Buckboard Bacon

[grundy53]

Haven't seen a BBB thread in awhile. I just put the Hi mountain cure on a 7 pound butt. It's about 3.5 " thick. Should I go the full ten days or shorten it up a bit? I've been wanting to make some for awhile and finally got my butt in gear.

[billythekidrock]

I would shorten it by a couple days, otherwise it is a bit too salty for my taste.

[grundy53]

Thanks. I'll do that I don't like things too salty.

[grundy53]

Would love to hear the full process and how the end result turns out. I've been thinking about giving this a try too.

This will be my first time making it. I'm just going off of the Hi mountain directions and old threads on here. Maybe someone with more experience could chime in.

[notellumcreek]

tag

[cem3434]

Tag

[Blacklab]

Hi MT BB is awesome!

Follow the directions, I go 13 days. When done rinse well. Then soak in water every hour change water. When you change the water take a small piece and pan fry to taste saltiness. Depends on taste usually a couple hours soaking. GL and good eats 

[Quackwhacker]

I agree with Blacklab.  I usually do 10-14 days depending on when I'm smoking. Mine have never been too salty. I think I might need to do a batch. Good luck.


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[grundy53]

I agree with Blacklab.  I usually do 10-14 days depending on when I'm smoking. Mine have never been too salty. I think I might need to do a batch. Good luck.


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Your buckboard bacon is delicious. It was the first I had tried... so this experiment is your fault...

[Quackwhacker]

Lol! Sorry.


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[danderson]

Can a guy just make his own curing brine, I smoked up a bunch of  ham Hoc's last year as a experiment brine consisted of curing salt and Nitrate cure, turned out great, although I just guessed on the measurements and soaking time, anyone have a recipe for making brine

[Skywagon_185]

The brine recipe I learned from my dad is add your salt product (I use tender quick) til it floats an egg. Then add whatever else you're going to use.  I like a bit  of brown sugar and powdered garlic.

[Blacklab]

Can a guy just make his own curing brine, I smoked up a bunch of  ham Hoc's last year as a experiment brine consisted of curing salt and Nitrate cure, turned out great, although I just guessed on the measurements and soaking time, anyone have a recipe for making brine

Oh heck yes. Cure and you own flavor's. Next time I'm using maple or honey 

[toyman2]

I do a lot of BBB, it has completely replaced store bought bacon. Follow the directions, I don't rinse mine to long, and never have drained and re-rinsed. Mostly I get about an hour or 2 on a rinse.
I have pretty much got it down now, like I said it has replaced store bought bacon. It cost me about $1.70per pound. I cut to my thickness and place 9 to 12 pieces per package making the cost $1.28 per package last time.

This isn't the last time I made some, but a pic for good measure.

[grundy53]

Looks great. I also plan on using BBB to replace store bought bacon.

[whitey]

Would love to hear the full process and how the end result turns out. I've been thinking about giving this a try too.

This will be my first time making it. I'm just going off of the Hi mountain directions and old threads on here. Maybe someone with more experience could chime in.

When I have used Hi Mountain I followed the directions and it turned out great.

[Blacklab]

Would love to hear the full process and how the end result turns out. I've been thinking about giving this a try too.

This will be my first time making it. I'm just going off of the Hi mountain directions and old threads on here. Maybe someone with more experience could chime in.

When I have used Hi Mountain I followed the directions and it turned out great.

 
Then add your own flavors to taste your needs