I love to smoke meats of all types. Pork, chicken, fish, turkey, pheasant - just about anything can be smoked. But my favorite is pork. Pork belly bacon is on the menu every day, but buckboard bacon is a new one for me. I think it was Bear that told me about buckboard bacon a few months ago. So I gave it another try, We had the end results for breakfast today.
Start with a nice pork shoulder. On sale for .99 cents a pound.
Remove the bone and skin, save them and cure and smoke with the pork shoulder.
After curing, start the drying process in the frig. I made blocks so the meat can be stacked in the frig on the smoking racks.
After adding meat glue I tie the pork shoulder, this keeps the meat from coming apart when cutting into slices.
All stacked in the frig and ready for a 24 hour nap.
The next day and after being in the smoker for 8 hours. I smoke at a low temp with alder and apple. I like mild smoking chips. I get the shoulder IT to about 155 - 160.
Looks good
The bones and skin are going to make great soups.
Bones and skins
Shoulders, I do about 4 at a time.
Final product.
My trusty slicer.
Start with a nice pork shoulder. On sale for .99 cents a pound.
Remove the bone and skin, save them and cure and smoke with the pork shoulder.
After curing, start the drying process in the frig. I made blocks so the meat can be stacked in the frig on the smoking racks.
After adding meat glue I tie the pork shoulder, this keeps the meat from coming apart when cutting into slices.
All stacked in the frig and ready for a 24 hour nap.
The next day and after being in the smoker for 8 hours. I smoke at a low temp with alder and apple. I like mild smoking chips. I get the shoulder IT to about 155 - 160.
Looks good
The bones and skin are going to make great soups.
Bones and skins
Shoulders, I do about 4 at a time.
Final product.
My trusty slicer.
