DrewJ
Smoke Blower
Hey All,
Our local Hy-Vee had pork butt on sale for 97 cents a pound so I bought the two biggest I could find. I have been wanting to try buckboard bacon for a while so this was my perfect excuse. I butchered (in more way than one) the butts and cubed up some for instant pot carnitas (which were great) and created a few wonky slabs to try my hand at buckboard bacon. I dry cured by weight following the guide posted by @disco here. Cured for 9 days and smoked them yesterday for about 6 hours on apple until they hit internal of 145 degrees F. Fried up a little for a taste test and it was amazing. Gonna slice and portion the rest in the next couple of days. Here a few pics:
Out of the cure and soaked for an hour in cold water to cut the salt a bit. I also ran them in my convection oven on the dehydrate setting to add a little pellicule. Also on a tip from @disco .
After smoking. The two hunks on the back left are the bones of the butt that I also cured with some meat left on them for making soups. That's an experiment but I'm thinking it will be good.
Test fry:
Thanks to everyone on this site since I would never have dreamed of trying anything like this without some advice and inspiration from the fine people here!
-drew-
Our local Hy-Vee had pork butt on sale for 97 cents a pound so I bought the two biggest I could find. I have been wanting to try buckboard bacon for a while so this was my perfect excuse. I butchered (in more way than one) the butts and cubed up some for instant pot carnitas (which were great) and created a few wonky slabs to try my hand at buckboard bacon. I dry cured by weight following the guide posted by @disco here. Cured for 9 days and smoked them yesterday for about 6 hours on apple until they hit internal of 145 degrees F. Fried up a little for a taste test and it was amazing. Gonna slice and portion the rest in the next couple of days. Here a few pics:
Out of the cure and soaked for an hour in cold water to cut the salt a bit. I also ran them in my convection oven on the dehydrate setting to add a little pellicule. Also on a tip from @disco .
After smoking. The two hunks on the back left are the bones of the butt that I also cured with some meat left on them for making soups. That's an experiment but I'm thinking it will be good.
Test fry:
Thanks to everyone on this site since I would never have dreamed of trying anything like this without some advice and inspiration from the fine people here!
-drew-
