This was the first time since you guys taught me how to dry-cure that I didn't have any control over the curing chemicals, and it was the first time I had to soak anything to reduce the salt taste. I soaked these butts for 2 hours, changing the ice water about 6 times. It got a little better, and after refrigerating overnight to form the pellicle, smoking for 6 hours, and cooling in the fridge overnight again, they became pretty much perfect. I think next time I'm going to use my TQ & brown sugar just like I did my other bacons. In a way, this is a good thing, since I paid more for the shipping than I did for the Hi Mt Cure.

 

If you want a better result than Hi Mt, see any of my other Bacon, Buckboard Bacon, or Canadian Bacon Step by Steps. I use Tender Quick & Brown Sugar in all of the others & they always turn out Awesome!

 

In fact here is a Great Step by Step that combines Buckboard Bacon and Cured & Smoked Boston Butt Ham:

Buckboard Bacon and Pulled Cured Boston Butt Ham   

 


Hope you all enjoy my pictures:


Two pork shoulders cured, soaked & rinsed. 9.2 pounder on left---8.3 pounder on right (before deboning):




Taste Test Pieces, after curing:



Cooling after smoking, ready to wrap for overnight refrigeration:



All sliced up:



Packed for freezing:



Final Preparation:



Great Breakfast (The real test!):



My freezer looking great, thanks to all of you guys. Hmmmm, I have a little room for some Smoked Salmon----Hmmmmm:


Thanks for drooling,PDT_Armataz_01_28.gif
Bearcarver


Edited by Bearcarver - 2/16/15 at 8:15am
post #2 of 32
Looks GREAT Bear! PDT_Armataz_01_37.gif

except it appears that you don't have room in your freezer for much more so you better send me a few of those containers...Just looking out and trying to help.
post #3 of 32
Excellent! Job well done...
post #4 of 32
Great lookin breakfast and points to ya for stockien your self up with good food......feels good to do that.points.gif
post #5 of 32
Man that looks great...PDT_Armataz_01_37.gif
post #6 of 32
Thread Starter 
Thanks guys, couldn't have done it without you!

BC


PS: Next on my list----More Smoked Salmon, unless my kid gets me some venison for my first attempt at "Venison Bacon" (I got some of Curley's mix, just in case).

I think I'll be running out of types of bacon to make soon.
Hmmm, "Cat bacon"???
Now "Smokey" is wondering why I'm looking at him that way.
post #7 of 32
Looks like a meal fit for a king! Got to try that one now too. points.gif
post #8 of 32
Fantastic buckboard.Beautiful color bearcarver....points.gif
post #9 of 32
Beautiful! That's one heck of a frying pan!
All of these awesome bacon posts are making me a little nervous as my first batch sits a brining....
Tracey
post #10 of 32
You can really see that the cure went all the way though too. Ti color of the meat when it's cut in two. It looks really good and you cann't beat some good Buckboard bacon we love it here. One question thou wy did you freeze it in single uses batches I see that there were 6-7 in each batch.??I did the same thing just thinking that I would take it out and use it right then but I forgot about the I havinig to try this stuff before I cook it and I end up eating it all up before I sit down to eat my plate of food.
post #11 of 32
My mouth is watering PDT_Armataz_01_37.gif
post #12 of 32
Looks like there is just enough room for Ted Williams's Head

The BB look great!!! points.gif
post #13 of 32
Sweet BBB...may be your first but ......looks like ya ben doin bacon for years....nice cure and great picks....points.gif
post #14 of 32
Shweeeeeet!
post #15 of 32
Awesome post and awesome queu view. Looks fantastic...Points for surepoints.gif
post #16 of 32
Thread Starter 
Wow !
You guys tell me how to do it.
I read everything you say & write down the most consistently agreed upon steps.
I follow those steps & everything turns out perfect !
Then you guys turn around & give me points for it !

What a bunch of GREAT people !


Thanks to ALL,
Bearcarver
post #17 of 32
Thread Starter 
Good question Mark,

Actually there are two main reasons for using the small bags & only putting 6 of the big slices in each pack & a couple more if they were smaller pieces:

Reason #1 I'm not allowed to eat as much as I used to, or one meal would be 15 or 20 slices.

Reason #2 I give a lot of this away to close friends & relatives. If I made the packs any bigger, there wouldn't be any left for me ! (Hmmmm Maybe this is actually "Reason #1").

Thanks,
Bearcarver
post #18 of 32
same here i give packs to coworkers as samples so i package the same way. thanks for the show it was greatPDT_Armataz_01_37.gif
post #19 of 32

 And here we go again.. Yes sir it is just too pretty not to try.

 

Any reason for not doing the "butterfly" on them and split them in two?  Other than preference of course..

 

 Did you leave the bone in while curing them as stated?

 

 How does this style stand up as bacon compared to belly bacon? Pretty close in taste since it is cured the same way?

 

 I found my MES smoking limitations doing the dried beef and ordered the AMNS 5x8 for mine. It smokes well hot, but not as well when you're lower on the temps. It's on the way now.

 

 I going with your other smokey bacon cure with the TQ and doing the rest like this thread of yours.. Another two weeks of watching meet cure.. LOL..

 

 Now to go find some decent prices on shoulders...

 

 Griz

post #20 of 32
Thread Starter 
Quote:
Originally Posted by ibdagriz View Post
 

 And here we go again.. Yes sir it is just too pretty not to try. Yup---It is pretty, isn't it.

 

Any reason for not doing the "butterfly" on them and split them in two?  Other than preference of course. Actually I started splitting them in half after I did this one. Then you can either take both halves to 145° for BBB, or take the bottom "leaner" half to 205° IT and make Pulled Butt Ham out of it.  (See my Link below)

 

 Did you leave the bone in while curing them as stated? Removed Bone.

 

 How does this style stand up as bacon compared to belly bacon? Pretty close in taste since it is cured the same way? Actually I think BBB is even tastier than Belly Bacon.

 

 I found my MES smoking limitations doing the dried beef and ordered the AMNS 5x8 for mine. It smokes well hot, but not as well when you're lower on the temps. It's on the way now. Good AMNPS is only way to go!!

 

 I going with your other smokey bacon cure with the TQ and doing the rest like this thread of yours.. Another two weeks of watching meet cure.. LOL.. Check out the link below for some Butts. I would never use Hi Mountain cure & seasoning again for any Bacon.

 

 Now to go find some decent prices on shoulders...

 

 Griz

 

Here ya go, Griz,

 

Buckboard Bacon and Pulled Cured Boston Butt Ham   

 

The only thing I do different than this link, is to leave the BBB half in the smoker until it hits 145° IT. Then do the Pulled Ham the way I did---to 205°

 

 

Bear

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