1st Buckboard Bacon

Discussion in 'Pork' started by smokin' joe, Apr 25, 2008.

  1. Decided to give buckboard bacon a try. I deboned a 5lb pork butt, butterflied it, and made a dry cure of tenderquick and brown sugar with 2 TBS of mc cormicks pork seasoning. Rubbed and wrapped and into the fridge for 10 days.

    Removed from the fridge after 10 days and rinsed the cure off with cold water. Cut a small piece and fried it to check for salt content. It was perfect so no need for a soak prior to smoking. I opened it up and rubbed again with brown sugar and maple syrup then tied it up for the smoker.

    Smoked at 230 degrees with maple and cherry to an internal temp of 142 degrees. Gave it an hour rest then sliced a few pieces of to taste. Had a nice sweet smoky flavor with just a hint of salt. All in all a success. I put the rest in the fridge and will slice some more tonight for BLT's. On to the q-view
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  2. chargrilled

    chargrilled Meat Mopper

    This is why I love this site. That bacon looks awesome!! Fantastic job[​IMG]
     
  3. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Good lookin vittles there my friend, good lookin indeed!
     
  4. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    These q-views are killing me. Super good looking bacon.
     
  5. desertlites

    desertlites Master of the Pit OTBS Member

    Whooo Hooo Joe it looks great,they are gonna be the best blt's you've ever had. good job my friend!
     
  6. Yeah Bob, I can hardly wait for dinner!!! [​IMG]
     
  7. desertlites

    desertlites Master of the Pit OTBS Member

    Hey Joe, I hearing you right? you didn't need to soak AT all after 10 days in cure?never been so lucky here on my end. whats the trick?
     
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Whatever the trick was it worked can you come clean the drool off my keyboard. It looks to good now I'm starving [​IMG]
     
  9. I took it out Bob, fully expecting to soak for a couple of hours. Fried up a small piece and it was absolutely perfect. It could have actually USED a dash of salt, I was very surprised. [​IMG]
     
  10. desertlites

    desertlites Master of the Pit OTBS Member

    whatever works I spose-keep up the good work-thinking on pulling my other 1/2 belly out-my freezer supply dwindling.
     
  11. coyote

    coyote Master of the Pit

    I must be liven a shelterd life i never heard of it..But it sure sounds good and looks good so, it must be good. does not look like one for the 1st timer. but, I found this link and it might help others if they try this recipe.. I hope to try this in the very near future.

    http://playingwithfireandsmoke.blogs...ard-bacon.html
     
  12. allen

    allen Smoking Fanatic

    Smokin' Joe CONGRATS on your bacon, Looks d**n good and delicious, I'm thinking of doing that this summer. Again ya did good
     
  13. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Nice job on the bacon. It looks tasty.
    Andy.
     
  14. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Beautiful lookin buckboard bacon , Joe , great job [​IMG]
     
  15. now i am hungry
     
  16. Looks great. With the marbleing of fat it must also not be as dry as using loin.
    Ps. I don't know where that frowny thing came from, and I can't get rid of it.
     
  17. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    That's an awesome little q-vue tutorial on how to to smoke buckboard bacon. I've also never heard of that cut of meat until joining SMF, but will hope to graduate to a smoke of that kind, soon!
     

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