Final Qview-All Maple Buckboard Bacon for Canada Day

Discussion in 'Bacon' started by disco, Jun 22, 2013.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    July 1 is coming up and I got an urge to smoke something with a Canadian theme. I picked up some Quebec maple syrup and some Alberta pork butt and I am going to make Buckboard Bacon (BBB) with a maple cure and smoke it over maple. 

    Because I like a dry cure over a brine and the piece of meat I am curing is a couple of inches thick, I will not have it ready for Canada Day but it is the thought that counts.

    I made a cure with:

    25 ml (2 tablesoons) kosher salt

    4 ml (3/4 teaspoon) Prague Powder #1

    25 ml brown sugar

    25 ml maple syrup

    2 ml (1/2 teaspoon) maple extract

    I put this on a 1.1 Kg (2.5 pound) piece of pork butt

    I have to admit the inspiration was helped by a sale on boneless pork butts.

    When I unwrapped it there was a couple of small pieces from where the bone had been removed. I couldn't be bothered with them and packaged them for the next time I am going to make a cured sausage. That left me the 1.1 Kg piece of butt to cure. I would like to do more but I have only been smoking since last fall and I want to make sure this turns out ok before doing more.

    I mixed up the cure and smeared it on the butt.

    Into a plastic bag and into the fridge for a couple weeks.

    I will post again when I smoke it.

    Last edited: Jun 23, 2013
  2. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Sounds and looks good Disco, I like you prefer a dry brine for bacon.  [​IMG]   [​IMG]

  3. Disco, really looking forward to your bacon. I have cured regular pork belly with maple and made maple sausage but never BBB Sure sounds good to me. CF[​IMG]
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Tom. I have tried a couple of brined and they are very good. I just like the dry cure texture better.

    Thanks, chilefarmer. Your response gives me courage. I have made maple sausage before and liked it. However this only my fourth or fifth bacon so an experiment is a little daunting.

  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    The day before yesterdat I took the Buckboard Bacon (BBB) out of the cure. I rinsed it and soaked it for 30 minutes changing the water once.

    I let it sit in the fridge on a rack loosely covered with a paper towel. The next day,I loaded the A-Maze-N Pellet Smoker (AMNPS) with maple and lit one end.

    I put the AMNPS on the bottom rack, a pan of ice on the second and the BBB above those. I used the ice because it was a hot day.

    At this point in time I must admit my stupidity and apologize to Todd and A-Maze-N Products.

    The AMNPS kept going out. I relit it several times and was getting ready to through in the nearest trash bin. I was even questioning the parenthood of Todd. 

    When I reached in to take it out one time, my hand brushed the pan above it and came away very wet. Of course, there was condensation on the cold pan. Doh.

    Red faced, I emptied the AMNPS, loaded up with dry pellets and put the ice below the AMNPS. Everything went fine.

    Sorry, Todd!

    I gave it 3 hours of cold smoke and turned the temperature up to 150 F. After another 3 hours it had a nice colour.

    After that, increased the temperature to 200 F and took the internal temperature to 145 F.

    Here it is out of the smoker.

    I wrapped it and put it in the fridge overnight.

    I sliced it up with my trusty ham slicer. Sorry this is the closest I can get to Bear View with my limited skills.

    We fried up some for breakfast with some potatoes.

    The verdict. It was very good. Not too salty. Nice sweet taste. Crisped up well. The only thing I'll change is to go back to pecan for the smoke. The maple was a little mild but did have a nice smoke taste.
  6. Disco, looks as though the bacon was spot on. Haven't tried maple wood myself . But like you I like pecan or hickory for most of my smokes.

     Job well done, You did good. CF
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, CF. It was fun and tasty!

  8. baconandbeer2

    baconandbeer2 Newbie

    Looks really good. I have cured pork butt steaks and then hot smoked them, also very good, though my better half really prefers belly. I may try doing the full butt some time.
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks B&B2. I would love to bellies but they cost more than butts and loins here if you can get them. Add the fact that I am practicing girth control, I like Buck Board Bacon (BBB) better than back bacon (Canadian Bacon in the US) because it has some fat. Sadly, she who must be obeyed prefers back bacon as she likes it leaner. She is a kind ruler though. She will eat BBB and it is only because she has been kind to me for 38 years that I do her preference most of the time.

    If your missus really prefers belly bacon, try finding a fatty butt. I find it cooks up similar to belly.

  10. woodcutter

    woodcutter Master of the Pit OTBS Member

    Your bacon looks great! Keep those maple pellets for some beef sometime. I have some maple hunks drying and I was going to use them on BBB, maybe not.
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Todd. 

    I should give full disclosure regarding the maple pellets. They were good, I just prefer the pecan. That being said, the missus liked the softer smoke flavour of the maple. Ergo, as usual, it goes back to a matter of personal taste.

  12. That really looks lovely, my mouth is watering again.

  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job Disco!!!

    Looks Perfect from here!!! Good lookin' BBB !!!

    Tip:  Fill a plastic jug 3/4 full with water. Put it in freezer. Then you can put that in your smoker to cool things down, like cheese smokes. I never had any condensation problem that way, when I put the jug in my water pan or in a foil pan.



    Last edited: Jul 12, 2013
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks Gary. This forum has a tendency to raise one's appetite.

    What a great idea! Thanks, Bear.


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