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Makin' Bacon...Buckboard and Canadian!

czarcastic

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Started with half a loin - trimmed - for the Canadian Bacon (about 4lbs), and a half a boneless Butt for the buckboard (7lbs).

 Used Hi-Mountain cure and let them sit in the fridge for 12 days in vacuum bags.

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Ran for 30 minutes with no smoke at 150º then bumped to 175º and added oak and apple.

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Internal at 155º for the Canadian and 140º for the Buckboard, then off the smoker, wrapped, and rested.

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First slice of the Buckboard

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Used the slicer to get nice, even pieces.  Ended up with 60 slices of Canadian, and enough buckboard to separate into eight 1/2lb bags.

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six 10-count packs of Canadian:  Bagged, marked, and ready for the freezer.

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eman

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Looks good from where i sit!

 got my 1st BBB on cure now but i am shooting for 14 days.
 

Bearcarver

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Looks Great Steven!!!!

Man, fry up a couple slices of that BBB & a few eggs for Breakfast------Heaven !!!!   
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Bear
 

mballi3011

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Now that's some fine looking bacon there Steven and I know bacon.
 

czarcastic

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Howdy I would like more details on the bacon it looks great


Howdy, Chief.

Buckboard is pretty easy to make, and there are about 600 posts concerning it (just do a search for "Buckboard Bacon" in the search bar at the top of the window.)

Basically, its Boston Butt has been de-boned, and rubbed with cure (I use Hi-Mountain Buckboard Bacon Cure).  The meat sits wrapped in plastic in the fridge for about 2 weeks +/-, then is rinsed and put on the smoker at a low temperature for a long, slow, flavoring.  The instructions are right in the package with the cure.

You still have to cook it - just like the belly bacon you buy at the store - only it cooks in about half the time, is leaner and more tender... 

This was only my second go-round with Buckboard bacon, but I can assure you it won't be my last.  

Good luck on your next smoke.
 

tjohnson

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Fine looking bacon

How'd it fry up?

I save the ends and pieces for beans.

Todd
 

SmokinAl

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SWEET!   
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so ms smoker

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  Mmmm Makes me want to pull out a fry pan and some eggs!
 

harleychief

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I have my order into Hi mountain cant wait. Even if we still have 8" of snow its going on the smoker.
 

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