Backboard bacon

[dogtuk]

the other day I did three pounds of backboard bacon I cured it for ten days got it ready for the smoker put into the smoker at 225-250
Well after I put the bacon into the smoker I got busy messing around in the garage and I forgot about the smoker 4 hours later I remember oh crab well when I checked the meat temp it was at 160 and climbing
I pulled from the smoker and thought I hope it still eats good here is a pic you will see it is very hard to screw this up it turned out great



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[dc1608]

What cut of meat did you use for that.  Also it looks great.

[Curly]

  Looks really good. 

Why do you call it "backboard"? 

[ICEMAN]

It looks good as usual Dogtuk!

[dogtuk]

I used Pork shoulder Butt Roast to make this I call it buckboard bacon because thats the name of the cure packet I think its because of the different cut of meat besides the belly like Canadain bacon is from the loin and buckboard comes from the shoulder

[Curly]

So, if I go to the store and look for buckboard cure I should find it and find a recipe for it?  Damn it sure looks good.  I'm going to have to try making that.

[dogtuk]

So, if I go to the store and look for buckboard cure I should find it and find a recipe for it?  Damn it sure looks good.  I'm going to have to try making that.

Hi Mountian seasoning makes the Cure you can get it at Cabelas and Wholesale sports not sure where else comes with instructions its easy to do

[billythekidrock]

Looks really good. 

Why do you call it "backboard"? 

Typo.

[billythekidrock]

So, if I go to the store and look for buckboard cure I should find it and find a recipe for it?  Damn it sure looks good.  I'm going to have to try making that.

It is really simple.

Here are a few threads. You might get some tips and it seems the running issue is "too salty" so that may be something to think about early in the process.

http://hunting-washington.com/smf/index.php/topic,43496.msg523225.html#msg523225

http://hunting-washington.com/smf/index.php/topic,87276.msg1094039.html#msg1094039

http://hunting-washington.com/smf/index.php/topic,91525.msg1165726.html#msg1165726

http://hunting-washington.com/smf/index.php/topic,89912.msg1139351.html#msg1139351

[carpsniperg2]

  I use it a lot. I use it for my hams and my side pork. I never let my hams go to 10 days it can get to salty. I gor to 6-7 days depending on the thickness of the ham. When I do side pork since it is so thin. I only cure it for 4 days.

Very easy to use but I just cut the time down on all my stuff because we are not big salt eaters.

[Curly]

Sounds like I have a reason to go to Cabelas.  I don't know how I missed your threads on buckboard bacon, BTKR.........good stuff.

I need to spend more time in the cooking section of H-W apparently. 

[Blacklab]

It looks good as usual Dogtuk!

 

Add some fresh cracked black pepper and I'm there 

[hardrichard]

That bacon looks great nice job my hunting pard made some last year and I loved it, am sure you will as well 

[Jason]

Man that looks tasty! its been to long since I've done BBC