Buckboard Bacon round 2 with Q-view

teeznuts

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• Jul 19, 2011

• #1

My first BBB was done with Hi Mountain. While it was curing my Morton's Sugar Cure arrived so I started a second batch curing and started counting down days. I added a scoop of brown sugar to each piece after the cure was applied. Yesterday was the day I was waiting for, smoke time. I coated each with pepper and more brown sugar prior to smoking. Let rest over night and sliced this afternoon. I like the sugar cure a little better than the Hi mountain. Adds a sweetness to the BBB. Also wasn't nearly as salty during the fry test. The water wasn't nearly as murky after the rinse either, not that it really matters. Enjoy.

 

fpnmf

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• Jul 19, 2011

• #2

Looks great!!

  Craig

 

meateater

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• Jul 19, 2011

• #3

Congrats ! That's some great looking BBB, I agree the Hi-Mtn is some salty stuff. Looks like you cold smoked it. 

 

realtorterry

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• Jul 19, 2011

• #4

Man I yet to try that ( hell I haven't even been able to afford to smoke anything lately ) but when I do I hope it comes out looking that good!

 

Bearcarver

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• Jul 19, 2011

• #5

Very Nice Teez!!!

You go it now---There's no stopping you!!!

No more Bland Bacon from the store !!!!

Bear

 

venture

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• Jul 19, 2011

• #6

Great looking BBB!

Good luck and good smoking.

 

SmokinAl

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• Jul 20, 2011

• #7

Looks delicious!

 

teeznuts

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• Jul 20, 2011

• #8

Bearcarver said:

Very Nice Teez!!!

You go it now---There's no stopping you!!!

No more Bland Bacon from the store !!!!

Bear

Click to expand...

Thanks for your guidance early on. Now I'm addicted to curing.

 

tjohnson

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• Jul 20, 2011

• #9

So, how was the Morton's Sugar Cure?

The one I found locally had a smoke flavor added.....Did Yours?

Hi Mountain Cure is too salty for me, and it not cheap!

You can use TQ or make your own for pennies on the dollar.

Looks Great!

Todd

 

roller

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• Jul 20, 2011

• #10

It looks great...Nothing better than Morton ...

 

Bearcarver

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• Jul 20, 2011

• #11

TJohnson said:

So, how was the Morton's Sugar Cure?

The one I found locally had a smoke flavor added.....Did Yours?

Hi Mountain Cure is too salty for me, and it not cheap!

You can use TQ or make your own for pennies on the dollar.

Looks Great!

Todd

Click to expand...

I wonder how long that Hi Mt Cure keeps, unopened in their sealed bag???

Two years ago, I wanted to try it, but the shipping was more than the cure, so I ordered 2 bags--enough for 25 pounds in each bag (as long as you pay too much shipping).

Then after using the first bag, I wasn't able to bring myself to use the second bag, I didn't like having to soak & soak to get rid of the extra salt flavor.

Now that bag is still inside the box it came in, setting on top of my gun cabinet, as a blocker to keep the cat from jumping up on my gun cabinet.

It's not even doing very good sat that !!!  I don't know how he does it, but Smokey still gets up there!!!

Bear

 

bassman

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• Jul 20, 2011

• #12

Great looking bacon, T.  I'm not into soaking meat either.  If you'd like to try a recipe that isn't salty, try this one.  You can add more of the other ingredients, just use the proper amount of cure#1.  The cure time I have here is probably overkill, but I'm not in a hurry and like to make sure it's cured all the way through.

Buckboard Bacon

Pork butts

Cure #1- .8 grams per pound
Kosher salt - 3.75 grams per pound
Brown sugar - 1.4 grams per pound
Black pepper (restaurant style) .6 grams per pound
Garlic (granulated) .6 grams per pound
Onion (granulated) - .40 grams per pound

Split butts, rub in cure mix, vacuum seal and refrigerate for 10 days to 2 weeks

 

gersus

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• Jul 20, 2011

• #13

Looks great! I like my bacon sweet too! 

 

Bearcarver

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• Jul 20, 2011

• #14

Bassman said:

Great looking bacon, T.  I'm not into soaking meat either.  If you'd like to try a recipe that isn't salty, try this one.  You can add more of the other ingredients, just use the proper amount of cure#1.  The cure time I have here is probably overkill, but I'm not in a hurry and like to make sure it's cured all the way through.

Buckboard Bacon

Pork butts

Cure #1- .8 grams per pound
Kosher salt - 3.75 grams per pound
Brown sugar - 1.4 grams per pound
Black pepper (restaurant style) .6 grams per pound
Garlic (granulated) .6 grams per pound
Onion (granulated) - .40 grams per pound

Split butts, rub in cure mix, vacuum seal and refrigerate for 10 days to 2 weeks

Click to expand...

Must be the one you and Tracey use !!!

Gotta be a good one !!!

Bear

 

teeznuts

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• Jul 20, 2011

• #15

TJohnson said:

So, how was the Morton's Sugar Cure?

The one I found locally had a smoke flavor added.....Did Yours?

Hi Mountain Cure is too salty for me, and it not cheap!

You can use TQ or make your own for pennies on the dollar.

Looks Great!

Todd

Click to expand...

I use the regular sugar cure which according to Morton's is interchangeable with their TQ product. According to Morton's the smoke flavored sugar cure is not interchangeable with the other two. It is a longer term cure.

Price wise this back was $9 and some change but the shipping and handling made it a $28 purchase. I couldn't find it in any stores or butcher shops here so I had to order it. Next time I will order several bags to make it worth the shipping charge.

As you can hopefully read on the amount to use chart(pictures aren't the best), this stuff goes a long way. This is a 7 1/2 lb bag. Hope this helps.

 

chadinclw

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Jul 21, 2011

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Clearwater, FL

• Jul 21, 2011

• #16

Very nice. I've got a butt curing with High Mountain now. It'll be ready to "cook" Friday/Saturday depending on when I can arrange some time.

 

bassman

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• Jul 21, 2011

• #17

Bearcarver said:

Bear

Must be the one you and Tracey use !!!

Gotta be a good one !!!

Yes, this is the one we have been using.  This is actually Tracey's recipe that he uses for belly bacon.  We just converted from spoons to grams since it's easier to figure out the amounts.  We have 29 pounds of Buckboard Bacon curing in my garage fridge. I'll give it a few more days, then smoke it with my Amazn smoker.   (sorry about the thread hijack).

Click to expand...

 

Last edited: Jul 21, 2011

teeznuts

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• Jul 21, 2011

• #18

No worries on the hijack. We're a bunch of guys talkin cue. The more in the conversation, the merrier.