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BossmanBBQ
10-09-2007, 09:59 PM
Well,here is my first attempt at buckboard bacon using Hi Mountain buckboard bacon cure. I used two boneless pork butts,allowed them to cure for 10 days and then smoked with applewood to an internal temp of 140. Sliced up the bacon and made some wicked BLT's:D Enjoy the photos.
vinman
10-09-2007, 10:53 PM
Now there can't be anything bad about a piece of bacon that's that big. Plus since you did it yourself, it must be that much better huh?
Looks great!
BossmanBBQ
10-09-2007, 11:26 PM
Now there can't be anything bad about a piece of bacon that's that big. Plus since you did it yourself, it must be that much better huh?
Looks great!

VERY true, its nice to have a thin slice if you wish or have the option of having a nice thick bacon steak:D Going to try and make some pig candy with it this weekend. Should be awesome!!
Txngent
10-09-2007, 11:29 PM
Now that is some bacon that I would like to try chicken frying.
david brace
10-10-2007, 12:37 AM
Now that is some bacon that I would like to try chicken frying.

:idea:



DB
Txngent
10-10-2007, 10:20 AM
Sorry DB.... "fried" ... Kinda runs on from M38's thread on getting some Chicken Fried Bacon on his last road trip.
BossmanBBQ
10-10-2007, 11:04 AM
Sorry DB.... "fried" ... Kinda runs on from M38's thread on getting some Chicken Fried Bacon on his last road trip.

Man I almost forgot about chicken fried bacon :shock: I know whats cooking friday night!! May have to make some pig candy while I'm at it, stay tuned, pron to follow!
vinman
10-10-2007, 05:43 PM
:idea:



DB


DB! I love the new avatar :thumbs:
Not as good as woodman's but it'll do.
vinman
10-10-2007, 05:45 PM
Sorry DB.... "fried" ... Kinda runs on from M38's thread on getting some Chicken Fried Bacon on his last road trip.

DB might know what you're talking about if you say "country fried".
He IS a yankee after all. Not the bi-lingual type though.
peps
10-10-2007, 06:05 PM
you said you cured it for 10 days, can you explane that process for us nubs?
thanks
Txngent
10-11-2007, 09:34 AM
This site is one to bookmark. This meat market tends to be on the BBQer's side!

How To's on makin Bacon (http://www.3men.com/bacon_making.htm)
BossmanBBQ
10-11-2007, 12:05 PM
you said you cured it for 10 days, can you explane that process for us nubs?
thanks

The 10 days is what Hi Mountain recommends, you can do it as little as five days, but I did the recommended 10 days and it turned out awesome. Here is there site http://himtnjerky.com/ They have all there products including directions with photos for the buckboard bacon curing and also there sausage making and kits. Awesome place, plus the all of there stuff is priced real reasonable.
PitBull
10-11-2007, 01:31 PM
Thanks for the link. I ordered myself a couple of the kits. :D
david brace
10-11-2007, 02:52 PM
I've had a box of it for about 2 yrs...never got around to doing anything with it yet.

??
vinman
10-12-2007, 12:42 AM
I've had a box of it for about 2 yrs...never got around to doing anything with it yet.

??

You should change your name to "Never got around to".
Did you ever find your pit?
david brace
10-12-2007, 12:54 AM
You should change your name to "Never got around to".
Did you ever find your pit?

Why, yes I did...and thanks for asking...

(if I wanted abuse like this I could'a stayed married to wife #1...)

??
vinman
10-12-2007, 05:34 PM
I heard that people in New York are used to the abuse that comes from Cleveland. Go Tribe! :D
Papa Tom
10-12-2007, 06:19 PM
Why, yes I did...and thanks for asking...

(if I wanted abuse like this I could'a stayed married to wife #1...)

??

Good we taped instructions on how to start a fire inside the lid......:evil:
droller
10-12-2007, 07:01 PM
Good we taped instructions on how to start a fire inside the lid......:evil:


You gonna drive him to drink! Martinis, that is!
FAT DADDY'S
10-12-2007, 10:19 PM
I have never cured meat before, does the cure keep it from going bad in the fridge, or do you still need to worry about it going bad. I would like to try this myself.
Papa Tom
10-12-2007, 10:44 PM
I have never cured meat before, does the cure keep it from going bad in the fridge, or do you still need to worry about it going bad. I would like to try this myself.

The cure certainly helps but you still need to observe the usual handling precautions. You can dry cure in the fridge for 10 days to 2 weeks as an example something you probably aren't going to do with untreated raw meat. Prosciutto for example is dry cured for 3 years try that with other raw meat. The long dry cures are possible because they go through steps to remove all possible moisture.
One precaution I have read/heard of folks "curing" with only table salt. Don't try that in order to kill off the bad stuff you must use nitrates (potassium nitrate, sodium nitrate, sodium nitrite, nitric oxide ) in combination with sodium chloride. Buy properly premixed cures don't try to mix yourself as the nitrates are toxic if used improperly.
FAT DADDY'S
10-13-2007, 07:26 AM
PAPA TOM, I really appreciate the info. I have just always been worried about getting a hold of bad meat. I am going to try this bacon.
yelonutz
10-13-2007, 02:28 PM
I have been making buckboard bacon for over two years now. Try it, you will love it. I put 30# in the fridge last night. Made my own cure this time. 50/50 tenderquick and brown sugar. I have been using hi mountain but if you look at the ingredients I think that is all it is. I will post the results.
droller
10-13-2007, 02:48 PM
I read the instructions on the hi mountain site. I sure would like to try making Canadian Bacon, but I'm not sure I could keep my offset smoker at that low temp for that long. I do not have an upright.
ddog27
10-28-2007, 11:18 PM
I was reading more about this and I came up with a question. Where would you buy a good sized boneless pork butt? The ones I buy and cook always have a bone in them. Anyone have any ideas?
Papa Tom
10-29-2007, 12:03 AM
ddog I have seen them in the stores but it's never consistant. You could debone it yourself and then roll it and tie it with twine. Actually that would be good then you could get the curing salts inside too.
BossmanBBQ
10-29-2007, 02:06 PM
I was reading more about this and I came up with a question. Where would you buy a good sized boneless pork butt? The ones I buy and cook always have a bone in them. Anyone have any ideas?

ddog, I dont know if you have a Costco where your at but that is where I get mine they already have removed the bone. Only other suggestion I could give you is when you buy your butt, ask the person in the meat department to remove the bone, they will do this free of charge.
BossmanBBQ
10-29-2007, 02:17 PM
PAPA TOM, I really appreciate the info. I have just always been worried about getting a hold of bad meat. I am going to try this bacon.


The butts I turned into Buckboard bacon had an experation date that happend 1 day before the 10th day of curring. I smoked my butts on my smoker at 225-250 until an internal of 140 was reached and then pulled them and sliced.
What we didnt make BLT's out of :D we Food Savored and put in the freezer. the cure will help keep it from spoiling as long as your tempature is consistent in your fridge.
Rennie
11-07-2007, 11:05 AM
where do you get the Hi Mountain buckboard bacon cure?? This sounds good, as I will be making deer sausage soon and will have the smoke house blowing smoke for a while??

Rennie
BossmanBBQ
11-07-2007, 05:30 PM
where do you get the Hi Mountain buckboard bacon cure?? This sounds good, as I will be making deer sausage soon and will have the smoke house blowing smoke for a while??

Rennie


I buy it from the source at ; www.himtnjerky.com. High Mountain also has great stuff for your sausage as well. There prices are great and the product itself is second to none. The folks there are great to deal with as well:wink:
PitBull
11-07-2007, 06:53 PM
Bossman,

I got me a couple of kits to try. I have a question on the cooking though. It says to put the cured meat in the smoker and heat the smoker to 150'. Do they mean to start the pit (cold) after you put the meat on? If you have a smoke house I can see how that can be done, but how would one do it on pits like we have, which take a long while to heat up? :? How do you do it?
BossmanBBQ
11-08-2007, 02:26 PM
Bossman,

I got me a couple of kits to try. I have a question on the cooking though. It says to put the cured meat in the smoker and heat the smoker to 150'. Do they mean to start the pit (cold) after you put the meat on? If you have a smoke house I can see how that can be done, but how would one do it on pits like we have, which take a long while to heat up? :? How do you do it?

I got my pit to 235 and put the buckboard on and took it off at 150 internal. I think next time I will pull it at 145 internal. You figure that any piece of meat after an internal of 145 has taken all the smoke its going to take. Just a thought.
smokinpig
11-11-2007, 08:05 PM
Now I'm a nub here and I reckin I never heard of any buckboard bacon but those pictures has made me see the light!!

Thats some kinda good eats if'n it tastes anywhere near as good as it looks.
I rekin I may have think about tryin to make me some of that there buckboard bacon....

that would make some outrageous BLTS and be awfully good with a bout 4 sunny side ups n taters...
Rennie
11-20-2007, 02:07 PM
I used Mortons sugar cure and spices, but added a cup of brown sugar. I let it sit in the frige overnight, dried it and rolled it in course black pepper, and smoked it for 24 hrs using pecan wood. I couldent wait ten days to try it.

I tol ya what it tasted pretty darn good, um um

Rennie