Buck Board Bacon by SQWIB - Photo Overload

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sqwib

Smoking Guru
Original poster
OTBS Member
Sep 25, 2007
5,964
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Philadelphia
Woohoo first post using Flickr
 ​
September 22, 2012
Buck Board Bacon


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 ​
Ingredients:
  • One pork shoulder (Boston Butt)
  • 2 tablespoons of Sugar per pound of meat (I will cut this in half next time)
  • 1 tablespoon Mortons Tenderquick per pound of meat
  • Garlic powder add liberally
  • Onion Powder add liberally
  • Cracked Pepper amount is preference.

Summary:
  • Deboned and butterflied (do not trim fat)
  • Cured for 13 days
  • Pellicle formation one day
  • Cold Smoked for 36 hours using AMNPS (outside temperature 50° and below, my goal is to keep it under 75°)
  • Rested 4 days
  • Sliced, packaged.
  • Tested

 ​

Read this before going any further.
I am not going to go into the science, safety issues or specifics of curing, that will be your homework.
I suggest doing a bit of research before attempting to cure any thing.
Here is a link to the cure that I use it is called  Morton[sup][emoji]174[/emoji][/sup] Tender Quick[sup][emoji]174[/emoji][/sup]

It will be YOUR RESPONSIBILITY to make sure your food is safe.


From Morton's Website.

Morton[sup][emoji]174[/emoji][/sup] Tender Quick[sup][emoji]174[/emoji][/sup] mix contains salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform. Morton[sup][emoji]174[/emoji][/sup] Tender Quick[sup][emoji]174[/emoji][/sup] mix can be used interchangeably with Morton[sup][emoji]174[/emoji][/sup] Sugar Cure[sup][emoji]174[/emoji][/sup] (Plain) mix. It is NOT a meat tenderizer.

CAUTION: This curing salt is designed to be used at the rate specified in the formulation or recipe. It should not be used at higher levels as results will be inconsistent, cured meats will be too salty, and the finished products may be unsatisfactory. Curing salts should be used only in meat, poultry, game, salmon, shad and sablefish. Curing salts cannot be substituted for regular salt in other food recipes. Always keep meat refrigerated (36° to 40°F) while curing.


Ok lets get started!
 

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  • Remove the bone
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  • Half the butt along the bone
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 ​


  • This wasn't hard just a bit tedious, I would run my fingers along the bone to get an idea where to cut. Now I have two halves, a fellow smoker only uses the half with the fat cap and uses the bottom half for sausage. For this Bucky I am doing both halves


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  • Cure is added to both sides.
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  • Brown Sugar is added (2 tablespoons per 1 tablespoon of Tender Quick) Yes I washed my hands before adding the other ingredients.
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  • Onion Powder, Garlic Powder added.
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  • Sealed in Ziploc Bags. Air is squeezed out of the Ziploc bag.



  • Added some cracked black pepper.






  • Butts are placed in a pan and into the refrigerator for 13-14 days. Butts are taken out of the refrigerator and massaged every day (don't go there),to insure a safe cure.
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  • Now for a two hour ice bath. I know how this butt feels taking an ice bath, with three girls in the house there's no hot water left for my bath.
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  • Patting dry.
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  • Doing a fry Test.
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  • It was pretty salty but my better half said it was fine.
  • It's definitely not bacon at this point, more like ham.
  • Now that it has passed the fry test it's placed in the refrigerator to form a pellicle.


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  • Flipped the bacon , I really don't think it needed to be flipped, but figured it wouldn't hurt anything and sometimes I like to play with my food. Now it's starting to look like bacon.
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  • The next day did another flip. After the firs 11-12 hours I threw some Hickory in the AMNPS.
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  • OK 36 hours later, lets have a look.
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  • Looking good, lets wrap this in plastic wrap and let it rest in the refrigerator for several days, actually four days.
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Four days later...
  • Ok, this is my favorite part, slicing time! I do this in my workshop and open up the garage doors (that's an invitation for my neighbors to stop in and have a beer) Too funny when I think about it, usually when you open the garage door, flies come in, when I open the garage door, neighbors come in.

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  • OMG, does that look awesome or what, I wanted to bite into it RAW!
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  • We got to see that up close.
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  • OK time for another fry test.
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Here is a video for the guys that want to hear it sizzle. TURN UP THE VOLUME.



  • Now its time for packaging. I'm a bit anal with presentation of the finished product. I figure, if I'm going to put all this time and effort into something it needs to "look good" as well as "taste good".
  • This is thin sliced so to try and firm it up a bit, I put it in the freezer for two hours before slicing, the packaging was a bear and would have been easier to do in the garage because the bacon was coming up to room temperature quickly after slicing and was a PITA to get in the vac bag. The garage was about 15° cooler, in retrospect, I should have sliced, threw in the freezer 20 minutes then placed in the vac bags, OH well! Another method would be to place on wax paper slide into the vac bag flip it upside down and peel away the wax paper, I'll try that next time.
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  • All the bacon is sliced and refrigerated, one pack, I added cracked black pepper to before sealing. I left some out to munch on and give to some buddies.
  • The scraps can be used for Stews, Chili, Beans, sandwiches etc... Those that didn't make the grade for packaging were used for testing. See the recipes below.

Buck Board Bacon Breakfast
This breakfast sandwich is what I like to refer to as, one of my favorite "Comfort Foods".

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  • Toasted a Bagel and threw on a thick slice of American Cheese, would much rather have had Cooper sharp, Oh well!
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  • Pat of Bacon Grease.
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  • The bacon was then placed on a dish then microwaved for 10 seconds twice... I'll explain why later.

  • Tossed the bacon on top of the cheese.

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  • Frying the egg.

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  • Egg placed on the bagel.
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  • Glass of milk (my favorite beverage), Cup of Kahlua coffee, Toast with Cream Cheese and Homemade Apple Butter, and of course the main attraction, Bacon Egg and Cheese bagel with SQWIBS Pineapple Habanero Hot Sauce. As I mentioned on this website before, this is the ultimate in "comfort food" for me.
  • Mm Mmmm Life don't get any better than this. Now I need to make sure I take my Lipitor tonight!

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Buck Board Bacon Burger
This burger was outstanding, the horseradish really made it pop.

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  •  
  •  
  •  
  •  
  • Burger
  • Buck Board Bacon
  • Cheese
  • Horseradish
  • Thick slice Onion
  • Tomatoes
  • Jalapeno Pepper slices
  • Ketchup
  • Mustard
  • A-1 Sauce.
  • Kaiser Roll

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Yeah I know... I need a bigger burger!

Buck Board Bacon Beans

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  • Buckboard Bacon
  • 55 oz. Can Bush's Baked Beans
  • Small Jalapeno
  • Small Green Pepper
  • 1/2 small onion
  • 1 tsp of Mustard Powder
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire.

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  •  
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Buck Board Bacon Pork and Beans

These beans make for a great quick hot lunch during the week.

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  • Three smoked All Beef Hot Dogs were added to the above recipe.

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  •  
 

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Buck Board Bacon Flat Bread Pizza

Ingredients: Whatever you like!!

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Now for some notes:
  • The bacon was pretty smoky, not too much but it was fairly strong while eating by itself. However on a sandwich it was perfectly fine. The smoky flavor seems more mellow when eating the bacon cold.
  • I will cut this back from 36 hours to 18 hours next smoke.

  • The bacon was also sweet, while the kids and the better half liked it, I am going to cut the sugar in half next time.
  • It seemed to loose a bit of the salty taste after the smoke, not sure why but it was sweeter after the smoke.
  • It is fairly close to store bought bacon.
  • A little trick I picked up messing with the Buckboard Bacon was, if you pan fry it to try and get crispy, it will burn, maybe due to the amount of sugar I used, not really sure, anyhow, here is how I got around that problem, cook the bacon until it's browned real good and microwave it a bit. I microwaved two pieces for 10 seconds twice. When the bacon cools it is crispy and to be frankly honest it's at this point that it tastes very close to store bought bacon.
  • When I first started out on this Buck Board Bacon venture, my biggest question was RAW OR COOKED, seems like most folks say COOKED while a smaller group say RAW, I just kept saying to myself, "SELF, it's bacon so don't cook it during the smoke", anyhow after much reading I came across something written by a fellow smoking enthusiast Chef Rob

Chef Rob Quote:​

"when i first started doing BBB i took it to a fully cooked state. while i liked it to snack on, i wasn't real happy with the frying for breakfast. IMHO i feel that during the smoke, some of the rendered fat that i saw in the smoker never made it to the pan bringing along it's extra smokie goodness and resulting in that crispyness that belly has.  that's when i decided to #1, look for a fatty butt.
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  #2 butterfly the butt after deboning to ensure that at least 1/2 of the slice will have some good fattyness to it. and #3,  don't bring it up above 135-140, this way you will need to fry the BBB and render the fat and thus the meat cooks in it's own fat imparting more smoke and other flavors".


Makes sense to me! Thanks ChefRob

This is when I decided RAW is the way to go.

Well how does the bacon hold up in recipes and on sandwiches?

Bacon applied in the real world.

The Buck Board Bacon can hold it's own, however, this stuff really shines when used on sandwiches and in recipes, the extra smokiness and sweetness are welcome for the dishes I have tried so far.
  • Breakfast sandwiches are mouthwatering.
  • The burger was simply outstanding.
  • The beans are great and the bacon adds enough smoky flavor throughout without having to smoke the beans them self.
I know that there is no BLT listed, I will update this page when I get around to playing with the bacon some more, I gave some to a few friends for testing, hopefully they will have great success with it as I had.

Hopefully this venture into Making ones own Buck Board Bacon will answer some questions folks may have before venturing into this wonderful thing called Buck Board Bacon.


 ​
Thanks for tuning in!
 
Last edited:

roller

Smoking Guru
SMF Premier Member
Mar 10, 2010
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N.E. Louisiana
SQWIB your killing me...I sure hope mine turns out that good. I have a week left in the frig...Yours looks AWESOME !!!  I am doing Pepper...
 
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pops6927

Gone but never forgotten.
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Excellent photoshoot, graphics, content and summary!  A top notch instructional!  Great job!
 

scarbelly

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Jul 26, 2009
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Great thread as always. I would sure love a plate of all of it 
 

realtorterry

Master of the Pit
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Jun 5, 2009
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Bullhead City, AZ
Are you kidding me man!! Where was this post on my first BBB? Did I miss the butt weight??

Do you think the closer to belly bacon taste was due to the amount of smoke? I didn't smoke that long myself & it had more of a hammie taste?
 

sqwib

Smoking Guru
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Thread starter
Sep 25, 2007
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Are you kidding me man!! Where was this post on my first BBB? Did I miss the butt weight??

Do you think the closer to belly bacon taste was due to the amount of smoke? I didn't smoke that long myself & it had more of a hammie taste?
Not really sure but I had the hammy taste during the first fry test checking for salt.

It absolutely does not taste like ham, did you hot smoke it? From what I have read seems like some of the Hot Smoked BBB are hammy?

This was cold smoked for 36 hours at 50° and under, timing of the weather was perfect.

Then it sat wrapped in the refrigerator for four days.
 

mneeley490

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Everett, WA
Looks great!

I will be doing some BBB this weekend for the first time, and I've been going back and forth on whether to smoke it hot or cold. I think you've convinced me to stick with cold.

The only other bacon I've done is cold belly, and after 11 hours of Pitmaster's choice, the taste seemed like way too much smoke. So I'm still trying to dial that smoke time in.
 
Last edited:

mballi3011

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icon_cool.gif


Now this thread will be on a fast track to the tutorial of the year awards. Great job with the photos and the bacon looks awesome to. I know it taste good
 
Last edited:

s2k9k

AMNPS Test Group
Sep 8, 2011
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SEUSA
Sqwib, I think the only thing your posts are missing is taste-o-vision! You have everything else covered! Awesome!!!! Oh and the BBB looks great too!
 

mike johnson

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Mar 9, 2012
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Lacey, WA.
I cant wait to do mine now. I have about 14lbs. curing in my fridge that will be ready to be smoked up on Saturday.
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Your post was very informational.I hope mine looks as good as yours does.
 

sqwib

Smoking Guru
Original poster
OTBS Member
Thread starter
Sep 25, 2007
5,964
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Philadelphia
SQWIB your killing me...I sure hope mine turns out that good. I have a week left in the frig...Yours looks AWESOME !!!  I am doing Pepper...
Dude I am confident yours will be awesome!
Excellent photoshoot, graphics, content and summary!  A top notch instructional!  Great job!
Great thread as always. I would sure love a plate of all of it 
Great post Sqwib!!
Thanks guys.
Are you kidding me man!! Where was this post on my first BBB? Did I miss the butt weight??

Do you think the closer to belly bacon taste was due to the amount of smoke? I didn't smoke that long myself & it had more of a hammie taste?
Butt weight is in 2nd picture, two butts at 14.69lbs so about 7.3 lbs each I only used 1 butt,  whats nice is if you have 7 lbs of butt, you get 7lbs of bacon.
Looks great!

I will be doing some BBB this weekend for the first time, and I've been going back and forth on whether to smoke it hot or cold. I think you've convinced me to stick with cold.

The only other bacon I've done is cold belly, and after 11 hours of Pitmaster's choice, the taste seemed like way too much smoke. So I'm still trying to dial that smoke time in.
That was my only obstacle and very glad I choose cold smoke. I had just done Canadian Bacon and wanted to try a cold smoke, I was extremely satisfied.
Excellent step by step tutorial, I enjoy making BBB.Thanks SQWIB
Way to go Sqwib!  Another home run, world class "how to".  Thanks!
WOW.......
Great job, thanks for the details. 
Thank you very much.
icon_cool.gif


Now this thread will be on a fast track to the tutorial of the year awards. Great job with the photos and the bacon looks awesome to. I know it taste good
AWESOME!   This post is like a website within a website.. thanks for taking  the time! BBB is next on my list.
Sqwib, I think the only thing your posts are missing is taste-o-vision! You have everything else covered! Awesome!!!! Oh and the BBB looks great too!
Is there a grand prize for the post with the most colorful and descriptive tracking of a smoking process?  If so you win hands down!

drool.gif

 
Thank you gentleman, it really means a lot when folks get something good from one of my posts, it motivates me to do better.

Website within a website...that's too cool.

I am big on pics,(as many of you know), sometimes someone can write a book about something and one picture tells more of a story than the book.

I also think its nice to show some photos of how the finished product is being used, gets the creative juices flowing.
I just ripped the sound from your video clip and made it my new ringtone.  True story.
 
Now that is too cool, Can't wait till I tell my wife, she thinks I'm crazy as it is but I never used sizzling bacon for a ringtone, thanks for the smile.
I cant wait to do mine now. I have about 14lbs. curing in my fridge that will be ready to be smoked up on Saturday.
yahoo.gif
Your post was very informational.I hope mine looks as good as yours does.
I am sure it will.

Good Luck

I am sitting in my office typing this eating a cup full of my Buck Board Bacon Pork & Beans, it don't get any better than this.
 

thoseguys26

Master of the Pit
Jan 4, 2012
1,341
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Aspen Valley
Is the ice bath just to desalinate the meat and keep it cold or is there something special that is happening with the ice cold temp bath?