Buckboard Bacon and Pulled Cured Boston Butt Ham

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Bear, this looks absolutely amazing! I actually just looked up what BBB actually is, I never knew. Now I want to do both of these.

Three questions for now.
1. I see that when slicing the bacon you trimmed it for slicing. Since it's already cured could you just eat those trimmings without cooking them?

2. I know that you have recommended that the placement of the AMNPS be on the bottom shelf above the heating element. But I see that with this smoke you moved it to the left on the floor. Is that only for this smoke?

3. The heat deflector that you have for this smoke, is that only for this smoke or a mod that you have made to use with all future smokes?

Chad
 
Bear, this looks absolutely amazing! I actually just looked up what BBB actually is, I never knew. Now I want to do both of these.

Three questions for now.
1. I see that when slicing the bacon you trimmed it for slicing. Since it's already cured could you just eat those trimmings without cooking them?
Anything you eat from this has to get to 145° IT before you eat it, cured or not cured.

2. I know that you have recommended that the placement of the AMNPS be on the bottom shelf above the heating element. But I see that with this smoke you moved it to the left on the floor. Is that only for this smoke?
This was with my Generation #1 MES. In that one it works best on the support rods in the bottom left.
In my MES 40 Gen #2.5, it works best on the bottom rack on the right.


3. The heat deflector that you have for this smoke, is that only for this smoke or a mod that you have made to use with all future smokes?
That deflector was only for my Generation #1 MES. You don't need it in a Gen #2.5.

Chad

Bear
 
Thanks Larry!!

I'm really glad you liked the results!!----Every time I hear that, it makes my Day!!
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Thanks for the Heads up on your Thread!! It looks Great !
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Bear
Bear,
The buckboard bacon gulf shucker and I are doing is in day 9. His is in pop's wet cure mix and mine in dry rub cure. Double checking here.. We shouldn't really see much color change on the surface area of the meat right? Should see some nice color inside after we cut it open to do taste test before smoking? 10 days to 2 weeks internal color should be reddish?
Or anyone into BBB

Thanks..
 
Bear,
The buckboard bacon gulf shucker and I are doing is in day 9. His is in pop's wet cure mix and mine in dry rub cure. Double checking here.. We shouldn't really see much color change on the surface area of the meat right? Should see some nice color inside after we cut it open to do taste test before smoking? 10 days to 2 weeks internal color should be reddish?
Or anyone into BBB

Thanks..


Yes, The important thing is the color of the inside when you cut it open.
It should be Pink/Red all the way to center, without any Brown or Gray in the middle.
I usually cut through at the thickest part of the thickest piece, because that would be the last place the cure would have gotten to.

Bear
 
Yes, The important thing is the color of the inside when you cut it open.
It should be Pink/Red all the way to center, without any Brown or Gray in the middle.
I usually cut through at the thickest part of the thickest piece, because that would be the last place the cure would have gotten to.

Bear
Cool, will cross our fingers. He he... thanks
 
Thought I'd let you know I'm doing this same smoke right now Bear. Figured pulled bacon/ham would be good, so two weeks ago I started curing that and buckboard.. <You can never have enough buckboard right?>
 
Thought I'd let you know I'm doing this same smoke right now Bear. Figured pulled bacon/ham would be good, so two weeks ago I started curing that and buckboard.. <You can never have enough buckboard right?>


Absolutely on the BBB!!
Plus, if you never had Pulled Cured Butt Ham before, you won't believe how good that is either!!

Bear
 
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Absolutely on the BBB!!
Plus, if you never had Pulled Cured Butt Ham before, you won't believe how good that is either!!

Bear

I'm looking forward to it! I just sprinkled a bit of jeff's rub I had on it mostly to make sure I didn't forget which was which in the smoker. Figured trying it 'all naturale' was the way to go :)
 
Tom , that pulled ham on a bun with BBQ sauce is heaven . This is one of the first things I did when I started curing stuff . Fantastic . Don't forget it in the scrambled eggs for tomorrows breakfast either .
 
Tom , that pulled ham on a bun with BBQ sauce is heaven . This is one of the first things I did when I started curing stuff . Fantastic . Don't forget it in the scrambled eggs for tomorrows breakfast either .

I didn't even think of a scrambled egg dish with it!
 
Knock it off, Tom & Rich!!
You guys are making me Hungry, and I'm not smoking this Prime Rib until Monday!!!

Bear
 
BBQ fans, brace yourselves: "Pork butt" will soon be a thing of the past.

In an effort to boost sales just ahead of the U.S. grilling season, and make shopping at the meat counter a bit easier, the pork and beef industries are retooling more than 350 names of meat cuts to give them more sizzle and consumer appeal.

The revised nomenclature emerged after two years of consumer research, which found that the labels on packages of fresh cuts of pork and beef are confusing to shoppers, said Patrick Fleming, director of retail marketing for trade group National Pork Board.

A stroll down the meat aisle had become baffling for shoppers looking for a steak. When they would see packages of "butler steak" or "beef shoulder top blade steak, boneless, flat iron" - they would walk away with an empty cart, said Trevor Amen, director of market intelligence for the Beef Checkoff Program.

So recently, the National Pork Board and the Beef Checkoff Program, with the blessing of officials with USDA, got the nod to update the Uniform Retail Meat Identification Standards, or URMIS. Though the URMIS system is voluntary, a majority of U.S. food retailers use it.

So pork and beef industry officials say they hope the new names will show up in stores nationwide by this summer's grilling season.

If it does, the lowly "pork chop" will be gone. Instead, grocery retailers could be stocking stacks of "porterhouse chops," "ribeye chops" and "New York chops." The pork butt - which actually comes from shoulder meat - will be called a Boston roast.

"One of our biggest challenges has been the general belief among consumers that a pork chop is a pork chop," said Fleming. "But not all pork chops are equal, and not all pork chops are priced equally."

So much for pork being known as the other white meat--a label the pork industry used for years to lure consumers away from chicken.

In the beef aisle, a boneless shoulder top blade steak will become a flatiron steak, a beef under blade boneless steak will become a Denver Steak. Not all names in the meat counter will change - ground beef will still be ground beef

The new retail names will also come with new labels for retail packages, which will tell consumers what part of the animal's body the cut comes from, as well as include suggested cooking instructions.

This marketing move comes at a challenging time for the nation's livestock sector, which has wrestled with historic high grain prices and devastating droughts.

Overseas demand for U.S. meat has cooled as both Russia and China have concerns about possible traces of the feed additive ractopamine, which is used to make meat leaner. That has protein clogging the nation's supply chain and the supply pork and beef in commercial freezers hit a record high for the month of February, according to Agriculture Department data.

Also domestic sales have been slow as the relatively cool spring has quashed consumer interest in breaking out the backyard grill.

While fresh beef and pork cuts have official names that are approved by USDA, compliance with using those naming conventions is voluntary for the industry, said Sam Jones-Ellard, spokesman for USDA's Agricultural Marketing Service.

"There won't be any changes to our naming conventions, but we're supportive of this," Jones-Ellard said. "Anything that simplifies the names of cuts of meat is a good thing for consumers."

At least one section of the meat department will stay the same: A spokesman for the National Chicken Council said Wednesday that no such plans are in place to change the names of chicken cuts. A chicken breast, the official said, will remain a breast.

Copyright 2013 Thomson Reuters.

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You might want to start a Thread about this---On it's own, in case anyone's interested.
BTW: How You doing today?

Bear
 
Can you believe I've had these slabs of meat in for about 10 hours now and they're still sitting at 130-135f and I got the MES at 180f?

I shoulda known better then to count on things going according to a plan LOL
 
Can you believe I've had these slabs of meat in for about 10 hours now and they're still sitting at 130-135f and I got the MES at 180f?

I shoulda known better then to count on things going according to a plan LOL


I would crank it up to at least 225°.
You're taking to BBB to 145?
And the Pulled Ham to 200°-205°?

Bear
 
I would crank it up to at least 225°.
You're taking to BBB to 145?
And the Pulled Ham to 200°-205°?

Bear

Yep! I bumped it to 200f. I think I severely underestimated the thermal load. <And every piece of meat is different!>

I've verified the thermal probes as well so I know it's right. I guess I just am getting a bit hangry smelling it.. LOL
 
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