Buckboard bacon

I decided to try making a little buckboard bacon and it turned out great. I started with a couple boneless boston butts.


I dry cured them for 10 days and then smoked them for 10 hours.

Then after a 2 day rest in the fridge wrapped in plastic wrap, I sliced and packaged it.



I ended up with 1 pack of small pieces, 3 packs of end chunks for seasoning, and 12 packs of sliced bacon goodness. The looki s different than traditional bacon but the taste is all there.

Heck yeah, i'm wanting a big ole Sammich right now! Looks great.......

That’s does look mighty fine!

Yes it does!! Is it very salty?

Daggum I may need to try this. Curing recipe and internal temp when done smoking?

This looks damn good. I want to do it. Recipe please?

Is this similar to what you did?

http://playingwithfireandsmoke.blogspot.com/2002/10/buckboard-bacon.html

That looks mighty fine. We need details please.

Yes, very similar. I used just a little more brown sugar and no black pepper. I'm going to experiment with different flavor profiles in the future and also try a batch using a wet cure. When I get my smokehouse up and running this Spring, there's no telling what I will get into with this and hams.

It is just a little less salty than good store bought bacon.

hmmmm interesting!! this looks damn good - thx for posting!

youknow it looks good when half of the replies say it looks damn good.lol

Thanks!!

Wonder what a deer ham would taste like?? Done this way

Damn, that would make a mean BLT.

My guess is, it would most likely taste like a "Deer" 😀

Rhinoceros

I'll buy the hog jowls if you'll smoke them for the next gumbo cook....or trade you some Jacob's smoked andouilles, until you perfect your own andouille recipe!

Lmao

I kept some of the end chunks just for that.

Yep! Gonna be doing this!!

That looks fantastic. Gonna give this a try for some breakfast meals.

What temperature was it smoked at and what was the finished internal temp?

Smoker set on 200 and smoked to an internal temp of 150.

Which is basically the temps for porkbelly when making traditional bacon. Looks great.

We’re in Sam Hell is the “save” button? Lol

Just now ordered the Buckboard Bacon Cure. My mouth is watering just thinking about the finished product!

Wiley, I just used tenderquick and brown sugar for this batch. I read that some of the pre-packaged cures could be more salty. Let me know how it turns out.

I bought the High Mountain Buckboard Bacon cure from BPS in Leeds. I am prepping two 5lb butts tonight and getting them in the fridge tonight.

Well, I did it. Ended up leaving the butt in my fridge for 11 days and turned it every evening. Smoked it last night on the Primo, sliced it this morning and I'm hooked! Mighty fine eaten' and LOTS cheaper than regular bacon. Got an 8lb butt for another batch that I'm gonna get started tonight.