Had to try my hand at BBB.

[gasman]

After seeing the threads on Buck Board Bacon on here I had to try it out my self.

My brother was butchering up a pig and asked him to bring me a rump roast off of it. He brought me about 20lbs of rump and I started trimming off the excess fat. After trimming it up I ended up with two 6lbs roasts and a 5lb roast i put in the freezer (had it for to nights dinner)


All seasoned up and ready for the refer to cure for 10 days.


Put it in the smoker this morning about 10:30 and used 1/2 a bag of wood chips for the smoking.


The finish product 


Immediately trimmed off one end and fed it to the dogs to see if they survive (my guinea pigs) and they were ready for more. Sliced two pieces off to give it a the official tasting 
To me, it is a bit saltier then I like, but the wife loves salt and loved the bacon 
One is going to be cut up and put in the fridge for Christmas and theother in the freezer for future consumption.

[dogtuk]

you can remove some of the salty flavor by soaking in fresh water I do them for an hour after I rinse and remove the cure they look great nice job

[gasman]

you can remove some of the salty flavor by soaking in fresh water I do them for an hour after I rinse and remove the cure they look great nice job

I did that.
Soaked in fresh water for two hours rinsed for several minutes after words, and still turned out very salty 

[huntlakewood]

Poor dogs had to be the tester to see if they survied. Dont worry Buddy & snickers I am coming to save you tonight you poor aboused dogs. 
I will be there tonight with the slicer

[ICEMAN]

 

[BLKBEARKLR]

Which cure did you use? The one from Himtn jerky? I just ordered mine and it should here sometime this week. That is going to break in the new smoker with it.

Joe

[huntlakewood]

Could it be possible that it was to salty cause not enough meat? I thought it called for 20 to 25 lbs of meat. Does any one know? Gasman used 12lbs of meat just wondering I am going to start making some of my own really soon.

[NRA4LIFE]

Each one pound box is enough to cure 25 lbs.  You need to scale back for the quantity of meat.  I have done a couple butts and 3 loins and they were not salty after soaking and smoking.  When I soaked them, I changed the water a couple times too.

[carpsniperg2]

They have the measurements in them to scale it back. You can do 1-25lbs, its great stuff! just next time scale what you did back a little and you will be good to go. Looks like it turned out nice, for your first attempt.

[huntlakewood]

Thanks guys. I am not sure if Gasman did scale it back or not he might of. I just remembered that the seasoning was for 25 lbs.

[gasman]

Which cure did you use? The one from Himtn jerky? I just ordered mine and it should here sometime this week. That is going to break in the new smoker with it.

Joe

I used Hi Mt seaoning. To bad you ordered it all ready, i would have gave you the rest of mine to try first.

The Box comes with three packages, each seasons 8 lbs of meat. I used one and half packages for 12 lbs of meat. Was only going to use only one but was not sure it was enough seasoning, so I fillowed dirrections.

[huntlakewood]

I got to say it did taste pretty good.

[huntlakewood]

I forgot to add that the dogs are ok. The whole doggy daycare.

[huntlakewood]

Well Gasman mine is on the 1st day of cure. Have two pieces curing with brown sugar on them. When I start the smoking i am going to try a piece with basting it with brown sugar and honey. We will see how it goes.

[gasman]

Well Gasman mine is on the 1st day of cure. Have two pieces curing with brown sugar on them. When I start the smoking i am going to try a piece with basting it with brown sugar and honey. We will see how it goes.

I'll be waiting for my sampling session