Buckboard Bacon starting.

[graywolf1936]

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• graywolf1936
• Feb 20, 2014

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• graywolf1936
• Feb 20, 2014

Started Buckboard Bacon, top photo on scale, 4.4 lb.  bottom photo rubbed with High Mountain BBB kit cure.  In fridge for 10 days then to the smoker.

 

[mneeley490]

What's the cut of meat you're using there?

 

[Bearcarver]

Be sure to do a Fry-test for salt.

I do one every time I cure something, and the only time I ever had to soak anything to get rid of excess salt was the one time I used High Mountain Cure & Seasoning on a BBB.

Bear

 

[graywolf1936]

I thought I posted a reply, so this may be a duplicate.  This was is a pork belly, did the other half last week. I did soak it for 6 hours, added crushed black pepper then smoked.  We have a large Mexican Super Market in town, the belly was fresh, just delivered at less then $2.00 a pound(with skin, which I remover.)

 

[Bearcarver]

Soaked it for 6 hours???

BBB usually comes from Boston Butt or Picnic shoulder.

Cured & smoked Belly makes Bacon.

Bear

 

[graywolf1936]

Yes that is what I am making, bacon , their instructions state "Buck Board bacon cure can be used to cure regular side meat for bacon"

 

[graywolf1936]

I guess I misunderstood the term "Buckboard Bacon".  I bought the Buckboard cure kit and thought it was that companies name for their cure for bacon. As I read/learn more I see that the term for Buckboard Bacon is more of a style of bacon.  Thanks for all your knowledge and post.  I am learning.

 

[Bearcarver]

 
I guess I misunderstood the term "Buckboard Bacon".  I bought the Buckboard cure kit and thought it was that companies name for their cure for bacon. As I read/learn more I see that the term for Buckboard Bacon is more of a style of bacon.  Thanks for all your knowledge and post.  I am learning.

Glad to help.

Now I'm waiting for the money shots.

I love seeing nice slices of Smoked BBB.

Bear

 

[disco]

Whatever you call it, I am looking forward to seeing the finished product!

Disco

 

[graywolf1936]

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• graywolf1936
• Mar 4, 2014

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• graywolf1936
• Mar 4, 2014

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• graywolf1936
• Mar 4, 2014

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• graywolf1936
• Mar 4, 2014

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• graywolf1936
• Mar 4, 2014

The first photo is the Ortech controller I replaced on my smoker, much much better, then the smoked bacon, then sliced, then fried up a taste.  It came out real good..except I may should have taken it off at a lowed temp. The  plant I uploaded by accident, but van you see the "rabbit." Thanks for looking.

 

[Bearcarver]

That's some excellent looking tastiness!!!

You did Real Good!!

And Yes I see the Rabbit among a bunch of hearts!!!

Bear

 

[disco]

Good looking bacon. Only fair to warn you, you will not be buying commercial bacon much longer.

Disco