Cherry smoked buckboard bacon

[dogtuk]

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]

that looks awesome

[billythekidrock]

dogtuk - Great looking bacon.

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

[dogtuk]

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]

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]

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]

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]

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

[billythekidrock]

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]

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

[Wea300mag]

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]

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]

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]

Looks awesome man. 

[toyman2]

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.