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buckboard bacon question

atcnick

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I need some clarification on buckboard bacon.  Is buckboard bacon just a cured/smoked pork shoulder or a specific brand of cure?called hi mountain or something?Thanks.
 

DanMcG

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Like Meateater said it's bacon made out of a butt or shoulder. The Hi Mountain is a brand of cure mix.

To make your own all you need is salt sugar, cure #1 and any spices or flavoring that you want to add..

Dan
 

Bearcarver

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Meateater & Dan are correct, but you can also use Tender Quick as is (1/2 ounce per pound). I add a tablespoon of Brown Sugar per pound too in the curing bags. Then sprinkle seasonings on after curing, before smoking.

Check "Bacon" below, in my signature.

I used Hi Mt Cure twice, and it was the only times I had to soak & soak my Bacon to get rid of the extra salt taste.

Bear
 

pit 4 brains

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I like Tender Quick and use it quite a bit. 1TBSP per lb of meat and cure for 1 day per 1/2 inch thick (I'm fairly sure on this). I usually apply the cure on a Sat or Sun and then smoke the next weekend. Be sure to flip the meat once a day or so and massage it a bit to keep the cure evenly distributed. Good luck.
 

Bearcarver

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I like Tender Quick and use it quite a bit. 1TBSP per lb of meat and cure for 1 day per 1/2 inch thick (I'm fairly sure on this). I usually apply the cure on a Sat or Sun and then smoke the next weekend. Be sure to flip the meat once a day or so and massage it a bit to keep the cure evenly distributed. Good luck.

The only difference I use than that is what I learned here. I don't know from who (I think it was a number of guys)---It was more than a year ago, but I always add 2 days "for safety" on top of that formula. I don't know how necessary it is, but I have always kept doing that.

We should also mention that a few days extra never hurts, but a few days less is BAD!

Bear
 
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meateater

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I need to get some TQ, alot cheaper than the Hi-Mountain brand.
 

otter

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 I like to use Morton Sugar Cure .. I use 1 bag of plain to 1 bag of Smoked and add a lb of brown sugar to that. I cure outside so

I watch the weather channel to make sure it will be below 40 deg.
 

meateater

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 I like to use Morton Sugar Cure .. I use 1 bag of plain to 1 bag of Smoked and add a lb of brown sugar to that. I cure outside so

I watch the weather channel to make sure it will be below 40 deg.

 Never heard of sugar, gonna have to look into that. Thanks.
 

mballi3011

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Me too Otter I have never seen the Morton sugar cure but I will look thou. Now buckboard is made with a butt or a shoulder and it's cured with one of the many cures thats out there. MAKE SURE that you use the correct amount of the particular cure that you use. Now each one is DIFFERENT and amounts are DIFFERENT too.
 

pit 4 brains

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pops6927

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These are all examples of "dry" cures.  There is an alternative curing method known as a "wet cure" that is simple and convenient and economical to do.  I was brought up in my dad's meat store curing hams, bacons, turkeys, chickens, hocks.. you name it we cured it! 



We used a commercial curing salt/sugar combination already mixed, but it is very close to a simple cure I concocted.  To 1 gallon of water add 1 cup of salt, 1 cup of white sugar, 1 cup of brown sugar and 1 tablespoon of DQ Cure no. 1 (same as Prague Powder, Instacure no. 1, etc.).   Stir to make the brine, cover in brine in a bucket (weight down product with ½ of a gallon ziploc bag of water to keep it down in the brine).  Up to 2" thickness of pork or beef can be cured just by soaking it.  Larger pieces you have to pump so the brine cures from the inside out as well as from the outside in.  A brining needle;



can be purchased from Butcher Packer for about $30, all stainless steel, lasts a lifetime.  Then, you can inject the brine inside and cure it both ways, eliminating 'sour bone' that can ruin large pieces like shoulders, hams, etc.

Most small cuts can be brined in about 5 days such as buckboard bacon, center cut loin for Canadian bacon, spareribs (like 'bacon on a stick'... delicious!).  Regular unskinned slab bacon can require 14 days, and full hams and shoulders 3-4 weeks.  However, most all do not need freshening (soaking in water) to get excess salt out!

buckboard bacon



Cured and smoked turkey!





My smokehouse!



Easter ham smoking!



I cure the meat in a brining bucket or buckets (5 gallon food safe buckets work well - go to your local bakery or in-store bakery for frosting and jelly buckets - they give them away or are cheap!) in a spare refrigerator.  Best thing to buy your wife is a new fridge... you get the old one!  You just toss the meat in, cover it with brine until it floats, weight it down and put it in the fridge - no turning, no patting, no tossing... just let it cure!  That's the beauty of wet cure - it does the work for you!  If possible, glue a white board to the face of the fridge and write down the date you put it in - then don't touch it until the date you want it to finish!

Hope this helps you with your adventures in processing meats!
 
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Bearcarver

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 I like to use Morton Sugar Cure .. I use 1 bag of plain to 1 bag of Smoked and add a lb of brown sugar to that. I cure outside so

I watch the weather channel to make sure it will be below 40 deg.

Hi Otter,

You really got me confused with that outside curing thing.

I keep my curing meats between 37˚ and 38˚ for anywhere from 5 days to 14 days (depending on the size). Now that is more accurate than needed, but the temp should never go above 39˚, or below 34˚. I'm curious to know how this can be done outside?

Under 34˚ the cure will not work.

Over 39˚ the meat could begin to spoil.

Thanks,

Bear
 

biggeorge50

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Hey Pops.  That Fassetts place is a long way from Texas, isn't it?  That was the only place we would buy hams for years.
 

otter

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Hi Otter,

You really got me confused with that outside curing thing.

I keep my curing meats between 37˚ and 38˚ for anywhere from 5 days to 14 days (depending on the size). Now that is more accurate than needed, but the temp should never go above 39˚, or below 34˚. I'm curious to know how this can be done outside?

Under 34˚ the cure will not work.

Over 39˚ the meat could begin to spoil.

Thanks,

Bear

 Sorry Bear I Didn't explain all . I meant Below 40 hence Your 39 Max. And my Grandfather Cured Pork every winter outside in a wooden box . Hmmm

Hence Outside .. He didn't however have the weather channel to help him with the for cast. as I do but he had good cured meat .

I do mine the same way that he did.. And it is in the salt box when I cure for 21 days . Sometimes Old timey methods that are Taught and Proven are still use full .  Rick
 

DanMcG

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Would this be a good net to use for smoking buckboard bacon?

http://www.sausagemaker.com/135169diareddiamondpatternnetting.aspx
I guess it will work, but I'm thinking it would be a little large. Most of us just lay the piece of meat on the grate and let it go.

I have used a 5" cotton net with good results to make them more round and better for slicing into lunchmeat.

If ya do go with the9"' take some pic's and report back to us on how it worked out.
 

Bearcarver

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 Sorry Bear I Didn't explain all . I meant Below 40 hence Your 39 Max. And my Grandfather Cured Pork every winter outside in a wooden box . Hmmm

Hence Outside .. He didn't however have the weather channel to help him with the for cast. as I do but he had good cured meat .

I do mine the same way that he did.. And it is in the salt box when I cure for 21 days . Sometimes Old timey methods that are Taught and Proven are still use full .  Rick
Still must be something I'm missing.

I know in PA we would never get temps, morning & night to stay between 34˚ & 40˚ for 5 days, let alone 14 or 21.
 

otter

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Still must be something I'm missing.

I know in PA we would never get temps, morning & night to stay between 34˚ & 40˚ for 5 days, let alone 14 or 21.
The first 3 days are very important It must stay 39 or lower it can go to 32 and the meat will not freeze because of the salt / everything is packed in the salt cure in a wooden box with a tight fitting lid the box is stored in an out building or smoke house . the temp will usually be a little cooler in there .

As long as it stays 39 or lower for 3 days , packed in salt cure the rest of the 21 days is a breeze ..

Hams and shoulders have a hole in them on the inside side of them this hole goes to the bone and must be packed with cure and a little spacing between things is filled with cure side meat and Joel are rubbed with the cure and put in also , with a generous amount of cure between layers.

Day 1 -- Pack meat into box with cure and close box

Day 1 - 3 temp cannot get higher than 39

Day 7 - Unpack meat and turn over repack with cure

Day 14 - repeat day 7 Instructions

Day 21 - take meat up brush off cure and hang / shoulders and hams hock down . you may slice bacon at this time . I let the shoulders and hams hang 1 to 2 more weeks / then rinse in cool water pat dry turning a few times to get them dry then wrap in brown paper and put in a Muslim bag and hang in a cool place till ready to use ... they are better aged about 6 months if you can wait that long ... LOL

HOPE this helped clear up things ..
 
 

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