A small run of Buckboard Bacon

[DougE]

Beautiful! That looks so good I can hear them sizzling and my mouth is watering! Awesome work Doug!

Thanks, Jed!

That's what I want mine to look like. Totally awesome.

Thanks. You can do it, it isn't too awful complicated.

 

[Nefarious]

Thanks. You can do it, it isn't too awful complicated.

Only problem, I am in no mans land, I don't have a smoker I can use. I'm hoping to have this resolved this week.

 

[DougE]

Only problem, I am in no mans land, I don't have a smoker I can use. I'm hoping to have this resolved this week.

When you are up and running, just cure 2 weeks with the numbers we have said, smoke with cherry/hickory, or cherry/pecan, and you will have arrived.

 

[DRKsmoking]

Thanks, David. You need to try buckboard. Cherry/hickory, or cherry pecan will give you that nice colo

Thanks I will try this. I have Cherry and Hickory. But no Pecan around here . Guess I could order it in.

David

 

[GrumpyGriller]

mmmmmmm......bacon :)

 

[YooperSmoker]

what cut of meat are you using?

 

[DougE]

what cut of meat are you using?

Buckboard is made from pork butt.

 

[OCGF]

I wasn't going to bother posting, but hey, it's bacon!

Used my standard dry cure:
1.5% salt
0.75% sugar (I usually use brown sugar)
0.25% Cure#1
I didn't use any additional spices in this batch, and honestly, I don't really find that garlic and other spices really come through in the finished bacon. You're only getting spice on the very edge of each slice since the additional spices don't really penetrate the meat like the salt and cure do.
Cured for 14 days, and let dry for 24 hours on a rack in the fridge.
View attachment 631230

I ran just a smoke tube with a 50/50 blend of cherry and hickory for the first couple hours, then ran the Camp Chef at 160* with the same pellet blend until they hit 145*. You gotta love that color the cherry brings out!

View attachment 631231

Rested on a rack in the fridge for 24 hours, then sliced. The one on the left really didn't have much meat to fat, so I cubed it up to grind for use in other things.
View attachment 631232

View attachment 631233

Just started curing a half butt last Tuesday.

 

[checkdude]

I wasn't going to bother posting, but hey, it's bacon!

Used my standard dry cure:
1.5% salt
0.75% sugar (I usually use brown sugar)
0.25% Cure#1
I didn't use any additional spices in this batch, and honestly, I don't really find that garlic and other spices really come through in the finished bacon. You're only getting spice on the very edge of each slice since the additional spices don't really penetrate the meat like the salt and cure do.
Cured for 14 days, and let dry for 24 hours on a rack in the fridge.
View attachment 631230

I ran just a smoke tube with a 50/50 blend of cherry and hickory for the first couple hours, then ran the Camp Chef at 160* with the same pellet blend until they hit 145*. You gotta love that color the cherry brings out!

View attachment 631231

Rested on a rack in the fridge for 24 hours, then sliced. The one on the left really didn't have much meat to fat, so I cubed it up to grind for use in other things.
View attachment 631232

View attachment 631233

Great looking bacon! Made some miself and the only complaint I had was -not enough fat! Taste good thow.

 

[slavikborisov]

I wasn't going to bother posting, but hey, it's bacon!

Used my standard dry cure:
1.5% salt
0.75% sugar (I usually use brown sugar)
0.25% Cure#1
I didn't use any additional spices in this batch, and honestly, I don't really find that garlic and other spices really come through in the finished bacon. You're only getting spice on the very edge of each slice since the additional spices don't really penetrate the meat like the salt and cure do.
Cured for 14 days, and let dry for 24 hours on a rack in the fridge.
View attachment 631230

I ran just a smoke tube with a 50/50 blend of cherry and hickory for the first couple hours, then ran the Camp Chef at 160* with the same pellet blend until they hit 145*. You gotta love that color the cherry brings out!

View attachment 631231

Rested on a rack in the fridge for 24 hours, then sliced. The one on the left really didn't have much meat to fat, so I cubed it up to grind for use in other things.
View attachment 631232

View attachment 631233

Looks awesome I really need to try some BB bacon!

 

[DougE]

Looks awesome I really need to try some BB bacon!

Thanks, and you definitely need to give it a try.