Buckboard bacon....huge success.....

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Master of the Pit
Original poster
OTBS Member
Dec 14, 2006
Everett Washington
well it takes 2 weeks to cure, and with some tender loving apple wood smoke applied.......I was informed that we will NEVER buy bacon again.....I'm supposed to make this on a constant basis....



that buckboard bacon is awesome i make a lot of the stuff we never by buy bacon at this house i even use it on loin for canadian bacon everybody loves the stuff keep up the good work and let the smoke roll
you have a happy easter
yea, this was not a purchased premix cure either.....

2 lbs pork shoulder (I actually used blade shoulder and cut the blade out)
1/3 cup unsulfured molasses
1/4 cup kosher salt
3/4 cup brown sugar packed
2 Tbs liquid smoke
1 Tbs garlic powder
1 Tbs onion powder
1 tsp prague #2

trim butt, put in zip lock baggie with molasses and liquid smoke, coat the meat, add all of the remaining ingredients to the bag. Let cure 2 weeks turning every few days. After 2 weeks, rinse with cold water, then allow to sit in cold water 2 hours, drain and pat dry. Let come to room temp ~1 hour or so, smoke at 200 F until internal reaches 140. I choose to smoke with applewood....... yum yum.....
THERE is no substitute for the wyoming bacon in my house...

its replaced bacon for sandy's and
hocks for beans and lentils and split peas...

when we do have eggs for breakfast i use turkey chorizo..

10 yr old grand pup got 3 turkeys with 1 shot from 20 gauge...

is that the recipe from len poli's site?????
yup, sure is......have alot of his recipes jotted down in this little book of mine!!!!!!!!!!!!!
Couple questions if I may....Let cure for two weeks---In Refrig. I take it?

What is prague #2 ?

Thank you for the recipe is one of the things I will try with new smoker when I get it
Looks AWSOME Smoked! I've been wanting to try it out, just need to buy cure or use yours. Very nice look'n bacon.
Outstanding as usual Smoked.
Recieved my Buckboard cure and the slicer last week and wiil be trying my hand at this, sure hope it comes out half as good as your's looks!!!
yes in fridge, turn every couple of days.

prague #2 is prague curing salt number 2, it's usually used for dry curing sausages (prague #1 is used in smoked sausage much like tenderquick)
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