1st attempt @ maken bacon(buckboard)

Discussion in 'Smoking Bacon' started by morkdach, Aug 9, 2009.

  1. morkdach

    morkdach Master of the Pit OTBS Member

    been wanting to do this for a while but could not find any cure around here. did not want TQ to salty for me.
    so i broke down and ordered some Hi Mountain.



    cut the bone outta the butt rubbed down and into the fridge 12 days.



    12 days later and here it is at 140° smoker is off and its resting for an hour then back in fridge.



    here it is all sliced and in the bowl is end chunks for them thar wicked beans.
    had blt's for lunch very good but bacon seems to lack flavor maybe next one a rub of some sort or cbp whats your thoughts on this[​IMG]
     
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Sure does look good from here!

    I haven't done any bacon cure/smokes yet (to-do list is big). Does the cure package mention anything about adding brown sugar or maple syrup after the cure is done? CBP would help it out, too. I would think adding seasonings, brown sugar or syrup can't hurt anything after the cure.

    Nice buckboard!

    Eric
     
  3. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I'm getting ready to do another Buckboard bacon. I felt the same way about the ones I've done before. Just not enough flavor inside. This time I'm going to pickle and brine with TQ, garlic and onion. I also make sure and use the seasoning in the brine and when I smoke. Making a batch of Canadian Bacon also. I'm going to stick with the TQ rub on them. I've been really happy with the flavor of the CB.
    Something I did is when I cooked the bacon up I sprinkled it with a little brown sugar and salt. I also cooked it in a little coke. Adds lotsa flavor. Post wouldn't let me give you points.
     
  4. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looks great! It's still on my to do list.
     
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    looks real good Terry, after my first one came out bland like you mentioned , I've been rubbing them down with cbp after i rinse and dry them. I also like to inject maple syrup in them.
     
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks really good, something I need to try I guess...
     
  7. morkdach

    morkdach Master of the Pit OTBS Member

    thanks for the help at least i know now that it did lack a little flavor.
    [​IMG]
     
  8. desertlites

    desertlites Master of the Pit OTBS Member

    yes inject works well with big cuts like that.
     
  9. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Nice job Morkdach, looks excellent.
     
  10. the dude abides

    the dude abides Master of the Pit OTBS Member

    I've never had this before. It looks delicious. What is it supposed to taste like? It looks a lot like ham in those slices.
     
  11. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I like to cook it up like bacon. Take it past the done stage and on to a bacon crisp stage. The first time I cooked it I thought it was just like ham but left some cookin a little longer to crisp up and it was much more like bacon.
     
  12. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Taste like whateve kinda bacon ya season for Dude. I have made lots of CB and a few hams. I do use TQ and if it was ever too salty you could soak in cold water and quarter some raw taters in with it for 30 mins at a time to pull some salt out.

    Oh yeah! The buckboard looks great and It is on my list after I do belly bacon.
     
  13. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Looks great Mork.
     
  14. morkdach

    morkdach Master of the Pit OTBS Member

    thanks it fries up great also wrapped some around corn today with a good pork rub and smoked @ around 215° for 2 hours trust me it worked.
    done it in the husk[​IMG]
     
  15. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I too wanted buckboard but had to order it. So I did and just did a pork loin and cured it smoked it. It came out really yummy and now I have the second batch in the refrig awaiting next weekend smoke. [​IMG]Yours looks really good next time I'm doing a butt and hope it will come out as good as yours.
     
  16. morkdach

    morkdach Master of the Pit OTBS Member

    thanks next one i think i'll do a cbp rub on it[​IMG]
     
  17. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Thanks for the idea. Bacon wrapped corn. Nuff said.
     

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