Buckboard bacon....huge success.....

Discussion in 'Pork' started by smoked, Apr 7, 2007.

  1. smoked

    smoked Master of the Pit OTBS Member

    well it takes 2 weeks to cure, and with some tender loving apple wood smoke applied.......I was informed that we will NEVER buy bacon again.....I'm supposed to make this on a constant basis....
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  2. illini

    illini Smoking Fanatic OTBS Member

    Major looking bacon there smoked [​IMG]

    Pass the eggs too please!....Got any biscuits?
     
  3. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Success is yours, Brother!

    Cheers!
     
  4. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    smoked

    that buckboard bacon is awesome i make a lot of the stuff we never by buy bacon at this house i even use it on loin for canadian bacon everybody loves the stuff keep up the good work and let the smoke roll
    you have a happy easter
    huey
     
  5. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Bill
    Great looking bacon ya got there...[​IMG]
     
  6. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Looks great[​IMG] I defrosted a vacuum pac bag of buckboard bacon to season all the veggies tomorrow[​IMG]
     
  7. smoked

    smoked Master of the Pit OTBS Member

    yea, this was not a purchased premix cure either.....

    2 lbs pork shoulder (I actually used blade shoulder and cut the blade out)
    1/3 cup unsulfured molasses
    1/4 cup kosher salt
    3/4 cup brown sugar packed
    2 Tbs liquid smoke
    1 Tbs garlic powder
    1 Tbs onion powder
    1 tsp prague #2


    trim butt, put in zip lock baggie with molasses and liquid smoke, coat the meat, add all of the remaining ingredients to the bag. Let cure 2 weeks turning every few days. After 2 weeks, rinse with cold water, then allow to sit in cold water 2 hours, drain and pat dry. Let come to room temp ~1 hour or so, smoke at 200 F until internal reaches 140. I choose to smoke with applewood....... yum yum..... [​IMG]
     
  8. larry maddock

    larry maddock Master of the Pit OTBS Member

    THERE is no substitute for the wyoming bacon in my house...

    its replaced bacon for sandy's and
    hocks for beans and lentils and split peas...

    when we do have eggs for breakfast i use turkey chorizo..

    10 yr old grand pup got 3 turkeys with 1 shot from 20 gauge...

    is that the recipe from len poli's site?????
     
  9. smoked

    smoked Master of the Pit OTBS Member

    yup, sure is......have alot of his recipes jotted down in this little book of mine!!!!!!!!!!!!!
     
  10. da pigman

    da pigman Fire Starter

    Couple questions if I may....Let cure for two weeks---In Refrig. I take it?

    What is prague #2 ?

    Thank you for the recipe is one of the things I will try with new smoker when I get it
     
  11. oar

    oar Fire Starter

    Smoked That looks incredible. I have to try bacon, we eat alot here but all store bught.
    NICE ONE congrats
     
  12. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Fine looking bacon! Waiting for my buckboard from Hi Mountain so I can try it, but may try the recipe you posted also.
     
  13. bigal

    bigal Smoking Fanatic OTBS Member

    Looks AWSOME Smoked! I've been wanting to try it out, just need to buy cure or use yours. Very nice look'n bacon. [​IMG][​IMG]
     
  14. camp_cookie

    camp_cookie Smoking Fanatic

    That is some great looking stuff there!!
     
  15. teacup13

    teacup13 Master of the Pit OTBS Member

    very tasty looking... i will be sure to tell my brother to come pick up a sample..lol

    he lives 40 miles from you..lol
     
  16. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Outstanding as usual Smoked.[​IMG] Recieved my Buckboard cure and the slicer last week and wiil be trying my hand at this, sure hope it comes out half as good as your's looks!!!
     
  17. smoked

    smoked Master of the Pit OTBS Member

    yes in fridge, turn every couple of days.

    prague #2 is prague curing salt number 2, it's usually used for dry curing sausages (prague #1 is used in smoked sausage much like tenderquick)
     
  18. deejaydebi

    deejaydebi Smoking Guru

    Smoked -

    That looks fantastic! I will definately try that!


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  19. da pigman

    da pigman Fire Starter

    Thank you Smoked.....learning new things every day....
     

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