Buckboard bacon goodness? (q-view)

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nubyte

Fire Starter
Original poster
Jun 5, 2011
50
10
Winton, MN
I decided to step into the unknown and tried curing some pork butts with Tender quick, First shot is the butterflied pork butt:

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After 10 days of hanging out in the fridge, getting flipped and messaged by myself with loving care each day, they were ready to fry test.

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Its been a fun experiment, and it has the entire family intrigued by the results, i just want to make sure that the color looks alright on them, before i get the entire family sick....

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These three got some additional seasoning, from top to bottom:  Habenaro Salt, Fiery pepper blend, and Snake bite, the last sad piece got none.

If anything at all looks off with the color, please let me know, i've got them cold smoking with Maple dust for the next 6+ hours, i'll post the finished pictures when they're done.

Thanks
 
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Sounds good so far!

You may want to let it smoke a little longer.

We cold smoke ours for 11 or 12 hours.
 
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Thanks Al.  I figured with our first batch we'll go for around 6 hours, and steal a quick sample to fry and see how the smoke is.  I do have to admit the first test without any smoke was pretty dang good
 
So, here is the final pictures, after 13 hours on the smoker

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Tomorrow it'll all get sliced and stored in the freezer.

I must say, the results are amazing, i'm guessing we wont buy nearly as much store bought bacon in the future, as long as we dont get sick
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Nice smoke color, I bet it tastes great.

As far as the brown color of the cured presmoked meat, that's normal... the parts that were exposed to air will color like that, and the parts that were touching the bottom of the storage container and the inside will be bright red. I just can;t remember why at the moment.

Here's a meat glue experiment I did with some pork shoulder awhile back, Look familiar?

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Just found this.----Looks Great!!!

That first shot of the slice for test frying had perfect curing color.

Can't wait to see the slices!!!

Thanks,

Bear
 
Sliced it up last night in 4 smaller batches:

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All packed up and ready for the freezer

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And of course, we had to have another sample to make sure its still good:

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Next time i'll slice it a bit thicker, but other than that it was perfect.  We ended up with 7 pounds worth, which should last a day...maybe two
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Sounds like you're hooked!

Better start planning your next batch


Todd
 
This looks good as does most of the BBB, I have never made any so my question is. Does it taste like Bacon or Ham? Could I use a pork sirloin for it?

thanks
 
This looks good as does most of the BBB, I have never made any so my question is. Does it taste like Bacon or Ham? Could I use a pork sirloin for it?

thanks
Bacon or Ham???

Kinda in between, but IMO closer to Bacon.

I'm not sure how fatty Pork Sirloin is. Boston Butt is marbled just right for BBB.

Bear
 
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