Bacon Advice

[Cal_BBQ Pit]

Ok, so I am thinking about smoking my own bacon.....how do you go about it!!!????? :D

What cut of meat, type, etc.. Any good advice from the pros? Thanks for any help.

Cal 8)

[Grumpy Gator]

I make "Buckboard Bacon" with the cure from Hi Mountain Jerky.

Link (http://shop.himtnjerky.com/cgi/cp-app.cgi?usr=50X3957798&rnd=8871311&rrc=N&cip=66.14.177.144&ad=www.google.com&pg=prod&ref=41&cat=&catstr=)

I use regular pork butts and bone them if not already boned. The bacon you get is more like canadian bacon than what you're used to seeing in the store. I know some folks use pork belly, but I like the butts better.

Go by the instruction on the cure. When you smoke it, you can baste the meat with some pure maple syrup for a real treat.

You'll find more information on Buckboard Bacon here (http://tvwbb.infopop.cc/eve/ubb.x?a=tpc&s=98110183&f=1780069052&m=1600013152&r=7700013152#7700013152). Once you get there you can also search the site for other discussions. There's plenty.

[Cal_BBQ Pit]

Thanks for the tip!! I'm on it.



This place has got everything! :D

[Bigbrews]

I know this is bring up old stuff, but I wanted to share a few pictures of Buckboard Bacon I made a few months ago. I did not use the Hi Mountian cure, but used a recipe I found elsewhere on the web.

Buckboard 1 (http://members.dslextreme.com/users/bigbrews/images/buckboard1.JPG)
Buckboard 2 (http://members.dslextreme.com/users/bigbrews/images/buckboard2.JPG)

Tom

[Cal_BBQ Pit]

Welll I tell you what, that looks downright good! Thanks! :D

[TAR RIVER RAT]

BIGBREWS. What cut of meat is that. Is it butt? Looks good
Tartodo

[Fire-it-Up]

MMMMMMM......Bacon. That looks dang good.

[Bigbrews]

Tar River Rat,

Yeah, it was two butts. I deboned them and cut them in two. About 10 lbs. They cured for 14 days. Smoked at 200 to a temp of 140. Fry it up like bacon. It has the texture of ham with the flavor of bacon.

Tom

[SoCal Bob]

If you want bacon like you see in a store you need to start with a pork belly. The pork belly is skinned, cured, and then smoked. Check with a local meat market. They can get a fresh belly from one of their suppliers. If you order one make sure it is skinned. The smaller the better. The larger ones are just fatter ones. Once you have this you can use the cure/brine from the location listed above. When you buy bacon in the store it is not cooked to fully done so make sure you follow the instructions you have. Good luck and have fun.

[Cal_BBQ Pit]

If you want bacon like you see in a store you need to start with a pork belly. The pork belly is skinned, cured, and then smoked. Check with a local meat market. They can get a fresh belly from one of their suppliers. If you order one make sure it is skinned. The smaller the better. The larger ones are just fatter ones. Once you have this you can use the cure/brine from the location listed above. When you buy bacon in the store it is not cooked to fully done so make sure you follow the instructions you have. Good luck and have fun.

Thanks!! So far have been using the Loin cut for bacon.....it works out great, but I am going to ask my butcher for some bellys, just to see how they come out. Thanks!! 8)

[TAR RIVER RAT]

I have a 4lb pork loin curing in the reffer now for Canadian bacon. Will let it cure 6 or 7 days and the smoke. Will post how it turns out.
Tarcure

[TAR RIVER RAT]

Took loin out after 7 days in the cure, 6 tablespoons of Hi Mountain Buckboard bacon cure, and washed with water and soaked for 2 hours. Rinsed off and patted dry. Fired up smoker to 150* on gas and put the loin on with temp probe in meat. Loin was only 1 to 1/4 in thick. After 45 min I put the hickory chunks in and took pit to 200*-220* till internal meat was 145*. Cut off smoker and let temp of smoker go to 150* and then I removed meat and put in reefer. Fried some up next day and it was as good as any Canadian Bacon I have had. Really tasted fine. Vacuumed packed left over and froze. May try it with a butt next time but the loin is so much leaner, I may stick with that.
TAR

[Texana]

I have a tip for bacon:

Do not fry bacon in the nude :shock: :shock: :shock:

[Grumpy Gator]

I have a tip for bacon:

Do not fry bacon in the nude :shock: :shock: :shock:

That boy's been out in the sun too long... :roll:

[Mac]

Yes, Texana needs to place his lawn chaise underneath a canvas and wear a good Texas hat so that the ultraviolets stop frying the brain! :P

[TAR RIVER RAT]

He's got Tejus Pepper Jelly shock :!:
Tarjelly

[Qjunkie will]

He been sniffin too many jalapenoes :shock:

[TexLaw]

I have a tip for bacon:

Do not fry bacon in the nude :shock: :shock: :shock:

I'm kinda hoping you don't do much of anything in nude. :shock:


TL

[Mac]

Texlaw,

Don't worry he doesn’t! :P

[Buckeye]

Cood ya imagine that poor ol' lawn chair! :shock: :shock: :roll: :roll:
( half my lunch jus came up! :oops: )

[Mac]

Why does that boy set himself up for such well deserved abuse? :?

Suppose he's one of those types that "likes" the beatings? :twisted:

[Dirty Ron]

QJW....good to see ya... I'll be in Dalllas agin in a couple weeks