Made buck board bacon today

[gasman]

8 more days and I can smoke the one's I have in the refer 


Made some summer sausage last night, and it turned out good. Gotta love Hi Mountain products 

[carpsniperg2]

Do any of you use electric slicers to cut these up?

Yes, i use one to slice all my bacon and some hams into ham steaks.

[quadrafire]

Just a few questions to the buck board bacon thread. I smoked mine on sunday with mix of apple/cherry after a 10 day cure. I also did a loin to make canadian bacon.
1. I ran smoke the whole time to 150 degrees. Do some of you only run smoke early in the cooking process, or does it vary based on taste preference.
2. Have you ever played with cure times?
3. Do you cut some off for eating now and refrigerate the rest or freeze until needed?

[gasman]

Good questions 

Just turned mine and can't wait to smoke it up and try it   

[quadrafire]

Gasman
It is worth the wait.
I would like to hear from some that have done this alot to see if they recommend anything different.  I think you could play around with smoke flavors (times), add coarse ground pepper or brown sugar to slab after rinsing.
I soaked mine for about 1.5 hrs. I may lengthen that next time. It is quite salty tasting (not in a bad way) But if your wife is health concious it could matter
The canadian bacon was most superb.
The bacon cut is more ham like in taste, but I haven't pan cooked any yet (like bacon). I can't wait for my next BLT

[BIGINNER]

AAAAHHHHH!!!      I REGRET GOING BACK TO PAGE 1 TO LOOK AT THE PIC,.....  THAT LOOKS SOOOO  GOOOOOD.   

(I MISSED LUCH TODAY)   

[gasman]

I did have a guy recomend adding a shot of vodka to the juices in the pan for additional flavor  

May try it the next time.

[rasbo]

gasman ya just gotta bring some to the bbq this next summer

[quadrafire]

I did have a guy recomend adding a shot of vodka to the juices in the pan for additional flavor  

May try it the next time.

Oooh! or a little Makers Mark! You may be onto something

[quadrafire]

I took some of the bacon and some of the canadian bacon to work today.
The canadian took the prize for the most Kudos. I think I might play around with the tenderloin for some future experimenting.

[Hornseeker]

dam...that is some good lookin stuff. I have never even heard of it... whats the deal with it? Why do they call it buck board? Whats the process? Tell me more! What are the requirements here?

If you guys are into making meat products, LEM has a great selection as well and I think is more affordable than Hi Mountain. Also, google, "the sausage maker" and you will find more spice recipes and meat processing products than you could use in 100 yrs!!!

http://www.sausagemaker.com/

[quadrafire]

Ernie
I don't know about the name, but I could imagine they used this curing process in the old days to make meat able to travel cross country, chuck wagon style. Remember in the westerns they were always eating bacon around the campfire (carve off a chunk and add some beans). That would be my thinking. It would travel well.
The curing process is easy, rub on, turn on day five, rinse and soak on day ten, dry for about 1 hr and smoke. It is so easy, even I could do it.
I would be willing to try some other cures, but for $6.99 + shipping came to about $13 total it does 25 lbs of meat. If you were ordering some other things the postage wouldn't seem so bad, or split the order with a few folks.

[NRA4LIFE]

That reminds me, I need to order some more.  This also works great on whole pork loins.  They will cure in about 7 days.  I'm going to give this a try on a couple pork bellies at Christmas time.  Can't wait.

[Hornseeker]

is the smoking even necessary or is it cured once its done?

Thanks! Dang...cant wait!

[quadrafire]

is the smoking even necessary or is it cured once its done?

Probably not for keeping,but for flavor. You can play with some different chips