Not bucksaw bacon, more like tube steak bacon

Discussion in 'Smoking Bacon' started by danmcg, Nov 15, 2009.

  1. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I picked up some Maple Sugar Cure from Butcher & Packer a while back that I wanted to try it out. So I figured I’d do up a pork shoulder into some buckboard bacon. I trimmed up a 9 lb. shoulder and cut off a 4 lb chunk rubbed it down with the cure, with no added spices. Nothing special just another bacon.
    With the remaining meat I wanted to do something that I could cure fast so I could sample the new cure. I almost did what Pops calls bucksaw bacon but ended up cutting the meat into ¾” chunks and rubbing down with the cure and vac sealed for 24 hours. The following day I stuffed the chunks into a large casing. Well I never got the chance to smoke it that day, so last night, a week later they went in the smoker and I got the chance to taste it this morning.
    The cure is very good, not real maplely (is that a word) in flavor but still excellent. This is probably the best tasting bacon/ham I have ever done. I would highly recommend it.
    My intent was to smoke to 155° and use for lunch meet, ( another reason I stuffed into a casing) but around 148° I feel asleep and woke up at 164°, but it didn’t seem to hurt the finished product at all, except for maybe some weight loss.

    ready for the smoker;
    all finished after about 5 hours of Maple/hickory smoke;

    I'll add some sliced pic's soon.
    Thanks for checkin out my bacon, or is it ham?
  2. hoser

    hoser Smoking Fanatic SMF Premier Member

    You sure have me drooling here Dan
    Nice job![​IMG]
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man that stuff looks great Dan. We were talking the other night and you said that you did this bacon and was hoping that it would be good well it sounds like you got your wish and it looks fabulous too. I cann't wait for the sliced Q. Man thats gonna be some really really good sandwiches for lunch.
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I was going for a 25% fat ratio but I guess it's not so easy to get it the same thru out. The real fatty ones I sliced thick for frying the rest I cut thin for lunch meat.

    and some fatty bacon ones,

    And pan fried;

    I must have eaten a pound of it already, did I mention it was good?
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's some nice looking stuff,Dan! I had to give you [​IMG].
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great Dan [​IMG]
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks great to me also...[​IMG]
  8. alx

    alx Master of the Pit OTBS Member

    I really like that bucksaw and the way you put it in casing..

    [​IMG]for a great looking smoke!!!!

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