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  1. maineman

    Buckboard bacon

    My first batch of BBB went ok. I put meat in vacumn bags after applying rub then left in a cold fridge for 14 days flipping periodically. I then removed and rinsed off then back if cold fridge overnight on a rack. The next day I smoked until meat temp hit 145. I removed, put in fridge then...
  2. maineman

    Buckboard bacon

    Thinking I want to cold smoke instead of cooking and smoking. Any suggestions on how long to smoke in my MES with an attached smoke generator? I know it’s a personal taste type thing but im Looking for a general baseline.
  3. maineman

    Buckboard bacon

    As I’ve never made this before i keep having things pop in my head so sorry for odd questions. Once the rub is mixed up do I just sprinkle it on the outside of the meat and rub in before letting sit?
  4. maineman

    Buckboard bacon

    Gonnasmoke, can you let me know how you like it? In our house we like regular bacon a tad on the salty side. I also like the peppery taste as it reminds me of my grandfathers bacon he made during butchering. Probably a dumb question but the general percentages list are per LB?
  5. maineman

    Buckboard bacon

    Hi all, I’ve been doing a bunch of reading about making buckboard bacon. I’ve read so much I’ve gotten to the point of not remembering where I saw what….. I remember reading one that the late bear posted but can’t find it now. I believe I will cold smoke it as opposed to hot smoking. Does...
  6. maineman

    Cured ham

    Ok, so I must be a realty moron…. I have two hams spirit 12cd each from a wild hog. If I use davomacks recipe do I weight the hams, convert to grams, and make the injection? What is sttp and is there a substitute? Once injected they are not submerged in brine?
  7. maineman

    Cured ham

    Total Weight = Add the weight of the hams + the water weight to cover them and convert to grams Salt = 0.0165 x Total Weight, which is 1.65% salt (this is a great never too salty number for me) Sugar = 0.01 x Total Weight, which is 1% sugar ( you can increase this if you want) Cure #1 = 1.133gm...
  8. maineman

    Cured ham

    On a different note, how about a bacon? Would I soak it in brine as well then pull and slice then freeze?
  9. maineman

    Cured ham

    Thanks, yes smoking after the cure to cook.
  10. maineman

    Cured ham

    Tallbm, Thanks, that does make sense. What is a good time to leave in the brine? Dies it depend on weight? Once done in the brine do I just pull it out and let it dry before carving and packing for freezer?
  11. maineman

    Cured ham

    Yeah, I remember the hams and bacon hanging and taking a long time to cure. My book does have the injection X-ray. My recioe in the book calls for both the tender quick(injected) and the sugar cure(rubbed). Is there any substitute for the sugar cure?
  12. maineman

    Cured ham

    Hi all, I was just asked to try and “salt cure” a couple hams from a wild pig. I have my granddads old Morton salt book and it has some info in it but I still need some advice…. First, is there a substitute for Morton sugar cure? I can find any local. Second, it appears as though this process...
  13. maineman

    Smoked salt

    Ok, thanks all. I assume a coffee filter so the smoke can get to the salt? Should I stir it while smoking? How long to leave it in? I’ll do a search, I was just being a bit lazy and thought id ask😁
  14. maineman

    Smoked salt

    Has anyone ever smoked sea salt? Do you smoke it after it’s been dried and becomes salt? What wood, temp, etc…. I bought some a while back and really enjoyed it but thought I could maybe do it myself. Thanks and merry xmas
  15. maineman

    Butcher stove

    Hope all had a good thanksgiving. Has anyone ever saw or used a “butcher stove”? I never knew they existed until recently. I have my grandfathers old butcher kettle and I’m starting to build my own butcher shop for family and friends. I’d love to use the kettle and a stove type set up would be...
  16. maineman

    Kirby stuffer

    So are are any recommendations for a stuffer that I don’t have to crank and is more of a one man use? Oh, and that is affordable😁
  17. maineman

    Kirby stuffer

    Hi all, I am finally in a position to buy a Kirby water stuffer. I emailed him only to find out he no longer makes them. Does anyone know of one for sale? I was hoping to buy a #15 pound model with foot control. I’m also open to other options for a water stuffer. I’ve just always read that...
  18. maineman

    Salt pork

    Just an update…… I pulled the pork belly out of the salt and sugar mix today. It’s been in it for exactly one week in the fridge. It turned out well, I fried a small piece without soaking it and it was SALTY! So I think it was a win. Before using to cook with I will soak it in water for a 1/2 to...
  19. maineman

    Salt pork

    I’ll let everyone know how it turns out, trying to do it with just salt and sugar packed around the meat
  20. maineman

    Salt pork

    Thanks, do I coat it with a lot of sugar and salt? Any ideas I. Salt to sugar ratio? I’m thinking 5:1 salt sugar?
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