Buckboard Bacon

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

kihler

Smoke Blower
Original poster
Mar 14, 2015
133
35
Arizona
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.

 
  • Like
Reactions: browneyesvictim
Transglutaminase (Meat Glue) - RM Formula

you can find it on Amazon.com. It's a product that will seal proteins, aka meat, together. I think it's a great product when working with deboned meats like pork shoulder. .   
 
  • Like
Reactions: jcam222
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky