Buckboard Bacon and Pulled Cured Boston Butt Ham

Discussion in 'Smoking Bacon' started by bearcarver, Mar 25, 2013.

  1. riverrat3

    riverrat3 Fire Starter

    Hey Bear, in your timeline at 1pm at a temp of 118 you remove bacon. Later post talks about smoking until 145 could you clarify please sir. As in my pm's Im fixing to do this and dont want to miss something. Gonna follow this method to a T. Thanks
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great Question:

    I wanted to get the heat up to 225* so we could have some of the Pulled Butt Ham for Supper.

    However I already had nice color on the BBB, and I didn't want it to get hit with such a high temp, so I pulled the BBB, and treated it like I do my Belly Bacon.

    LOL----There's usually a method to my madness---Strange or otherwise.

    Bear
     
    Last edited: Oct 19, 2014
  3. bmaddox

    bmaddox Master of the Pit

    Bear, I have two butts in the fridge that I was planning on using for the recipe. Can I substitute pink curing salt for TQ? Or should I cure them using pop's brine if I don't have any TQ?
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    If you don't have TQ, I would recommend using Pops' brine cure method.

    TQ and Cure #1 (Pink salt) are not interchangeable.

    Bear
     
  5. bmaddox

    bmaddox Master of the Pit

    Thanks Bear. I will let you know how it goes.
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    [​IMG]
     
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    This is a great tutorial for BBB & sure is some tasty stuff !

    Thanks Bear ! Thumbs Up

    :points1:
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Justin!!

    And I Appreciate the Point too!!

    Bear
     
  9. dukeburger

    dukeburger Master of the Pit OTBS Member

    Got my first butt curing now for some BBB!

    [​IMG]

     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks a lot Duke!!

    You're gonna love this stuff !!

    Bear
     
  11. graggy

    graggy Newbie

    I made the bacon just the way you did and smoked it today now its in the fridge. How many days can I leave it in the fridge before I slice it? The reason I ask is I just ordered a slicer but wont get it for about three days. is it ok to let it set that long in ziplock bags?
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    I like to wait at least 2 nights, but 3 or 4, or even more days is fine. No big rush.

    I assume you snuck at least a little taste.

    Bear
     
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

  14. Question for you on the bacon and pulled ham. Is it ok to add a bit of real maple syrup into the bacon as it's brining? And for the ham, do you put any rub or seasoning on it before smoking it or just the pineapple and juice bath?
     
  15. dukeburger

    dukeburger Master of the Pit OTBS Member

    The ham gets CBP, onion powder and garlic powder before smoking. I think after curing it's best to avoid rubs with any salt in them..

    As for the maple syrup, I've read a lot of posts by Bearcarver and others about adding maple syrup to the bag during the curing, but no flavor ended up going through the meat and was just a waste of maple syrup. I've heard (and will try this on my next batch) that maple extract seems to work better...I don't know how much to use or how well this works though, so I hope someone can chime in on that.

    Hope this helps.
     
    Last edited: Apr 26, 2015
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great Richie!!

    Don't let me miss your thread!!

    Bear
    See Below:

    Bear
    Great answers, Duke!!   Exactly what I would have said !!

    I never tried the Extract either.

    Also, I finally got some Maple Sugar which I will try on some kind of Bacon, if I ever get around to it.

    Thanks Guys!

    Bear
     
  17. Sounds great. I think I will do that along with a bit of brown sugar for good measure. I bought 4 butts this weekend for $1.50lb. The fat cap halves are going to be baconized and the other halves shall be pulled ham. Gonna be a long two weeks til I can cook them up.
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's a Great Plan!!

    That's what I'd do too.

    Bear
     
  19. briggy

    briggy Smoking Fanatic

  20. bearcarver

    bearcarver Smoking Guru OTBS Member

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