SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › buckboard bacon question
New Posts  All Forums:Forum Nav:

buckboard bacon question - Page 2

post #21 of 30


Yes it is!  Born and brought up in Adams Center, NY; dad was Carl E. Fassett, owner; I'm one of his twin boys!   After both mom and dad passed away and our oldest son was at Texas Christian University (TCU) we finally escaped the north country and moved to Fort Worth in '97.   Glad you remembered the store!   

Quote:
Originally Posted by biggeorge50 View Post

Hey Pops.  That Fassetts place is a long way from Texas, isn't it?  That was the only place we would buy hams for years.

post #22 of 30


I use traditional cotton bag net from Butcher Packer for hams, shoulders, turkeys, etc., but with buckboard bacon I use bacon hangers instead.

 

001.JPG

 

 

002.JPG

 

 

They are a 1 time expense and can be used over and over for a lifetime.  The cotton bags are considerably cheaper than the plastic ones and produce a nice netted looking product.  Here's 2 cured and smoked chickens and a rack of cured and smoked spareribs I did for a party:

 

006.JPG

 

 

005.JPG

 

Quote:
Originally Posted by atcnick View Post

Would this be a good net to use for smoking buckboard bacon?

 

http://www.sausagemaker.com/135169diareddiamondpatternnetting.aspx

post #23 of 30

Thanks Otter,

Thank you for taking the time to explain your process.

That's a completely different process, but sounds good.

 

With the cures I use, if the temp goes below 34˚, the meat won't freeze, but the cure won't work either.

The salt yours is packed in must do something about that.

 

I'm not saying there's anything wrong with your method, but I'll stick to my fridge at 37˚/38˚---Too old to start things I don't understand.

 

 

Thanks again,

Bear

post #24 of 30

That would be trying to teach an old Bear new tricks noidea[1].gifth_HaHAAHaa.gif

post #25 of 30

Dang I'm bookmarking this thread, good info here when I retire to snow country.

post #26 of 30

I got this from somewhere on the site and it will give you the basics. Apply spices after curing and smoke.

 

Making Bacon

Cut pieces that will fit in big ziplock bags (and will fit on your smoker shelf)

Weigh each piece individually,Rub the following into the pieces (all sides)

1/2 ounce of TQ per pound (1Tbl)

1/2 ounce of Brown Sugar per pound of belly

Rub them individually, and put any that fell off in that same bag. 

Put these bags in Fridge for the right amount of time:

Measure the thickest part of the pieces.

Divide that number in half.

Then figure how many quarter inches there are in that number.

Then add 2 or more for safety (longer doesn't hurt---shorter does).

 

Example:

Thickest point of pieces


3"

Half of that


1 1/2"

6 quarters in 1 1/2"----Plus 2 = 8 days in the Fridge at no less than 36˚---no more than 39˚.

Massage & flip packages over every day.

After curing, rinse all pieces off & soak in ice water for 1 hour. Cut a couple thin slices off and fry them to see if they are too salty.  If not (mine never were) fine.  If too salty, soak for another hour & try again.

Dry the pieces off real good with paper towels, sprinkle black pepper, garlic powder, and onion powder on them. Put them in the smoker without smoke at about 100˚ to 120˚ for an hour to dry. Then smoke the heck out of it!!!!!!  Take out when you have a nice brown color on the outside


Maybe 6 or 8 hours.

 In my book, it doesn't matter if you take the smoker temp up to 160˚, but no higher, or keep it low (Rytek recommends 135). Take the internal temp up to 128˚.

post #27 of 30
Quote:
Originally Posted by nozzleman View Post

I got this from somewhere on the site and it will give you the basics. Apply spices after curing and smoke.

 

Making Bacon

Cut pieces that will fit in big ziplock bags (and will fit on your smoker shelf)

Weigh each piece individually,Rub the following into the pieces (all sides)

1/2 ounce of TQ per pound (1Tbl)

1/2 ounce of Brown Sugar per pound of belly

Rub them individually, and put any that fell off in that same bag. 

Put these bags in Fridge for the right amount of time:

Measure the thickest part of the pieces.

Divide that number in half.

Then figure how many quarter inches there are in that number.

Then add 2 or more for safety (longer doesn't hurt---shorter does).

 

Example:

Thickest point of pieces


3"

 

Half of that


1 1/2"

 

6 quarters in 1 1/2"----Plus 2 = 8 days in the Fridge at no less than 36˚---no more than 39˚.

Massage & flip packages over every day.

After curing, rinse all pieces off & soak in ice water for 1 hour. Cut a couple thin slices off and fry them to see if they are too salty.  If not (mine never were) fine.  If too salty, soak for another hour & try again.

Dry the pieces off real good with paper towels, sprinkle black pepper, garlic powder, and onion powder on them. Put them in the smoker without smoke at about 100˚ to 120˚ for an hour to dry. Then smoke the heck out of it!!!!!!  Take out when you have a nice brown color on the outside


Maybe 6 or 8 hours.

 

 In my book, it doesn't matter if you take the smoker temp up to 160˚, but no higher, or keep it low (Rytek recommends 135). Take the internal temp up to 128˚.


Thanks nozzleman,

You got that from one of my posts. Not hard for me to recognize my own way of describing things. 

 

Came from here---Post #8:

http://www.smokingmeatforums.com/forum/thread/95554/quick-bacon-advice-please

 

Thanks,

Bear

post #28 of 30

Sure is a small world Pops.  My mouth waters just thinking about those cob smoked hams.  Best ham I have ever had, and it was the only ham my father would eat.  I will have to try your recipe - I assume dry corn cobs were used to generate the smoke?  If I can duplicate them, I will be in hog heaven.

post #29 of 30
Quote:
Originally Posted by biggeorge50 View Post

Sure is a small world Pops.  My mouth waters just thinking about those cob smoked hams.  Best ham I have ever had, and it was the only ham my father would eat.  I will have to try your recipe - I assume dry corn cobs were used to generate the smoke?  If I can duplicate them, I will be in hog heaven.



 That's so kool. Pop's fathers and  recipe lives on in memory thanks to the internet.

Hey biggeoge50 I'm right to the south of ya in Cicero. Welcome to the forum if I missed ya when ya joined.

Dan

post #30 of 30



 

Quote:
Originally Posted by meateater View Post

Dang I'm bookmarking this thread, good info here when I retire to snow country.


 I'm originally from south eastern Indiana , But for the last 20+ yrs I have lived in N.C. and have cured here . Just have to keep an eye on the weather.

And I currently have a spare working refrigerator . and wooden boxes to fit it ,
 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › buckboard bacon question