Buckboard Bacon and Pulled Cured Boston Butt Ham

[riverrat3]

Hey Bear, in your timeline at 1pm at a temp of 118 you remove bacon. Later post talks about smoking until 145 could you clarify please sir. As in my pm's Im fixing to do this and dont want to miss something. Gonna follow this method to a T. Thanks

 

[Bearcarver]

Hey Bear, in your timeline at 1pm at a temp of 118 you remove bacon. Later post talks about smoking until 145 could you clarify please sir. As in my pm's Im fixing to do this and dont want to miss something. Gonna follow this method to a T. Thanks

Great Question:

I wanted to get the heat up to 225* so we could have some of the Pulled Butt Ham for Supper.

However I already had nice color on the BBB, and I didn't want it to get hit with such a high temp, so I pulled the BBB, and treated it like I do my Belly Bacon.

LOL----There's usually a method to my madness---Strange or otherwise.

Bear

 

[bmaddox]

Bear, I have two butts in the fridge that I was planning on using for the recipe. Can I substitute pink curing salt for TQ? Or should I cure them using pop's brine if I don't have any TQ?

 

[Bearcarver]

 
Bear, I have two butts in the fridge that I was planning on using for the recipe. Can I substitute pink curing salt for TQ? Or should I cure them using pop's brine if I don't have any TQ?

If you don't have TQ, I would recommend using Pops' brine cure method.

TQ and Cure #1 (Pink salt) are not interchangeable.

Bear

 

[bmaddox]

Thanks Bear. I will let you know how it goes.

 

[Bearcarver]

 
Thanks Bear. I will let you know how it goes.

 

[Rafter H BBQ]

This is a great tutorial for BBB & sure is some tasty stuff !

Thanks Bear ! Thumbs Up

:points1:

 

[Bearcarver]

This is a great tutorial for BBB & sure is some tasty stuff !

Thanks Bear !

Thank You Justin!!

And I Appreciate the Point too!!

Bear

 

[dukeburger]

Got my first butt curing now for some BBB!

IMG-20150403-00584.jpg

• dukeburger
• Apr 3, 2015

 

[Bearcarver]

 
Got my first butt curing now for some BBB!

Thanks a lot Duke!!

You're gonna love this stuff !!

Bear

 

[graggy]

I made the bacon just the way you did and smoked it today now its in the fridge. How many days can I leave it in the fridge before I slice it? The reason I ask is I just ordered a slicer but wont get it for about three days. is it ok to let it set that long in ziplock bags?

 

[Bearcarver]

 
I made the bacon just the way you did and smoked it today now its in the fridge. How many days can I leave it in the fridge before I slice it? The reason I ask is I just ordered a slicer but wont get it for about three days. is it ok to let it set that long in ziplock bags?

I like to wait at least 2 nights, but 3 or 4, or even more days is fine. No big rush.

I assume you snuck at least a little taste.

Bear

 

[tropics]

Finally started mine yesterday,will update when I smoke it.

100_1902.JPG

• tropics
• Apr 19, 2015

http://www.smokingmeatforums.com/t/186751/1st-time-bbb-with-tq

Thanks Bear

 

[freakynorm]

Question for you on the bacon and pulled ham. Is it ok to add a bit of real maple syrup into the bacon as it's brining? And for the ham, do you put any rub or seasoning on it before smoking it or just the pineapple and juice bath?

 

[dukeburger]

 
Question for you on the bacon and pulled ham. Is it ok to add a bit of real maple syrup into the bacon as it's brining? And for the ham, do you put any rub or seasoning on it before smoking it or just the pineapple and juice bath?

The ham gets CBP, onion powder and garlic powder before smoking. I think after curing it's best to avoid rubs with any salt in them..

As for the maple syrup, I've read a lot of posts by Bearcarver and others about adding maple syrup to the bag during the curing, but no flavor ended up going through the meat and was just a waste of maple syrup. I've heard (and will try this on my next batch) that maple extract seems to work better...I don't know how much to use or how well this works though, so I hope someone can chime in on that.

Hope this helps.

 

[Bearcarver]

 
Finally started mine yesterday,will update when I smoke it.

http://www.smokingmeatforums.com/t/186751/1st-time-bbb-with-tq

Thanks Bear

That's Great Richie!!

Don't let me miss your thread!!

Bear

 
Question for you on the bacon and pulled ham. Is it ok to add a bit of real maple syrup into the bacon as it's brining? And for the ham, do you put any rub or seasoning on it before smoking it or just the pineapple and juice bath?

See Below:

Bear

 
The ham gets CBP, onion powder and garlic powder before smoking. I think after curing it's best to avoid rubs with any salt in them..

As for the maple syrup, I've read a lot of posts by Bearcarver and others about adding maple syrup to the bag during the curing, but no flavor ended up going through the meat and was just a waste of maple syrup. I've heard (and will try this on my next batch) that maple extract seems to work better...I don't know how much to use or how well this works though, so I hope someone can chime in on that.

Hope this helps.

Great answers, Duke!!   Exactly what I would have said !!

I never tried the Extract either.

Also, I finally got some Maple Sugar which I will try on some kind of Bacon, if I ever get around to it.

Thanks Guys!

Bear

 

[freakynorm]

Sounds great. I think I will do that along with a bit of brown sugar for good measure. I bought 4 butts this weekend for $1.50lb. The fat cap halves are going to be baconized and the other halves shall be pulled ham. Gonna be a long two weeks til I can cook them up.

 

[Bearcarver]

 
Sounds great. I think I will do that along with a bit of brown sugar for good measure. I bought 4 butts this weekend for $1.50lb. The fat cap halves are going to be baconized and the other halves shall be pulled ham. Gonna be a long two weeks til I can cook them up.

That's a Great Plan!!

That's what I'd do too.

Bear

 

[briggy]

Finally got around to the first attempt:

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

Thanks again Bear!

 

[Bearcarver]

 
Finally got around to the first attempt:

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

Thanks again Bear!

That's Great Briggy!!

I found it & am waiting for your final Pics.

You're gonna love it !!

Bear