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Discussion in 'Hot Smoked Bacon' started by mdk, Dec 20, 2006.

  1. mdk

    mdk Fire Starter

    Ok I posted this in the pork section and did not get much response.

    I have never smoked anything but a few peppers and some fatties. I want to impress my wife who loves ham and bacon. So after reading about Buckboard Bacon I bought some and have a 6# butt curing in the fridge. :oops:

    My question is how long do I put smoke to it and at what temp? Then how long and at what temp to I continue for the best result?

    I just want my wife to see that getting a smoker was a wise idea.....she is still a bit sceptical. [​IMG]

  2. dionysus

    dionysus Meat Mopper OTBS Member

    I have never used the Buckboard cure myself but I have ordered some. There are lots of threads out there if you want to check them out (for example)


    I'm sure you will find the answers you are looking for. Also if you type Buckboard in the Search box you should get a lot of hits .....

    Good luck and please let us know how you make out
  3. I would do it at 220° and take it to 145° if you are going to fry up in pan, if no more cooking is planned take it to 160° Best of Luck! [​IMG]
  4. illini

    illini Smoking Fanatic OTBS Member

    Why are you trying to make bacon out of a butt?
  5. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Up In Smoke is right on. That's where I smoke mine (220-225 until 145 internal) and it has always turned out great. I think my next Canadian Bacon effort is going to be done with a loin instead of a butt. I understand that it's really quite good.
  6. mdk

    mdk Fire Starter


    The instructions say to use a butt. It looks like a lot of guys are using loins as well.


    How long do you put smoke to it?

    Up in Smoke,

    Did you wrap it in foil for a while or anything else special? What wood did you run, apple, hickory? Sorry for all the questions guys, I really just want to learn.

  7. illini

    illini Smoking Fanatic OTBS Member

    I stand corrected :oops:
    Can you post the results? pics?
    Good Luck!
  8. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    When I do canadian bacon, I have use the butt per the instructions in the Hi Mountain's Buckboard Bacon Cure. However, per some of the other posts here on the SMF, it seems that the option of using the loin is quite viable. Regarding the wood. I have always used hickory because having grown up with it, I really enjoy the flavor. I still think it makes the very best bacon (regular or canadian) that you can make. But there we go again ...... that's what works for me. You may like something different.

    I don't normally time the smoke but instead use my thermometers. I smoke the butt until the internal temp gets to 145* because I like to "fry" it before eating. If you want to just cut it and eat it, I would smoke the meat until an internal temp of 165* is reached. However, I like to drop it into a pan and "fry" it just a little before eating. Thus the 145* internal.

    Regarding the wrap, the answer is no. I don't wrap the butt when making the bacon. Just that sweet hickory smoke ...... (THIN hickory smoke).
  9. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member


    Just follow the instructions that came in the box.

    "Drain and rinse with fresh water, making sure excess cure is removed (rinse cavity thoroughly). Pat dry. Let stand at room temperature at least 1 hour. Shape meat, tucking in edges. Place meat on smoking screen or grill. Insert internal meat thermometer and place meat in smoker. Heat smoker to 150 degrees for 45 minutes without smoke. Increase temperature to 200 degrees and start smoke. Smoke until internal temperature of meat reaches 140 degrees. Turn off heat. Leave bacon in smoker for 1 hour to cool down."

    Yes, Butt is the preferred cut of meat and the wood of your choice will be fine. (I like a 2/3 cherry and 1/3 pecan)

    When you are ready to slice the meat, cut it thin to taste like bacon. If cut thick it tastes more like ham.

    Good luck and Merry Christmas. :D
  10. mdk

    mdk Fire Starter

    You guys rock.....or smoke!!

    Thanks for all the help. I think I got it. I was worried about over smoking the meat but it sounds like it cannot be done with this cut.

    My door seal on the bottom of my Masterbuilt is all turned down and I get liquid out the bottom of the smoker. Have you seen that?

    Merry Christmas to all!
  11. illini

    illini Smoking Fanatic OTBS Member

    MDK when you shut down the smoker hot or even when it is running use your finger nails and push the seal to it's proper position (with the door closed)

    When it cools down the seal will take a set there until the next time you need to do it which will occur

    I think you have the older non vented like mine. It leaked water too until the vent on top was installed

    Dont consider leaking a problem and it isnt much.
    Without a vent there is so much moisture buildup that it has to go somewhere and leaking out the bottom seams is the most likely spot.

    Consider less water in the pan (no steam..no leak)
    Venting the top is the best cure it stops the drips and lets the smoke out which is a good thing
  12. cajun_1

    cajun_1 Master of the Pit OTBS Member

    I totally agree wit cajunsmoker and bwsmith. Follow the Buckboard directions. You won't be sorry. There are many posts, by ultramag & myself on this subject in the bacon section. Check them out and enjoy.
  13. mdk

    mdk Fire Starter

    Sorry no porn because I was afraid of how it would turn out but..........
    I ran a 6# pork butt in Buckboard Bacon mix for 8 days after vacume sealing it. Turned it on day 4. Rinsed it twice and soaked it for 2 hours in ice water. Rinsed it again and put in fridge over night. Took it our for 1 hour to bring it to room temp. Preheated my Masterbuilt to 150# popped the butt in for an hour with no smoke. Ran heat up to 200 after 1 hour and put some maple smoke to it. Ran smoke for 3 hours. Took it to 160# internal temp and shut her down. I let it cool and then cut it 1" thick. It tasted like the best IOWA CHOP I have ever had. I could not believe it. My faimily loved it and my folks loved it so much that they want me to do 4 loins this way for Easter dinner at their house. I am so excited about this. Thanks to all of you guys for your help! It was awesome.

    Thanks again!!!!