Makin' Bacon...Buckboard and Canadian!

Discussion in 'Smoking Bacon' started by czarcastic, Feb 28, 2011.

  1. Started with half a loin - trimmed - for the Canadian Bacon (about 4lbs), and a half a boneless Butt for the buckboard (7lbs).

     Used Hi-Mountain cure and let them sit in the fridge for 12 days in vacuum bags.


    Ran for 30 minutes with no smoke at 150º then bumped to 175º and added oak and apple.


    Internal at 155º for the Canadian and 140º for the Buckboard, then off the smoker, wrapped, and rested.


    First slice of the Buckboard


    Used the slicer to get nice, even pieces.  Ended up with 60 slices of Canadian, and enough buckboard to separate into eight 1/2lb bags.


    six 10-count packs of Canadian:  Bagged, marked, and ready for the freezer.

  2. Looks awesome!
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great looking CB & BB...
  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Looks good from where i sit!

     got my 1st BBB on cure now but i am shooting for 14 days.
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks great!

  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great Steven!!!!

    Man, fry up a couple slices of that BBB & a few eggs for Breakfast------Heaven !!!!   [​IMG]

  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Now that's some fine looking bacon there Steven and I know bacon.
  8. That looks awesome.
  9. skully

    skully Meat Mopper

  10. java

    java Smoking Fanatic

    great lookin bacon ya got there!
  11. tyotrain

    tyotrain Master of the Pit

    Man that bacon looks great nice job.. Thumbs Up
  12. looks great.
  13. harleychief

    harleychief Newbie

    Howdy I would like more details on the bacon it looks great

  14. Howdy, Chief.

    Buckboard is pretty easy to make, and there are about 600 posts concerning it (just do a search for "Buckboard Bacon" in the search bar at the top of the window.)

    Basically, its Boston Butt has been de-boned, and rubbed with cure (I use Hi-Mountain Buckboard Bacon Cure).  The meat sits wrapped in plastic in the fridge for about 2 weeks +/-, then is rinsed and put on the smoker at a low temperature for a long, slow, flavoring.  The instructions are right in the package with the cure.

    You still have to cook it - just like the belly bacon you buy at the store - only it cooks in about half the time, is leaner and more tender... 

    This was only my second go-round with Buckboard bacon, but I can assure you it won't be my last.  

    Good luck on your next smoke.
  15. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Fine looking bacon

    How'd it fry up?

    I save the ends and pieces for beans.

  16. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    SWEET!   [​IMG]
  17. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Mmmm Makes me want to pull out a fry pan and some eggs!
  18. Looks awsome I love me some bacon.
  19. harleychief

    harleychief Newbie

    I have my order into Hi mountain cant wait. Even if we still have 8" of snow its going on the smoker.

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