Restocking some buckboard and Canadian bacon

[jcam222]

Started a batch of buckboard and Canadian bacon about 2 weeks ago. As always I used Pops brine with a substitution of Swerve Brown for the brown sugar. Got it smoked on Saturday with a mix of oak and cherry. Finally got around to slicing and packing yesterday. Here are a few pics

Yielded around 14 lbs. from 20 lbs of boneless butt.

Smaller loin for some Canadian bacon. I mostly do this for family that loves it. I prefer the buckboard.

Had to get some out to fry and try lol

About a lbs. cooked up. Think I will have a nibble now and bacon on a burger later.

thanks for looking!

 

[Sowsage]

Looks great! I have never done buckboard bacon. I need tongive it a try! I can not ever find fresh belly to do bacon with unless i make a decent drive. I can buy butts all day long for cheap. How are you trimming the butts? Just split them through the middle and keep the fat cap side for the bacon?

 

[jcam222]

Looks great! I have never done buckboard bacon. I need tongive it a try! I can not ever find fresh belly to do bacon with unless i make a decent drive. I can buy butts all day long for cheap. How are you trimming the butts? Just split them through the middle and keep the fat cap side for the bacon?

I split them and use both sides. Some is just leaner that way. I also trim the fat cap some depending how thick it is. It doesn’t crisp up quite like belly but the flavors great. Kind of a hybrid of bacon and ham. If you slice it thinner it will crisp up a bit better.

 

[Sowsage]

I split them and use both sides. Some is just leaner that way. I also trim the fat cap some depending how thick it is.

Awesome! How much salt are you using with pops brine? And do you soak after the cure ? Sorry for all the questions i just really want to give this try.

 

[jcam222]

Awesome! How much salt are you using with pops brine? And do you soak after the cure ? Sorry for all the questions i just really want to give this try.

I use one cup of coarse salt. I do soak after cure and test fry. If too salty I’ll do it again. Usually it’s not very salty. Before you slice it all I’d try a few thicknesses, cook them and then decide.

 

[Sowsage]

I split them and use both sides. Some is just leaner that way. I also trim the fat cap some depending how thick it is.

Awesome! How much salt are you using with pops brine? And do you soak after the cure ? Sorry for all the questions i just really want to give this try

I use one cup of coarse salt. I do soak after cure and test fry. If too salty I’ll do it again. Usually it’s not very salty. Before you slice it all I’d try a few thicknesses, cook them and then decide.

Thanks! I guess i need to go pick up a few butts now. Lol! Yours looks fantastic! Nice job on it!

 

[Murray]

Looks great! I have never done buckboard bacon. I need tongive it a try! I can not ever find fresh belly to do bacon with unless i make a decent drive. I can buy butts all day long for cheap. How are you trimming the butts? Just split them through the middle and keep the fat cap side for the bacon?

I did 3 batches of BBB to learn the process and determine what we liked. We got a bunch butts cheap figuring if I screw up not a big financial loss. It gave me the confidence to move on to the more expensive belly. Lots of good information on this forum.

 

[Sowsage]

I did 3 batches of BBB to learn the process and determine what we liked. We got a bunch butts cheap figuring if I screw up not a big financial loss. It gave me the confidence to move on to the more expensive belly. Lots of good information on this forum.

Thats a smart move for sure. Ive done a lot of belly's and your right they are expensive. We butcher hogs every year so thats typically where i get belly from . But when we are out of bacon before that time of year i have a hard time finding it. And when i do it cost about half of what i can buy a whole hog for! Lol. Thats why im so intrested in trying out the buckboard . Way cheaper and looks like it makes great bacon!

 

[Murray]

It does make excellent bacon, less fat so it’s healthy!

 

[Sowsage]

It does make excellent bacon, less fat so it’s healthy!

Honestly with the pictures jcam222 put up of it fried up and ready to eat all i can think about right now is how good the buckboard bacon would be as a staked high BLT sandwich! Healthy or not i would be all over one of those right about now! lol!

 

[xray]

Beautiful buckboard bacon jcam, especially the ones with pepper on them. They’re calling my name!

Like!

 

[chopsaw]

Jcam , great work on the bacon !

 

[SmokinAl]

Good looking bacon!
Looks like your set for a while!
Al

 

[HalfSmoked]

Great job I do mostly Canadian bacon because of the lean meat.

Warren

 

[sawhorseray]

That's a fine piece of work there Jcam, great looking CB and BBB! Like. RAY

 

[disco]

Beautiful bacon, Bro!

 

[zwiller]

LOOKS AWESOME. What was your smoke routine? I'd have to check my notes but I did like 10hrs and was no where enough for me. I think I will try 2 12hrs for 24 on next run.

Sowsage Not sure if Kroger near you but they are advertising butts at $.99/lb this week here. To me , the key for BBB is to dry it in the fridge a bit before and after the smoke. That being said, I am one of the weird guys that prefer ham or CB over bacon.

BTW Go Browns!

 

[Sowsage]

LOOKS AWESOME. What was your smoke routine? I'd have to check my notes but I did like 10hrs and was no where enough for me. I think I will try 2 12hrs for 24 on next run.

Sowsage Not sure if Kroger near you but they are advertising butts at $.99/lb this week here. To me , the key for BBB is to dry it in the fridge a bit before and after the smoke. That being said, I am one of the weird guys that prefer ham or CB over bacon.

BTW Go Browns!

Thanks zwiller ill check out the kroger ad thats a heck of a deal!

 

[HalfSmoked]

Thanks for the like jcam222 it is appreciated.

Warren