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

[smoked]

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....

 

[illini]

Major looking bacon there smoked

Pass the eggs too please!....Got any biscuits?

 

[monty]

Success is yours, Brother!

Cheers!

 

[salmonclubber]

smoked

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
huey

 

[vulcan75001]

Bill
Great looking bacon ya got there...

 

[cajunsmoker]

Looks great

I defrosted a vacuum pac bag of buckboard bacon to season all the veggies tomorrow

 

[smoked]

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.....

 

[larry maddock]

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?????

 

[smoked]

yup, sure is......have alot of his recipes jotted down in this little book of mine!!!!!!!!!!!!!

 

[da pigman]

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

 

[oar]

Smoked That looks incredible. I have to try bacon, we eat alot here but all store bught.
NICE ONE congrats

 

[peculiarmike]

Fine looking bacon! Waiting for my buckboard from Hi Mountain so I can try it, but may try the recipe you posted also.

 

[bigal]

Looks AWSOME Smoked! I've been wanting to try it out, just need to buy cure or use yours. Very nice look'n bacon.

 

[camp_cookie]

That is some great looking stuff there!!

 

[teacup13]

very tasty looking... i will be sure to tell my brother to come pick up a sample..lol

he lives 40 miles from you..lol

 

[tonto1117]

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!!!

 

[smoked]

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)

 

[deejaydebi]

Smoked -

That looks fantastic! I will definately try that!

 

[da pigman]

Thank you Smoked.....learning new things every day....