Buckboard Bacon

Discussion in 'Smoking Bacon' started by peculiarmike, Jul 29, 2007.

  1. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Put the Buckboard Bacon cure to a 7.17 lb. Boston Butt. Got it in the garage "refreshment center" for it's 10 day rest.
    Gonna hickory smoke some bacon!
    Next is the loin in the freezer for Canadian bacon.
    Can't wait to see how this turns out. [​IMG]
    Ultramag gave me some of his Buckboard bacon and it was fine! [​IMG]
     
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Using that cure on a butt, does it give it a bacon or ham taste? Sounds interesting.....
     
  3. ultramag

    ultramag SMF Events Planning Committee

    The flavor varies alot with how thick you slice it. If you want it more like ham slice it thick and the thinner you slice and the longer you cook it the more it's like bacon. Sounds kinda odd, but that's the way it works out. It is good stuff either way.

    Oh yea, go Mike go!!! [​IMG]
     
  4. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Mmmmmmmm Bacon[​IMG] Sounds like it's time to get yourself a slicer Mike if ya don't have one yet.
     
  5. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Little thin, crispy slices of Pig Heaven... Sounds great Mike. Good luck to you and your BB Bacon!
     
  6. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    I have an el cheapo slicer (ECS) I bought back in the 70's to slice lunch meat. Looks like this might be the incentive to move up!
    I'll take Jane to Sam's and casually mention the bacon while in the home appliance aisle. [​IMG]
     
  7. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Mike that bucboard cure is delish on butts, try using it on pork tenderloin,cure 5 days,smoke with hickory till internal of 158, makes very yummy canadian bacon, and also should be great with your boneless loin , enjoy and good luck [​IMG]
     
  8. deejaydebi

    deejaydebi Smoking Guru

    Oooooooooooooo! Sounds good Mike. If David is your mentor on this project it's gonna be good!
     
  9. daveyhunter

    daveyhunter Fire Starter

    I have done alot of Buckboard bacon and I just love it, but I am one that does not like very much salt or any at all, that is just me when I take and do a boston but for Bacon when it reaches about 130 degrees I take them out and rub a generous amount of Demerara Cane Sugar and let it kind of carmelize that will balance out the salt taste on the out side of the butt if you happen not to wash of the cure after it soaks for an hour or 2.

    I also will inject that same sugar in bone in loins when I cure them for smoking I take about 2 cups of the recomended amount of cure and add about 1/4 cup of the sugar and heat it in the microwave to disolve and then inject it that to me gives it a great flavor.

    Daveyhunter
     
  10. az_redneck

    az_redneck Smoking Fanatic OTBS Member

    I used BB cure for pig bellies and they were out of this world! [​IMG]
     
  11. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    OK! It's been RILLY HOT the last week, and no relief in sight. However, today started cooler due to some rain north of KC. Sooooooooooooo.................
    I'm going to smoke the Buckboard Bacon tonight. [​IMG]
    It has cured longer than 10 days, but the instructions said a minimum of 10 days so I figure it will be OK.
    Smoking it in my GOSM 3005C charcoal smoker with hickory.
    Pics will follow.
     
  12. shellbellc

    shellbellc Master of the Pit OTBS Member

    I did the tenderloin thing and made canadian bacon, it came out a little salty, could be cured with just rinsing a little longer. It was great other than a little salty. I was wondering about using the BB cure on pork bellies too. I didn't thing the tenderoin tasted like bacon so I didn't know if it would cure the bellies so they taste like bacon. Haven't tried the shoulder yet...
     
  13. payson

    payson Meat Mopper

    I cured a butt for about 15-16 days and it was amazing! It was purely by accident, I was shooting for 10 days and stuff kept coming up. Every last piece got eaten though! Its replaced store bought bacon in my house!
     
  14. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Good Luck Mike. Can't wait to see how it comes out. Don't forget the pics.
     
  15. bud's bbq

    bud's bbq Meat Mopper

    Mags gave us the greatest pack of buckboard bacon. at the gathering this Summer. I have meted that out in very small increments.....but am about out. We gotta figure out how to do this!!!

    P.s. Mike, We have the bargain slicer: Smoked and DJ Debbi recommended: Weston 9" slicer.
     
  16. ultramag

    ultramag SMF Events Planning Committee

    I could come up and help w/ refreshment Mike. I gotta stay up to get back on work schedule anyway. [​IMG] Good luck and try to enjoy the smoke. I smoked four butts in the BDS yesterday and thought I was gonna die from heat exhaustion. Staying "hydrated" was all that saved me. [​IMG]
     

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