Its time for my first buck board bacon!

Discussion in 'Smoking Bacon' started by sbishop, Sep 27, 2011.

  1. Hi,

    Thanks to bearcarver i'm a pro at back bacon now but its time I step up to the plate and get me some buck board bacon.

    i've got a few questions and was hoping you guys can help me out!

    1. the cut of meat used is pork butt? boneless then you got to butterflie it?

    2.Cure if the same way you would for back bacon? 1tbsp of morton cure + 1tbsp of brown sugar per lbs of meat?

    3.Let it cure for 1/2" of meat per day + 2 days minimum?

    4.soak it in ice cold water for 30min or so...test fry.

    5.what temperature should i smoke it at?

    6.water pan or no water pan?

    7. at what internal temperature should i remove it.

    8. anything else i'm forgetting?

    Thanks in advance for any help!

    Sbishop
     
  2. slownlow

    slownlow Smoking Fanatic

    You basically do the BBB like belly bacon.

    1. Butt or Shoulder, You do not have to buy boneless. Check out the Wiki for butterflying and taking out the bone:
    http://www.smokingmeatforums.com/a/butterflying-a-pork-butt-for-buckboard-bacon
    2.yes
    4.yes then re-soak if too salty
    6.doesn't matter


    I answered a few. Just search out Buckboard bacon here and you'll find your answers. The ones I didn't answer were because I didn't want to tell you something wrong/ I wasn't sure 100% on the answer.
     
  3. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Keep Going!
    Take lots of pics
    Keep a log, so you know what works next time

    TJ
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sounds like they have you covered.

    The only thing I would add would be try to find a real fatty butt, don't get one that's all trimmed up nice.

    It has been my experience that the fatty one's are more tender when cured, smoked, & fried.

    If there's not enough fat they tend to be a little chewy.

    I also found them to be more tender when sliced across the grain like brisket.

    Good luck & keep your camera handy!
     
  5. chefrob

    chefrob Master of the Pit OTBS Member

    az
    hey, that's me! funny thing is i just sliced up 2 butts of BBB i smoked yesterday with a loin for CB. as for your questions:
    1. yes, you don't have to butterfly it but i always do for shorter cure time and final presentation.....it looks closer to belly.

    2. yup, i use cure #1 and my spices but if you are comfortable with TQ then "git on it"!

    3. if that's your formula......i do mine for 7 days

    4. i would soak it and fry test..........i have developed my own formula so i don't need to soak and test.

    5. i smoke mine with no heat....i cold smoke for around 10 hrs, vacu-seal it and put it in the fridge overnight before i slice it. i will say that around 125 IT temp the fat will start to render.

    6. don't need one if ya cold smoke........yes if ya don't

    7. 140 if you are going to eat it cold and not fry it......i fry mine since i cold smoke

    8. if you are going to cold smoke then you need to look at todd's amazing smoker.......it's a must have!

    todd....i used the pellet yesterday for the first time and it puts out some ice smoke....thx!
     
  6. chefrob

    chefrob Master of the Pit OTBS Member

    az
    what al said!
     
  7. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    will have to try this soon
     
  8. teeznuts

    teeznuts Master of the Pit

    It's been my luck that I get crappy looking BBB when I buy a boneless butt. It seems the guys at costco cutting em don't care about how it will look for final presentation. I bought a few that looked graetuntil I took em out of the plastic. I started buying bone which gives me the option to carefully cut with final BBB appearance in mind. Just my opinion.
     
  9. billyj571

    billyj571 Smoking Fanatic

    gonna have to try this soon keep reading the forum
     

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