Youngest Son's First BuckBoard Bacon

Discussion in 'Pork' started by pops6927, May 11, 2011.

  1. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Had Rob come over to the house toting a pork butt he and a friend bought, wanting to make buckboard bacon out of it.  He boned it out and divided it himself, mixed up the pickle and put it down in the brine for a 10 day soak.   Come a Saturday he wanted to smoke it but I had to work all day, so he did the honors, 1st time by himself.  I hung it for him and snapped a couple pics before leaving for work, he came over a couple hours later and started the smokehouse and babysat it, adding chunks every hour and monitoring the internal temp until it hit 152°, then pulled it out just before I got home; final pics of it on the block!  He was quite proud of his handiwork and toted it off for he and his buddy to split and devour!

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    Last edited: May 11, 2011
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks great!

    Did ya get a taste of it?

      Craig
     
    Last edited: May 11, 2011
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great!!!!

    Chip off the old block, as another generation is added to the long history of perfecting meat preparation !

    I guess you neglected to tell him how much we like a pic or two of slices????

    Bear
     
  4. tjohnson

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

    Fantastic!

    Very cool that you keep the tradition going!!

    Todd
     
  5. smokinal

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

    Looks great Pops! What was the cure recipe you used? Sounds like it was a liquid one.
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great post Pops. Neat to see the next generation getting into smoking and making bacon
     
  7. michael ark

    michael ark Master of the Pit

    Looks great as allways[​IMG]great color.
     
  8. venture

    venture Smoking Guru OTBS Member

    Yes, beautiful color on that.  Congrats Pops!

    Good luck and good smoking!
     
  9. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    The small piece in the lower left was a sample for me to try, he took the rest and they were going to slice it and BBQ it on the grill at the party they were going to; no doubt as the compliment to the cold frosty beverages they were serving, lol!  I called him a few days later and he said it was perfect, everyone enjoyed it tremendously!
     
  10. chefrob

    chefrob Master of the Pit OTBS Member

    az
    looks great...........but i would expect no less from someone lucky enough to have you as a resource!
     
  11. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    The brine was 1 cup salt, 1 cup sugar, 1 cup brown sugar, 1 tbsp. DQ Cure #1, and 1 gallon of water.  For myself, I cut the salt down to as much as ¼ the amount. 
     
  12. michael ark

    michael ark Master of the Pit

    Thanks for your recipe .I  will have to copy it down.
     

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