Author Topic: Cherry smoked buckboard bacon (Read 14308 times)

dogtuk · « **on:** January 11, 2010, 04:47:27 PM »

Hello Everyone

Today i smoked a 10 pound buckboard bacon i used the hi mtn cure and it turned out great i used cherry for the smoke here are the pics

rasbo · « **Reply #1 on:** January 11, 2010, 04:55:24 PM »

that looks awesome

billythekidrock · « **Reply #2 on:** January 11, 2010, 05:02:13 PM »

dogtuk - Great looking bacon.

I wanted to try this, but couldn't find good directions. Care to write up how you do it?

dogtuk · « **Reply #3 on:** January 11, 2010, 06:01:01 PM »

I use the hi mtn cure for this go here and check it http://www.himtnjerky.com/ out you can order from them or you can find it at wharehouse sports or i think sportco has it not sure about cabelas
it comes with instructions in the box get a pork butt shoulder roast i used a 10 pound roast you use 1 tablespoon and 1 teaspoon and 1/4 teaspoon per pound of meat rub the cure onto the meat all over and in where you cut the bone out place the roast into a plastic bag and into the fridge for 10 days i turned it every other day
after 10 days i rinse the roast and soak it in fresh water for 1 hour to remove some of the salt then i place into the smoker at 225-250 and i used cherry for smoke when the bacon reaches 140 its done i let it cool in the fridge once its cold slice and fry it up
the thicker you slice the more ham flavor if you slice thinner it tastes like bacon its great stuff
once you start making this stuff you wont want to go back to store bought bacon

rasbo · « **Reply #4 on:** January 11, 2010, 06:50:31 PM »

same as hillbilly bacon..its good/I bought some in royal city at a small grocery store.Man it was great.Not as good as homemade Im sure but wow

billythekidrock · « **Reply #5 on:** January 11, 2010, 06:58:12 PM »

Thanks dogtuk.

I do have a couple questions.
About how long does it take at 225?
Do you think the moist heat of propane will have a negative affect?

dogtuk · « **Reply #6 on:** January 11, 2010, 07:04:13 PM »

it took about 4 hours to get up to 140 and i used my propane smoker to do this it worked great i have a great outdoors smoker so far i have used the propane smoker for 5 years and have not found the heat to hurt any of the food i cook in it i also have an electric and a charcoal they all cook great no problems
the moist heat you talking about might affect the cold smoked products but mine wont go below 150 so i dont use it for that i also see a lot of people using propane smokers for making sausage they seem to do a good job

good luck

billythekidrock · « **Reply #7 on:** January 11, 2010, 07:15:53 PM »

Cool. Sounds like I could smoke one in half a day. I am sure I will try it soon.

billythekidrock · « **Reply #8 on:** January 11, 2010, 07:35:46 PM »

I found some more info and variations on buckboard bacon.
http://www.deejayssmokepit.net/BuckboardBacon.htm

Even more info here...
http://www.virtualweberbullet.com/buckboardbacon.html

carpsniperg2 · « **Reply #9 on:** January 11, 2010, 07:44:22 PM »

i use the same seasonings himnt is the $hit. i use hickory smoke is about the only difference

Wea300mag · « **Reply #10 on:** January 11, 2010, 07:56:26 PM »

If anyone near the Sedro Woolley area wants to give this a try, I have a whole case of the cure and will give you a box for free. Each box will do 25 lbs.

Great looking bacon Huey!

NRA4LIFE · « **Reply #11 on:** January 12, 2010, 10:22:27 AM »

Nice job Huey. I made the same thing before the hunt season. My wife said we don't have to buy ham or bacon anymore. This really does turn out great. One thing Huey pointed out is to soak in cold water for an hour before smoking. very important. I don't recall that being in the directions with the cure.

grundy53 · « **Reply #12 on:** June 18, 2015, 09:49:19 AM »

I'm going to give this old thread a bump. I made my first batch of buckboard bacon yesterday following the OP's technique. It turned out good. The only thing I messed up a little is that I sliced the bacon a little too thick. Which makes it more of a ham taste and texture. It is still delicious. I just rubbed the next pork butt with Hi mountain this morning so my next batch will be done in 10 days. One more thing I did for the next batch is trim more fat off of it before I rubbed it.

I forgot to take pictures after it was sliced.

Woodchuck · « **Reply #13 on:** June 18, 2015, 10:00:40 AM »

Looks awesome man.

toyman2 · « **Reply #14 on:** June 18, 2015, 02:40:11 PM »

Some of the roasts say Picnic or butt roast. if you want more bacon like, after taking the bone out, fillet out in half and slice. The size and look will resemble store bought bacon.

gilroym · « **Reply #15 on:** June 19, 2015, 05:40:26 AM »

cash and carry has Pork butt on sale for $1.69 if anyone is planning on trying this soon.

grundy53 · « **Reply #16 on:** June 19, 2015, 05:42:19 AM »

That's where I got mine. Just got another one cured up yesterday.

bearpaw · « **Reply #17 on:** June 19, 2015, 09:31:13 AM »

These look really good, the question I have: Has anyone tried making this type of bacon/ham from wild game with these seasonings and recipes?

Bear, Elk, Deer ?

HUNTINCOUPLE · « **Reply #18 on:** June 19, 2015, 09:40:26 AM »

Looks real good! I would think you need to stick to pork for the fat content?

grundy53 · « **Reply #19 on:** June 19, 2015, 04:25:50 PM »

I've heard of folks using bear.

bearpaw · « **Reply #20 on:** June 19, 2015, 06:02:28 PM »

Quote from: grundy53 on June 19, 2015, 04:25:50 PM

I've heard of folks using bear.

My dad had lots of bear hams smoked through the years, they were very good, but the guy that did them is no longer in business. Those bear hams were nearly as good as pork ham. Just wondering if anyone on the forum had tried these seasonings making bacon or hams from wild game?

Quote from: HUNTINCOUPLE on June 19, 2015, 09:40:26 AM

Looks real good! I would think you need to stick to pork for the fat content?

Bear will work, but I suppose that's a problem with deer/elk venison, I wonder if it would be too dry if you injected water or something?

The bacon in the photos sure looks nice!

grundy53 · « **Reply #21 on:** June 19, 2015, 06:15:35 PM »

I'm not sure that you need to worry about it being too dry since the cure draws a lot of the moisture out anyways.

grundy53 · « **Reply #22 on:** June 19, 2015, 06:16:30 PM »

I think you're going to talk me in to trying it on some deer meat.

Wingin it · « **Reply #23 on:** June 20, 2015, 06:21:08 AM »

Oh man! I am going to have to give this a try!

Speyrod1 · « **Reply #24 on:** June 20, 2015, 10:03:54 PM »

I am going to give this a try in a few weeks. I have a propane smoker with a water pan. For those of you who have done this do you use the water pan or just omit it? Thanks.

grundy53 · « **Reply #25 on:** June 21, 2015, 07:07:36 AM »

I use it.

The scout · « **Reply #26 on:** June 21, 2015, 08:15:34 AM »

man I wish I had some of this for my fathers day breakfast. I'm definitely going to try this out thanks bringing it up again.

Speyrod1 · « **Reply #27 on:** June 21, 2015, 08:48:59 PM »

Thanks grundy 53.

Woodchuck · « **Reply #28 on:** July 27, 2015, 04:41:07 PM »

http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=HI+MOUNTAIN+BUCK+BOARD+BACON

Is the right stuff?

grundy53 · « **Reply #29 on:** July 27, 2015, 05:19:57 PM »

Quote from: Woodchuck on July 27, 2015, 04:41:07 PM

http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=HI+MOUNTAIN+BUCK+BOARD+BACON

Is the right stuff?

Yes. But you can get it cheaper straight from their website.

toyman2 · « **Reply #30 on:** July 28, 2015, 09:02:39 AM »

It is $6.99 at sportsman warehouse

grundy53 · « **Reply #31 on:** August 03, 2015, 07:41:05 PM »

Just finished up another batch.

Whitpirate · « **Reply #32 on:** August 03, 2015, 07:45:53 PM »

Nice eats Grundy....

I need to get the smoker rolling...

Skyvalhunter · « **Reply #33 on:** August 03, 2015, 07:48:05 PM »

Looking good

grundy53 · « **Reply #34 on:** November 29, 2015, 08:00:55 AM »

Smoking another batch this morning. By the way, Cash and carry has pork shoulder for $1.28 a pound.

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toyman2 · « **Reply #35 on:** December 01, 2015, 08:26:47 AM »

One thing I noticed in the first few pics on page 1, after removing the bone, I cut the whole roast in half.
Doing this allows the seasoning to get through the meat very well, also when it is sliced it is more bacon piece size.
I have replace our buying bacon with this, so it is kind of important for it to appear bacon size.

grundy53 · « **Reply #36 on:** December 01, 2015, 08:30:57 AM »

Quote from: toyman2 on December 01, 2015, 08:26:47 AM

One thing I noticed in the first few pics on page 1, after removing the bone, I cut the whole roast in half.
Doing this allows the seasoning to get through the meat very well, also when it is sliced it is more bacon piece size.
I have replace our buying bacon with this, so it is kind of important for it to appear bacon size.

I actually like the bigger pieces. I also have replaced buying bacon with making my own. Everyone that has tried it loves it. I won't be going back.

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Author Topic: Cherry smoked buckboard bacon (Read 14308 times)

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