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Inexperienced Buckboard Bacon Questions

post #1 of 8
Thread Starter 

In the next few weeks I am planning to do my first Buckboard Bacon. I think I will go with a dry cure using the basic TQ, sugar,garlic powder, onion powder, cbp mix on a 4 lb butt.

After the curing is done in about 8-10 days, I am to rinse off the remaining cure off the butt and soak in cool water for an hour or so, then let it dry before smoking. My question is: in the curing process, will the onion powder/garlic powder/ sugar / cbp be infused in the bacon, or will I need to reapply prior to smoking?

Another question has to do with hastening the curing process. If I had 4 lbs of pork butt cut into 1/2 inch thick peices of varying lengths, using a similar dry cure above, how long would it take to cure?

Thanks all
post #2 of 8
they say 7 days per inch radius.or 2" thick i go 10 days on mine
i like it thick as it slices better when cured
post #3 of 8
If you want to hasten the curing process follow the pickle recipe on the bag and pump it.
post #4 of 8
let us know what ya do, I love it when others experiment
post #5 of 8
simple answer is if you slice it prior to curing yes it will cure faster. I would cut the time in half but that is just a guess from me. I have not done it this way. And yes those flavors should show up even after rinsing it off. remember the hour is just a estimate on the time. you can take a piece out and pan fry it after 30 minutes and see if you like it. The hour is more for removing the salt from the meat. less time soaking more salty more time soaking less salty...good luck
post #6 of 8
More hind sight on my part
. You said you were using TQ....The TQ bag has recipes and how to use it, maybe they got better advice..
post #7 of 8
Thread Starter 
Thanks for the great responses.

I read the instructions on the TQ bag, and as a reference its a good starting point. Advice on the bag is adequate but better confidence inspiring responses are here on SMF..icon_mrgreen.gif
post #8 of 8
Thread Starter 
Aloha All,

I decided to do my first Buckboard Bacon …well sort of. The one I did this weekend started off as a 2.75 pork shoulder. I cut it up into 1 inch lengths and made a dry cure of TQ, garlic powder, onion powder, black pepper and cayenne pepper. I gave it 18 hours to cure in the refrigerator. Then I gave it a washing and soaking. I patted them dry and reapplied the rub minus the TQ. Here it is prior to going into the smoker.

Smoking temps were fluctuating between 200-210. I pulled it out after 4 hours. After letting it set up in the refrigerator overnight, I cut a few pieces up for the taste test.

Yummy!!!! Ate some with poi for lunch.

I froze a bag for comparison. Later this week I’m going to get another pork shoulder and do the same rub, but this time I will let the pork cure for about 7 days before smoking. Then I’ll compare the two and see which one I like better. If it comes out as good as this one with the short cure time, I think I'd better start looking for a meat slicer.
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