Buck Board Bacon on Lang 36"

Discussion in 'Pork' started by twoalpha, Nov 8, 2015.

  1. twoalpha

    twoalpha Smoking Fanatic

    Having never tried (BBB) Buck Board Bacon, I proceeded to removed the bone from a 6# pork butt and separated it into two pieces and followed Bear's "Step by Steps" for curing the halves in TQ and Brown sugar for the correct amount of time. Plan was to make BBB bacon from the fat cap half and then process the other half into ground meat Pork Stix.

    BBB

    At the end of cure time, the BBB cured piece was rinsed and soaked in ice water for an hour before returning to the refrig for an over night rest for smoking the next day. Fired up the Lang with a small warming fire and brought the temperature up to 115 degrees for the smoke. With such a small fire going added the AMAZE Tube loaded with hickory pellets for the smoke addition. Held the temp of 115 for the 7 hours it was on the Lang. Developed some great color,  Pulled it off and let it come to room temperature then wrapped in plastic another 2 days in the refrig.. Removed for the refrig and into the freezer for 3 hours before slicing and packaging. The real test was when it was fried and taste tested. WOW!!! this is some great tasting, full flavored bacon. Ready to make some more of this.  

    Pork Stix

    The other cured half was also soaked in ice water and then cut up into chunks and placed in the freezer before grinding. Made two passes through the grinder, ended with a good mix and just right texture. Seasoned this ground pork with High Mountain Hickory seasoning (no cure added) as it had already been cured with TQ. Using the Jerky Shooter filled two racks of Stix for smoking in the MES. Started off at 120 for an hour to dry the stix and them bumped up to 160 over the next hours for a total time of 5 hours. Hickory pellets in the AMAZE tray added some good smoke.The Pork Stix turned out great, Nice texture, color and flavor,  Boss says they are better than ground beef stix, 

    This project turned out great and there will be more of both made in the near future. Thanks to the great people on this forum that put forth great information and ideas to keep us all SMOKIN.

    Enjoy 

    Larry

    BBB Pictures

    On half of the Butt cured for BBB


    On the LANG 36" and developed some good color


    Resting at room temperature


    Out of the freezer for slicing


    Some great looking slices


    Of course some taste testing going on with the small pieces


    Package of slices ready to be vacuum sealed and on to the freezer


    Just had to have a fresh BBBLT Sammie


    Pork Stix

    The other cured part of the Butt


    Cut these slabs into small pieces before freezing and grinding


    Coarse grind


    Fine grind and ready for the seasoning


    Pork stix on the Q mats headed for the MES


    First batch of Pork Stix


    Thanks for looking
     
    mancave, bearcarver and cats49er like this.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome Job, Larry!![​IMG]

    Good looking BBB, and those Pork Stix Must be Great.[​IMG]----------------[​IMG]

    I'd probably call them "Ham Stix", and I love those![​IMG]

    I know I'd love those Stix, no matter what you call them.[​IMG][​IMG]

    Bear
     
  3. twoalpha

    twoalpha Smoking Fanatic

    Bear

    The BBB was better than expected and certainly rivals the bacon from pork belly.

    Both make great bacon and the pork butt is readily available at less cost.

    Appreciate the point and comments.

    Thanks again.

    Larry
     
  4. mancave

    mancave Newbie

    Really nice smoke Larry [​IMG]

    Bacon has great color  [​IMG]

    Those Stix look interesting.
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Now you did it Larry!!

    You, Oregon Smoker, HalfSmoked, and a couple other guys following my Step by Steps got me looking for sales.

    I might be grabbing some meat tomorrow, because I found $1.88 Boneless Pork Loin, $1.68 Pork Butts (Great price for around here), and $1.98 Ground Beef (80-20%).

    Those prices, Plus a 10% Veteran's Discount.

    I'm out of BBB, and almost out of CB !!!

    Bear
     
    Last edited: Nov 10, 2015
  6. twoalpha

    twoalpha Smoking Fanatic

    Bear

    Better stock up that empty freezer and get some BBB and CB made before that white stuff come to PA and drives the Bear inside.

    Like they say, "if you build it they will come" your Steps make it quite easy to follow and try new things.

    Better stock that freezer
    Bear

    Better stock up that empty freezer and get some BBB and CB in there before the white stuff comes to PA and drives the Bear inside

    Like they say "If you build it they will come" your steps make it easy to turn out great Q for sure.

    Thanks again and I can already see the TBS rising in the East. [​IMG]

    Larry
     
  7. twoalpha

    twoalpha Smoking Fanatic

    BBB was easy to make and turned out some great flavor.

    Thanks for the point.

    Larry
     
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man that looks good, nice color on the BBB and sticks look awesome

    A full smoker is a happy smoker 

    DS
     
     
  9. twoalpha

    twoalpha Smoking Fanatic

    Thanks for the comments.
     
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Larry Nice job on the BBB and Sticks

    Richie
     

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