Buck Board Bacon in East Texas

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gary s

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Buck Board Bacon in East Texas

Using Bearcarver’s Recipe

http://www.smokingmeatforums.com/t/138526/buckboard-bacon-and-pulled-cured-boston-butt-ham

Started with a Butt from Sam's, de-boned and split it. Half for Buck Board Bacon the other for Cured Butt Ham

Rubbed with proper amount of T Q and Brown Sugar bagged and in the fridge for 8 days, turning each day

Day 9 out of the fridge, rinsed and soaked for about 45 min. patted dry seasoned with a little garlic powder and black pepper

on the drying rack and back in the fridge for a day.

Fired up smoker, pork butt out of fridge and let sit under a fan till smoker comes to temp.

Smoker at 125 º Put meat on, added pecan and maple chunks

Maintained 125 ° throughout entire smoke

Smoked BBB for 6 hours till IT was 120 º Pulled the BBB   and lat rest on the counter till IT

dropped below 100°

Wrapped in Plastic Wrap and back in the fridge for two days.

Put in the freezer for 3 hours to firm up for slicing.  Slicer and vacuum sealer or ready to go.

Rested in freezer for 3 hours, sliced great, I got 3 - one lb. bags and one 12 oz bag from half a Butt

Fried up a couple to see how it was   Wow .

Here are the Pictures 

Back from Sam's  Pork Butt's and Loin


De-boned and split




All set up and ready to get started


Proper amount of TQ and Brown Sugar, Bagged up and ready for a rest in the Fridge


Had to have a little sample         Mmmmmm


After  8 days curing, rinsed , soaked , seasoned up and back to the fridge till tomorrow


Smoker rocking a long at 125 º


Outside temp 45 º


My trusty ole weed burner to get it fired up


Aah    Both hunks smoking away   One BBB and the other for Pulled Ham


After 6 hours of 125 º smoke  IT was at 120 º  Resting on counter till IT is below 100 º


After 2 days wrapped in the frige ans 3 hours in the freezer


Slicing away



Scales and vacuum sealer ready to go to work


4 bags sealed and a few more samples




Thanks for looking
 

tropics

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​I think this is what my wife wants me to make, AKA Tosino in the Philippines Thanks Gary and Bear 
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gary s

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You are welcome, easy and Good

gary
 

gary s

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Yep,   The Butt  (shoulder) is what I used   Great Stuff

Gary
 

gary s

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Thanks Sota

Gary
 

Bearcarver

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Nice Job Gary!!
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Looks Mighty Tasty!!!
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-------------------------
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You sure do learn fast !! 
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Bear
 

gary s

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Thanks Bear and for the Point       ---------------------   Had a good teacher   

Gary
 
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gary s

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Thank you Disco,  It is great     Got my grinder today

Gary
 

gary s

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Wife asked today  "Now is that everything " ???

Gary
 

gary s

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I said Yep loud enough for her to hear and "For Now" kinda under my breath

Gary
 

pc farmer

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Beautiful bacon Gary.

This is something I never tried
 

gary s

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Thank you Guys for nice  comments 

Gary