Buck Board Bacon in East Texas

Discussion in 'Pork' started by gary s, Mar 18, 2015.

  1. Buck Board Bacon in East Texas

    Using Bearcarver’s Recipe


    Started with a Butt from Sam's, de-boned and split it. Half for Buck Board Bacon the other for Cured Butt Ham

    Rubbed with proper amount of T Q and Brown Sugar bagged and in the fridge for 8 days, turning each day

    Day 9 out of the fridge, rinsed and soaked for about 45 min. patted dry seasoned with a little garlic powder and black pepper

    on the drying rack and back in the fridge for a day.

    Fired up smoker, pork butt out of fridge and let sit under a fan till smoker comes to temp.

    Smoker at 125 º Put meat on, added pecan and maple chunks

    Maintained 125 ° throughout entire smoke

    Smoked BBB for 6 hours till IT was 120 º Pulled the BBB   and lat rest on the counter till IT

    dropped below 100°

    Wrapped in Plastic Wrap and back in the fridge for two days.

    Put in the freezer for 3 hours to firm up for slicing.  Slicer and vacuum sealer or ready to go.

    Rested in freezer for 3 hours, sliced great, I got 3 - one lb. bags and one 12 oz bag from half a Butt

    Fried up a couple to see how it was   Wow .

    Here are the Pictures 

    Back from Sam's  Pork Butt's and Loin

    De-boned and split

    All set up and ready to get started

    Proper amount of TQ and Brown Sugar, Bagged up and ready for a rest in the Fridge

    Had to have a little sample         Mmmmmm

    After  8 days curing, rinsed , soaked , seasoned up and back to the fridge till tomorrow

    Smoker rocking a long at 125 º

    Outside temp 45 º

    My trusty ole weed burner to get it fired up

    Aah    Both hunks smoking away   One BBB and the other for Pulled Ham

    After 6 hours of 125 º smoke  IT was at 120 º  Resting on counter till IT is below 100 º

    After 2 days wrapped in the frige ans 3 hours in the freezer

    Slicing away

    Scales and vacuum sealer ready to go to work

    4 bags sealed and a few more samples

    Thanks for looking
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    ​I think this is what my wife wants me to make, AKA Tosino in the Philippines Thanks Gary and Bear [​IMG]  
  3. You are welcome, easy and Good

  4. sota d

    sota d Smoking Fanatic

    The bacon my wife buys doesn't look like that! LOL. That looks incredible, great job! Great pics too. Thanks, David.
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Will this work with shoulders or picnics? They have been on sale here $0.99 lb.
  6. Yep,   The Butt  (shoulder) is what I used   Great Stuff

  7. Thanks Sota

  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking BBB! Nice Smoke!
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job Gary!![​IMG]

    Looks Mighty Tasty!!![​IMG]-------------------------[​IMG]

    You sure do learn fast !! [​IMG]

  10. Thanks Bear and for the Point       ---------------------   Had a good teacher   

  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific bacon, Gary. You have to love the ratio of fat to lean.


  12. Thank you Disco,  It is great     Got my grinder today

  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    You have to love toys for boys!

  14. Wife asked today  "Now is that everything " ???

  15. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I hope you gave that pondering look eyes rolled up [​IMG]
  16. I said Yep loud enough for her to hear and "For Now" kinda under my breath

  17. b-one

    b-one Smoking Guru OTBS Member

    Nice looking as normal! Great work.
  18. aceoky

    aceoky Smoking Fanatic

    Wow that looks amazing!

  19. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Beautiful bacon Gary.

    This is something I never tried
  20. Thank you Guys for nice  comments 


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