Buckboard bacon is in the cure!

Discussion in 'Pork' started by jalan43, Mar 8, 2012.

  1. jalan43

    jalan43 Smoking Fanatic Group Lead

    The got lucky today and bought Boston butts for $1.59 lb. So why not make some bacon. I have never made bacon before. I am using Pop's all purpose wet cure. I used the lower amount of salt to try and keep it low sodium. The pink cure and one third cup of regular salt to one gallon of water should be enough salt. I trimmed the butts and cut into sections. The thicker parts were injected with the cure. Now this will sit in the fridge for a week.When I was young my father had grocery stores and in the deli we had bacon we would cut for our customers. It was heavy smoked and almost a little crusty on the outside but not cooked on the inside. Was this achieved through a cold smoke or was the temp brought up to 80 or 100 degrees and then smoked? My UDS is electric and I won't have any problem keeping this temp for an unlimited amount of hours.The meat is cured and I don't have to worry about time. I want to smoke it for 5 or 6 hours, I will be using a paste rub of brown sugar, black pepper, onion powder, and maple syrup. Any advice on the smoking would be greatly appreciated! I will make sure we have plenty of Q View. Jeff
     
    Last edited: Mar 8, 2012
  2. thoseguys26

    thoseguys26 Master of the Pit

  3. jalan43

    jalan43 Smoking Fanatic Group Lead

    Thanks Thoseguys! Your photos answered my question. You bacon looks exactly like what I remember!
     
    Last edited: Mar 8, 2012
  4. I made my first BBB a few weeks ago. I dry cured it and cold smoked one piece of it and hot smoked the other. We've decided we like the cold smoking and the BBB, so tomorrow I'm off to the local market to pick up 4-6 more butts because they are on sale for $1.39 lb.

    Here's a link to mine with details

    http://www.smokingmeatforums.com/t/117629/bbb-my-first-final-q-view
     
  5. thoseguys26

    thoseguys26 Master of the Pit

    Great, glad I could help! The problem I found with making your own bacon is the fact you want bacon for included in every meal of the day!

    Let me know how it turns out!

    Hey SmokinHusker, I asked this on another post and only got one response so far but what's the biggest difference between BBB & PBB? I know cost, BBB is more meatier but is there much if any flavor difference? Thanks
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    We like the taste of BBB better. It's leaner & has more flavor than belly bacon. IMHO.
     
  7. thoseguys26

    thoseguys26 Master of the Pit

    I will definitely try BBB out. Is that typically made from pork butt?
     
  8. jalan43

    jalan43 Smoking Fanatic Group Lead

    From the research I've done, most of the time it is pork butt. If you click the link on SmokeHusker's post above, he has photos on his Qview to show you how lean the boston butt will turn out.
     

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