It's Time For Bacon - The Buckboard Express

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smoking b

Smoking Guru
Original poster
OTBS Member
Sep 20, 2012
5,095
486
Middle of Nowhere, South Central PA
I discovered today that I have exhausted my extensive bacon reserve 
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  I thought I had another couple packs but apparently it was only in my dreams. 
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So I decided to take a pork butt & give it a ticket on the Buckboard Express 
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I started with this 11 lb butt.


I deboned it then split it in half.


Injector sanitized & ready.


All mixed up.


First half injected


with 8 oz.


& into the vacuum tumbler with 8 more oz.


Here it is tumbling - it gets a 2 hr ride.


Done


In my brining bucket with 16 oz curing brine.


2nd half injected & ready for its 2 hr ride.

Once it gets done it will go in my brining bucket with the other one. They will go in my fridge overnight to finish curing. Tomorrow I will take them out, form a pellicle & give them their first round of smoke.

Updates to follow...
 
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Reactions: disco
SB, your on quite a roll lately with all your smokin, makin me jealous !! Haha.... I'am sure watching this thread as would like to do some bacon at some point, bet it's tasty stuff !!

Justin
 
Hmmmmm, So after injecting & vacuum tumbling, it only needs overnight curing in the fridge?

Interesting---Cuts down on waiting 10 days or so.

Why is this the first Ole Bear ever heard of this???

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Bear
 
 
Hmmmmm, So after injecting & vacuum tumbling, it only needs overnight curing in the fridge?

Interesting---Cuts down on waiting 10 days or so.

Why is this the first Ole Bear ever heard of this???

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Bear
Hi Bear - yup this way is very quick for BBB & it's the way I ALWAYS make it now. I still dry cure my bellies but for me the Buckboard Express is the only way to go for this 
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Here is a thread I made a while ago about it  http://www.smokingmeatforums.com/t/148725/bbb-the-quick-way
 
That vacuum technique is way cool! Thanks for posting the link.

Another lesson learned on SMF.

Disco
 
Next step - a great pellicle has formed so it's time for them to go in the smoker.


Very nice pellicle on these 
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  AMNPS in the corner ready to be loaded with hickory pellets.


In the smoker they went to soak up the hickory goodness. This is a cold smoke - I don't hot smoke bacon. Once these are done they will go in the fridge overnight & I will make the call tomorrow as to whether or not to give them another round of smoke.

Updates to follow...
 
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