Buckboard Bacon and Pulled Cured Boston Butt Ham

[gary s]

Hey that 1/2 a butt that has been curing in the fridge is going on the smoker tomorrow   Cured, smoked, pulled butt ham

More tomorrow

Gary

 

[Bearcarver]

 
Hey that 1/2 a butt that has been curing in the fridge is going on the smoker tomorrow   Cured, smoked, pulled butt ham

More tomorrow

Gary

I think I just got a Whiff of that Pulled Butt Ham, when I went out for the Mail!!

Bear

 

[twoalpha]

Bear

I had Awesome results using your "Step by Step" to make BBB. 

Here is a link to the post.

Larry

http://www.smokingmeatforums.com/t/237346/buck-board-bacon-on-lang-36

 

[Bearcarver]

 
Bear

I had Awesome results using your "Step by Step" to make BBB. 

Here is a link to the post.

Larry

http://www.smokingmeatforums.com/t/237346/buck-board-bacon-on-lang-36

Thanks Larry!!

I'm really glad you liked the results!!----Every time I hear that, it makes my Day!!

Thanks for the Heads up on your Thread!!  It looks Great !

Bear

 

[mosparky]

I'm new to all this, so forgive what may be stupid questions. 

 I'm not sure how the family will take to pulled ham. Me, I'm not so picky. What temp should I stop at to get a slicing ham ? I know it will be fatty, but if I was afraid of fat, I wouldn't start with pork.

 

[Bearcarver]

 
I'm new to all this, so forgive what may be stupid questions. 

 I'm not sure how the family will take to pulled ham. Me, I'm not so picky. What temp should I stop at to get a slicing ham ? I know it will be fatty, but if I was afraid of fat, I wouldn't start with pork.

Stop at 145°-150° for slicing & at that temp it is OK to eat it without recooking it.

Using a Cured Butt will make it taste more like Bacon than Ham when sliced, whereas using a Cured Pork Loin will be very close to Ham.

Bear

 

[mosparky]

I'd swear I read somewhere on here that the bbb would taste more like ham. Not that it matters much. I love ham and bacon. A half inch thick slice that taste like bacon, oh yeah, I can eat that. Taste like ham, love that too. Can't wait to start the grand experiments. The want to list is getting long.

 

[Bearcarver]

 
I'd swear I read somewhere on here that the bbb would taste more like ham. Not that it matters much. I love ham and bacon. A half inch thick slice that taste like bacon, oh yeah, I can eat that. Taste like ham, love that too. Can't wait to start the grand experiments. The want to list is getting long.

BBB might be more like Ham when wet brine cured, but my TQ Dry cured BBB is even actually more "Bacon" tasty than Belly Bacon---I think because it's leaner than Belly Bacon.

And if I cure & smoke Pork Loin, and use Pineapple slices instead of CBP, Garlic Powder & Onion Powder, it will be very similar to actual Smoked Ham, instead of Canadian Bacon.

You'll see----Once you do them, you'll be forming your own opinion.

Just PM me if you run into any questions on my Step by Steps. That way I won't miss the question.

Bear

 

[twoalpha]

Bear

Used you method for making more BBB and it turned out great again.

Thanks and have a Merry Christmas.

Larry

http://www.smokingmeatforums.com/t/239624/two-butts-for-bbb-and-pork-roast

 

[Bearcarver]

 
Bear

Used you method for making more BBB and it turned out great again.

Thanks and have a Merry Christmas.

Larry

http://www.smokingmeatforums.com/t/239624/two-butts-for-bbb-and-pork-roast

That's Great Larry, and Thanks for the Head's up!!

I was just over there & everything looks Perfect !!

Bear

 

[gary s]

I have made this quit a few times using this recipe and cook times  

Gary

 

[Bearcarver]

 
I have made this quit a few times using this recipe and cook times  

Gary

Thank You Gary!!

I'm glad you like it !!

And Thanks for the Points!

Bear

 

[tropics]

John Thanks I just started another 2lb piece 

Richie

 

[Bearcarver]

 
John Thanks I just started another 2lb piece 

Richie

That's Great Richie!!

That's kinda small---Won't last long.

Thanks for the Points!!

Bear

 

[hank2000]

Buckboard Bacon and Pulled Cured Boston Butt Ham

I should note that I did this smoke before my operation, when I was not frequenting this forum.


Finally got around to trying some Boston Butt Ham to go with my BBB, and it came out Awesome!!!


It's real easy to do, as I will show below.

You could leave the bone in, cure & smoke the whole Boston Butt, and then pull the whole thing into "Pulled Butt Ham".

However I decided to remove the bone, and cut each Butt in two pieces.

Then I cured all 4 pieces, and turned the side with the fat cap into "BBB", and the other side into "Boston Butt Ham".


The only difference in doing both things at once was since I only wanted to smoke the thin BBB halves to about 120˚ IT "slowly", I had to smoke the other halves slowly for awhile too.

Then once I removed the pieces of BBB, I ran the temp up to 225˚ and more until completion.

Hang On---Here We Go:

1st Day (Getting it into cure):

Remove bones from the butts, slice in half at the bone removal point, rinse, and pat dry.

Weigh each piece of meat, and weigh the proper amount of Tender Quick to go with each piece (1/2 ounce per pound of meat).

Apply those amounts of cure to their designated pieces of meat, along with some Brown Sugar (between 1 tsp and 1 TBS Per pound).
Put each piece of meat in it's own individual zip-lock bag, being careful to gather up any TQ that fell off, and throw it in with the piece it fell off of.

This way the proper amount of cure will stay with the piece of meat it was designated to be with.

Put these bags in the fridge for no less than the time needed to properly cure, at a temperature between 36˚ and 40˚ (I prefer 37˚/38˚).

Calculate the time by measuring the thickest point of all pieces of meat.

Divide that by how many "half inches" there are in that.

Then add 2 days to that, for the minimum number of days in cure.

I then add 2 or 3 days to that, to be sure it gets to the center of each piece.

In this case, the thickest point was 2", so there are 4 "half inches" in 2 inches.

4 plus 2 = 6 minumum days in cure---Plus I added 2 more days = 8 Days in cure.

During those 8 days, I flip each package over, and massage it slightly, pressing it flat, and returning it to the fridge.

Day #9 (Prepping for smoking):

Remove from curing bags, rinse, and put in a container to soak for 1/2 Hour, to remove surface salt.

Cut a couple slices from the middle of a piece, to check if the cure went to the center.

The color should be pink or red all the way to the center---No gray spot in center.

Fry these pieces up to make sure it's not too salty.

If it is too salty, soak it for an hour & test again.
Using TQ and Brown Sugar with my method, I have never had any Bacon that even tasted salty, let alone too salty, but I still check every time, just to be sure.

Rinse again, pat dry, and put on smoker racks (this is only if you have room in a fridge).

I then sprinkle CBP, Garlic Powder, and Onion Powder on each piece, and put these racks in my meat fridge to start the pellicle for next day smoking.

If you don't have an extra fridge, you can put the pieces in front of a fan for an hour or so, or put the pieces in the smoker without smoke for an hour or so, until it gets the tacky shiny pellicle.


Note: I put the two thinner pieces (with the fat caps) on a grill rack for the top position in my smoker, and the other two pieces on another rack for position #2, which is a little hotter.

Day #10 (Smoking Meat)

6:30 AM------------------Preheat smoker to 140˚.

7:00 AM------------------Put meat in smoker. Temp probe one on each shelf, and put Maverick smoker probe on left side (MES sensor is on right side).

7:30 AM------------------Put well lit (one end) Hickory filled AMNPS on bars at the bottom, to the left of the chip drawer. Reset heat to 120˚.

7:30 AM------------------I also put my foil half-pan above AMNPS to protect it from dripping, and my foil covered aluminum sheet on right, to direct the heat to the center.

9:00 AM------------------Top piece----100˚***** Bottom piece----91˚

10:00 AM----------------Top----108˚*****Bottom----104˚

11:00 AM----------------Top----111˚*****Bottom----109˚*****Bump heat up to 140˚.

12:00 Noon--------------Top----115˚*****Bottom----115˚*****Bump heat up to 160˚.

1:00 PM------------------Top----118˚*****Bottom----119˚*****Remove Bacon (Top Pieces), and move that probe down. Also bump heat up to 225˚.

2:00 PM------------------Left----142˚*****Right----140˚

3:00 PM------------------Left----156˚*****Right----157˚

3:00 PM------------------I put one piece in foil pan. Then Pineapple rings. Then other piece. Then Pineapple rings. Then pour Pineapple juice over.

3:00 PM------------------Double foil over, and put on second smoker position. Bump heat up to 260˚.

4:00 PM------------------All----168˚

4:30 PM------------------All----183˚

5:00 PM------------------All----195˚

5:20 PM------------------All----204˚*****Cut heat to 100˚.

5:45 PM------------------All----207˚*****Remove to kitchen. Pull just enough for Supper, and keep the rest covered. Eat some Great Boston Butt Pulled Ham.

Day #12 (Slicing, Vacuum Packing, & Freezing BBB)

This stuff needed 5 hours in freezer, before it would slice nice.



Thanks For Looking!!!


Bear


 


Proper amounts of Tender Quick weighed and waiting for their designated hunks of meat:





Four deboned halves, rinsed, dried, and ready for curing:





All sealed up in curing bags (Zip-locks), and ready for 8 days in Fridge at 37˚-38˚:





Soaking for 20 or 30 minutes to get rid of surface salt:





Salt-Fry test. Note deep red color showing curing was through to center:





Ah yes---My favorite taste test is nearing:





MES 40 Ready for smoking. I just put new foil on my bottom smoker parts:





First to come out of Smoker-----Two pieces of Buckboard Bacon:





That's what was left after 7 1/4 hours of real nice smoke. Separate burning pellets, and save:





Both pieces of Butt Ham, with Pineapple rings between & on top, and juices in the pan:





Closer look::





After the top piece was removed:





Pulling "Cured Boston Butt Ham". Pulled real nice, and tastes Awesome!!!





Bear's first ever Pulled Butt Ham Sam:





And this into the fridge for some left-over Sammies (Minus some that went to our Son's house):



Let's Make A Great Sammy!!



Heat up some Pulled Butt Ham by flipping it around awhile in a hot pan:





Drop two eggs on top of that pile of meat:





Flip that all around, until it looks like this:





Shovel it into a nice sized roll with some BBQ sauce on it.

Then squirt some of your favorite Hot Sauce on it:





Closer look at the Sammy----"BearView":





Then after 3 days of Pulled Boston Butt Ham Sammies, a couple packs ready for freezing.

This will taste even better a couple weeks from now:




Back to the Buckboard Bacon:



After a couple days of sitting wrapped in my fridge, it was time to slice the Bacon:





And into the freezer it goes!!!!

Hi bear if I wanted to dry cure a Boston butt bathe what one thing for a pulled ham would the butt be to thick for just rubbing th cure on or will I have to inject it with some kind of wet cure. I have MTQ but I am thinking about using cure #1 and I'm not sure about the big me ether. We love this stuff

 

[Bearcarver]

Thanks Hank!

OK-----It seems the guys who Brine cure with Cure #1 inject anything over 2" thick. That's about all I know about Cure #1. If you want to know more about that, it would be good to ask one of them on one of their Cure #1 Threads.

As for the way I do large pieces of meat with my TQ Dry curing:

If it's over 3" Thick, I cut it into 2 pieces so that both pieces are under 3" Thick. Then I use the proper amount of TQ for each piece, put them in their own Ziplock bags, and cure them separately, using my normal "Time in Cure" calculations. I used to inject the larger pieces (over 3"), but I'd rather just cut them down like above.

Hope that helps,

Bear

 

[hank2000]

thanks that's what I do cut them in half

 

[Bearcarver]

That's Great Hank!!

Thanks,

Bear

 

[Bearcarver]

thanks that's what I do cut them in half

Thanks Hank!!

That's Perfect!!

I was hoping you wouldn't think me Rude.

Bear

 

[hank2000]

No not at all my friend.