Buckboard Bacon......

[Barefootdog]

I think this may taste as good as it looks. In an effort to get more flavor I switched to a dry rub cure and extended it to a 14 days.

Started with a pre heated and stable 150 degree smoker at 10:30 this AM......Finished up at 6 and 6:30 PM with interior temps of 146-147 degrees.

BLT for dinner tonight....

Setting up a drying chamber....Gabagool is next....

 

[jcam222]

View attachment 711303

I think this may taste as good as it looks. In an effort to get more flavor I switched to a dry rub cure and extended it to a 14 days.

Started with a pre heated and stable 150 degree smoker at 10:30 this AM......Finished up at 6 and 6:30 PM with interior temps of 146-147 degrees.

BLT for dinner tonight....

Setting up a drying chamber....Gabagool is next....

Looks great! Love to see a cut shot. Are you buying a curing chamber or doing a fridge mod?

 

[Barefootdog]

Frig mod....Have the controllers and other components.
Just need to buy the frig.

Sometimes they have real clean frigs at Goodwill or St Vincent.

or may just buy a new basic frig.

 

[Fueling Around]

That looks great. What cuts of pork for the BBB?

 

[Smoking Allowed]

We need some more pics, but looks good so far.

 

[Barefootdog]

For this is I used the coppa muscle. The rest of the butt is saved for Italian sausage next week.

I sure like the dry rub brine better than the wet brine. Lots more flavor.

Makes a pretty good BLT.

 

[Brokenhandle]

That looks great!

Ryan

 

[mr_whipple]

Yes it does!

 

[pushok2018]

Nice work on BBB! Looks great!

 

[SmokinEdge]

Nice work on that BBB.

 

[DougE]

Your buckboard bacon looks great! Bet it tastes fantastic.

 

[cpaysonc]

Fine looking! Beautiful color! I love buckboard bacon!

 

[paulgeorge]

View attachment 711303

I think this may taste as good as it looks. In an effort to get more flavor I switched to a dry rub cure and extended it to a 14 days.

Started with a pre heated and stable 150 degree smoker at 10:30 this AM......Finished up at 6 and 6:30 PM with interior temps of 146-147 degrees.

BLT for dinner tonight....
best hair transplant turkey
Setting up a drying chamber....Gabagool is next....

That buckboard bacon looks fantastic—beautiful color and sounds like a solid cure and smoke. A 14-day dry rub definitely adds depth. Finishing right around 147°F keeps it juicy too. BLT must’ve been next-level. Can’t wait to hear how the gabagool turns out—you're clearly dialing it in!

 

[Ishi]

I’d like to dive into that great color on the bacon

 

[realdocBBQ]

I need to do some research on how to tease out that coppa muscle alone and turn it into buckboard bacon just like this. Like, exactly like this.

My wife doesn't like the fat on the bacon and she tears her bacon apart, eating only the meat portions and leaving the fat portions on her plate - which usually get fed to the dog, so she'll be pissed at me if I do this, but oh well... lol.

But I've thought for a long time that doing a meatier cut with significantly less fat might be right up her alley. She says she doesn't like Canadian bacon, interestingly, though...

 

[Barefootdog]

Watch U Tube videos.
Watch enough of them and you'll decide what you want to do and how to get it done.

Folks here should be able to recommend a good how to video on the subject.

I'm trying to figure out how to break down a chuck roll......it's still Greek to me.

 

[chopsaw]

I'm trying to figure out how to break down a chuck roll..

What do you want to know ? I can give a self taught method .

You definitely want the chuck eyes from the end of the roll .
You'll only get 2 , maybe three . The bottom row , bottom left is the roll cut into steaks .
The first 2 are eye's . The first steak in the lower left is the end of the roll in to picture above .

 

[Barefootdog]

With the chuck roll I have a hard time distinguishing the different muscle groups. A pork butt is one muscle group to separate and then some trimming. The chuck roll gives me too many options.

OK... I'll quit complaining and practice more....

 

[chopsaw]

With the chuck roll I have a hard time distinguishing the different muscle groups.

I get it . First thing to know is what cuts can be taken from what you're working with . That makes it easier .
Here's a link to a web page I use . Great info on beef .

Chuck Roll

This large, boneless cut comes from between the ribs and backbone. Contains a mix of tender and somewhat tough muscles, which are fabricated into smaller cuts known as the Chuck Eye Roll and the Chuck Under Blade.

www.beefitswhatsfordinner.com

When you scroll down it will have " Cuts from this primal "
Then when you click view in each of those sections , it will show what cuts you can get from those.

I start by taking the roll off the top .
I missed the first part of the seem , got to deep . From the knife forward should have stayed on that bottom section . Knife back , I was good .
Then you can see the next seem . That middle section is Denver steaks or roast .
I'm no expert on it , but been breaking down my own beef for a few years .
Key is knowing what cuts you can get .

 

[Inscrutable]

View attachment 711310
For this is I used the coppa muscle. The rest of the butt is saved for Italian sausage next week.

I sure like the dry rub brine better than the wet brine. Lots more flavor.

Makes a pretty good BLT.

Hmmm. I’ve always wet-brined and injected (have one in the fridge now). Sounds like I need to dry brine the next one that is on deck.