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Author Topic: Backboard bacon  (Read 3803 times)

Offline dogtuk

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Backboard bacon
« on: March 01, 2014, 07:49:36 AM »
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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« Last Edit: March 01, 2014, 07:57:26 AM by dogtuk »
happyness is a full smoker

Offline dc1608

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Re: Backboard bacon
« Reply #1 on: March 01, 2014, 08:36:48 AM »
What cut of meat did you use for that.  Also it looks great.
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Offline Curly

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Re: Backboard bacon
« Reply #2 on: March 01, 2014, 08:43:15 AM »
 :drool: Looks really good.  :EAT:

Why do you call it "backboard"?  :dunno:
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Offline ICEMAN

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Re: Backboard bacon
« Reply #3 on: March 01, 2014, 08:53:28 AM »
It looks good as usual Dogtuk! :EAT:
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Offline dogtuk

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Re: Backboard bacon
« Reply #4 on: March 01, 2014, 09:40:46 AM »
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
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Offline Curly

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Re: Backboard bacon
« Reply #5 on: March 01, 2014, 09:44:32 AM »
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. :drool:
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Offline dogtuk

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Re: Backboard bacon
« Reply #6 on: March 01, 2014, 03:39:18 PM »
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. :drool:

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
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Offline billythekidrock

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Re: Backboard bacon
« Reply #7 on: March 01, 2014, 04:07:21 PM »
:drool: Looks really good.  :EAT:

Why do you call it "backboard"?  :dunno:

Typo.




Offline billythekidrock

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Re: Backboard bacon
« Reply #8 on: March 01, 2014, 04:17:28 PM »
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. :drool:

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




Offline carpsniperg2

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Re: Backboard bacon
« Reply #9 on: March 01, 2014, 04:25:10 PM »
 :yeah: 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.
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Offline Curly

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Re: Backboard bacon
« Reply #10 on: March 01, 2014, 06:58:55 PM »
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.  :drool:
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Offline Blacklab

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Re: Backboard bacon
« Reply #11 on: March 02, 2014, 04:13:36 PM »
It looks good as usual Dogtuk! :EAT:

 :yeah:

Add some fresh cracked black pepper and I'm there  ;)
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Offline hardrichard

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Re: Backboard bacon
« Reply #12 on: March 03, 2014, 03:26:40 PM »
That bacon looks great :tup: nice job my hunting pard made some last year and I loved it, am sure you will as well  :drool:

Offline Jason

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Re: Backboard bacon
« Reply #13 on: March 03, 2014, 03:54:05 PM »
Man that looks tasty! :drool: its been to long since I've done BBC  :bash:

 


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