Need help with Buckboard Bacon and Ham

[slavikborisov]

Well... the meat has been smoked, cooled in the refrigerator overnight and sliced. Still need to vacuum pack, but for now it is chillin' in the refrigerator.

Things to consider next time...

1. Even though you may have two refrigerators do not expect enough room to prep to air dry the meat overnight.
2. Even though the smoker can handle mass amounts of meat, the cook time will be much longer.
3. It takes longer than you suspect to slice up mass amounts of meat.
4. Even though you made room in the refrigerator the day before do not expect it to be there the next day, especially if you went shopping for a family of 6.

One positive with smoking up mass amounts of meat, is that you can cook up lot's of samples and still have plenty left over.

As promised here are some photos...View attachment 701865View attachment 701866View attachment 701867View attachment 701868View attachment 701869

looks awesome!!

 

[Brokenhandle]

Nice job! It's nice getting alot done at one time.

Ryan

 

[paulgeorge]

Team -

I could use some help. This Friday I plan on making some buckboard bacon and a ham from two pork butts I picked up from the last Kroger sale. I will cut off the coppa roast from each. I would like to use PS Seasoning Maple Cure for the BB and Maple Cure with Walton's California Ham Spice for the ham (I already have these seasonsings and cure). I would like to do a dry brine, but I am open minded to a wet brine as well. My problem is the use case scenarios described on their websites do not appear to lend themselves to my application. Can someone help me with the amount of cure/seasoning needed? Or, should I just follow one of the proven recipes described here? (which there appears to be quite a few). If the advice is to follow the lead from one of the proven recipes here, please give me a suggestion or two. I am looking for a sweeter flavor profile. Thanks in advance for any advice. (side note: I have made basic bacon in past using salt, sugar and #1 pink cure. McChicken Sandwich Following the advice as described here and digging-dog with good results... I am just looking for something a little different and sweeter.)

-Robert

So I’ve cured my own “shoulder ham” using a butt and a wet brine, it was excellent, maybe a little fatty for me and now I want to try my hand at some buckboard bacon. From what I understand buckboard bacon is bacon made from any cut other than the belly, ok I get that, and the fact it its typically dry cured versus wet cured. So my question is, is there really any difference between a shoulder ham and buckboard bacon made from the shoulder, other than the curing process??? I understand that the final presentation is different, but man the processes sure seem the same to me. Am I missing something?

 

[slavikborisov]

So I’ve cured my own “shoulder ham” using a butt and a wet brine, it was excellent, maybe a little fatty for me and now I want to try my hand at some buckboard bacon. From what I understand buckboard bacon is bacon made from any cut other than the belly, ok I get that, and the fact it its typically dry cured versus wet cured. So my question is, is there really any difference between a shoulder ham and buckboard bacon made from the shoulder, other than the curing process??? I understand that the final presentation is different, but man the processes sure seem the same to me. Am I missing something?

Curing should be the same regardless of what cut of meat you are using. At a minimum I would inject 10%of the meat weight in liquid like broth or water with the correct .25% of the meat weight in cure 1…… 1.5% salt and .75% sugar and go from there

 

[SmokinEdge]

So I’ve cured my own “shoulder ham” using a butt and a wet brine, it was excellent, maybe a little fatty for me and now I want to try my hand at some buckboard bacon. From what I understand buckboard bacon is bacon made from any cut other than the belly, ok I get that, and the fact it its typically dry cured versus wet cured. So my question is, is there really any difference between a shoulder ham and buckboard bacon made from the shoulder, other than the curing process??? I understand that the final presentation is different, but man the processes sure seem the same to me. Am I missing something?

This is exactly why the fat cap side down 2” or so is cut off and treated like bacon (fried) the lower part of the butt will be leaner and more like ham. So if you cure a whole butt, by slicing horizontally you get both bacon and ham, but treat them differently. Doesn’t matter how you cure it and it doesn’t have to be separate before cure but will cure faster and better separately.