BBBB BuckBoard Bondage Bacon

[solaryellow]

It has been a couple years since I made buckboard bacon and decided to try this recipe from Len Poli's website. http://lpoli.50webs.com/index_files/Bacon-buckboard.pdf

I used cure #1 and NOT cure #2 and omitted the liquid smoke. Here we are two weeks into the curing process. The dark color that molasses imparted has me real excited to try this.

And here comes the bondage part.

As you can see, this is my first attempt at tying anything up. Gonna hang them in the smoker tomorrow.

 

[sprky]

At first I thought I was going to be reading on a................... ummmmm............ well............ never mind

 

[pit 4 brains]

Looks good and not a bad job of tying... 

 

[DanMcG]

Interesting, Looking forward o the finished results.

 

[jrod62]

Nice. Will check back see how it turns out.

 

[teeznuts]

The suspense is killing me!

 

[teeznuts]

I just read the recipe again. Are you going to hot smoke it like the recipe says or do a cold smoke? I think I'm going to have to try this.

 

[pops6927]

Here's a link I did some time ago on the method of tying a "butcher's knot"; a knot that won't slip back on you so you can lock it in place tight onto the meat; a bit of practice and you'll be a pro in no time!  

http://www.smokingmeatforums.com/t/69790/tying-a-butchers-knot

 

[SmokinAl]

Looking forward to seeing the inside.

 

[scooper]

How much cure #1 did you use?  Generally 1 tsp. of #1 is enough for 5lbs. of meat. 

 

[boykjo]

       

 

[solaryellow]

I just read the recipe again. Are you going to hot smoke it like the recipe says or do a cold smoke? I think I'm going to have to try this.

I am leaning towards hot smoking it after hitting it with cold smoke for about 6 hours. I still haven't made up my mind yet. lol

Here's a link I did some time ago on the method of tying a "butcher's knot"; a knot that won't slip back on you so you can lock it in place tight onto the meat; a bit of practice and you'll be a pro in no time!  

http://www.smokingmeatforums.com/t/69790/tying-a-butchers-knot

Thanks Pops! The step with the loop and twisting it under isn't quite sinking in but I will practice it a few times.

How much cure #1 did you use?  Generally 1 tsp. of #1 is enough for 5lbs. of meat. 

Each BBB started off at around 4lbs. Using 1 tsp of cure #1 I am calculating 172 ppm which is well below the 200 ppm maximum set by the USDA.

 

[smokinhusker]

Looks good so far. Keep us updated.

 

[gersus]

Man I can't wait to see the beautiful color after slicing! I bet its gonna turn out great! 

 

[solaryellow]

Cut and bagged it up tonight. It is a little on the sweet side but I really like it. I will definitely be making this again. Here is some Qview.

One of them I didn't roll up.

 

[DanMcG]

Kool, Looks good Joel,

 

[pops6927]

beautiful color!  We need to get tasteavision!

 

[gersus]

There's nothin better IMO than pork with some sweetness! I'm with Pops, we need tasteavision!
Looks great though, I think rolling it is a great option.

 

[pit 4 brains]

Looks great! I just put 3 Bostons in the brine tonight. I may roll one up like that and see how it comes out. I like the idea of hot smoking after a bit of cold just so you can slice it right off and layer up a good sami..

 

[scrappynadds]

How's that tasteavision going POPS ????? looks great..........will be trying soon