Buckboard bacon/Cottage Bacon 1st Attempt

[Charlene G]

This was my 1st attempt making buckboard bacon. I keep seeing this bacon popping up in the forum. Thought I would give it a try. Cure, salt, cracked coarse pepper and a little Demura brown sugar. Smoked in the electric smoker with the charcoal/wood offset This did not disappoint.

 

[gmc2003]

Looks good to me. Nicely done

Point for sure
Chris

 

[jcam222]

Looks great! I love it as do my friends.

 

[chopsaw]

Looks great . Nice work .

 

[jcam222]

Devil's advocate I'm surprised it can't be scaled down. I'm not questioning Pops just don't understand why it would be an issue

 

[mr_whipple]

That looks great! I haven't done any in quite some time, and I just happen to have a $0.99/lb butt in the fridge.

 

[SmokinEdge]

Looks great, just be careful dry rub curing over 3” thick meat.

 

[Charlene G]

Looks great, just be careful dry rub curing over 3” thick meat.

Thank you for the info. when i do this the meat is kept in a container in the fridge and sits in it own brine turning meat each day. I also have done many bone in pork shoulders to make ham-just have to make sure to add extra cure to bone ends and push cure & salt between bone and meat.. wrap in cheese cloth and brown paper hang in fridge. don't know if this is a real no no, but meat always cured all the way through. Hmm, may have to be careful.

 

[Jim_C]

Looks good! Nice amount of meat to fat ratio. I like the small Weber with the tube.

 

[BrianGSDTexoma]

Devil's advocate I'm surprised it can't be scaled down. I'm not questioning Pops just don't understand why it would be an issue

I had never heard about not scaling and have done it several times mostly with chicken. Might need to rethink it?

 

[DRKsmoking]

Great looking buckboard.

David