Author Topic: buckboard (Read 6402 times)

Mossy · « **on:** February 03, 2011, 11:53:41 AM »

I know, another buckboard bacon post but I had to give it a try too. 13 days in fridge, butcher peppered the heck out of it, smoked at 200 degrees with hickory until 140. Sliced different thicknesses, cooked up a real thin one and thick, they both tastes like bacon to me. A little less pic heavy this time, but I took plenty.

Jason · « **Reply #1 on:** February 03, 2011, 12:07:54 PM »

Looks Great! how long did you soak it for?

Mossy · « **Reply #2 on:** February 03, 2011, 12:26:37 PM »

Hour and a half

YellowDog · « **Reply #3 on:** February 03, 2011, 12:56:07 PM »

That stuff might make you sick. You better send half to me. I'll take one for the team.

Looks good.

carpsniperg2 · « **Reply #4 on:** February 03, 2011, 01:20:27 PM »

Quote from: YellowDog on February 03, 2011, 12:56:07 PM

That stuff might make you sick. You better send half to me. I'll take one for the team.

Looks good.

Half heck what type of guy would do such a thing!

Send it all to me and I will save you!

Mossy · « **Reply #5 on:** February 03, 2011, 01:30:02 PM »

I thought about that guys, so far it's testing fine, I haven't kicked the bucket yet

Thanks for looking out though

carpsniperg2 · « **Reply #6 on:** February 03, 2011, 01:31:18 PM »

No prob! We got your back

huntlakewood · « **Reply #7 on:** February 03, 2011, 02:26:49 PM »

Looks Yummy

Nice job.
Did you rise your before you soaked it?

Mossy · « **Reply #8 on:** February 03, 2011, 02:37:33 PM »

Yep, and I rub the sides before dumping the water each time. Did that a couple times.

dogtuk · « **Reply #9 on:** February 03, 2011, 06:02:04 PM »

Nice looking stuff Mossy good job

WCTaxidermy · « **Reply #10 on:** February 03, 2011, 06:23:59 PM »

Thanks a lot Mossy. After looking at that, now I have to go down and buy some more pork butts so I can make another batch.

Thanks a whole bunch!!!

Seriously great job on that. It looks really good. I think I will pepper my next batch up as well. John

Mossy · « **Reply #11 on:** February 03, 2011, 06:51:08 PM »

Sorry, Best store bought pepper I found was at costco, $6 for a big container of malabar coarse pepper.

Thanks dogtuk

quadrafire · « **Reply #12 on:** February 03, 2011, 07:01:44 PM »

Nice Job Mossy
I thought I needed a slicer. but now I think I need both a vacuum packer and a slicer

You guys are killing me. I just spent all my cabelas points on a RCBS reloader setup. No I gotta save up for this crap. Thanks alot!!!!

DeerThug · « **Reply #13 on:** February 03, 2011, 07:21:52 PM »

Ordered the kit the order the other day. Should be here by now - can't wait.

Mossy · « **Reply #14 on:** February 03, 2011, 08:58:17 PM »

Quote from: quadrafire on February 03, 2011, 07:01:44 PM

Nice Job Mossy
I thought I needed a slicer. but now I think I need both a vacuum packer and a slicer

You guys are killing me. I just spent all my cabelas points on a RCBS reloader setup. No I gotta save up for this crap. Thanks alot!!!!

I love the sealer, the plastic is spendy for this amount of work but the food lasts a long time. I experiment with thickness but I think for 9lbs, a knife would do just fine. But 10lbs? I don't know, I'd probably need a slicer for that.

DeerThug · « **Reply #15 on:** February 06, 2011, 07:03:34 PM »

My bacon is soaking. Looks good so far.

BUT is there a homemade cure mix. Don't mind ordering one, but the shipping is ridiculous. Could have bought two for the price of ups.

Mossy · « **Reply #16 on:** February 06, 2011, 08:07:25 PM »

I'd look online. It is spendy to ship. I still have 2 more batches left in my kit though.

WCTaxidermy · « **Reply #17 on:** February 06, 2011, 09:12:58 PM »

If your using the hi-mountain buck board bacon cure, before you order it online, check your local store in the meat section. I just found out last week that 2 of our local stores sell it right out of the store. I was shocked when I went down and saw it for myself. Just an idea. John

Blacklab · « **Reply #18 on:** February 07, 2011, 02:47:50 PM »

I ordered though bass pro $5.99 a box x 3 + shipping $5.50 = $23.47. Wholesports was out of it and theirs is $7.99 I beleive.

BTW I enjoy smoking all kinds of food but have never tried BBBB I can't wait to get started

Jason · « **Reply #19 on:** February 07, 2011, 03:04:38 PM »

Quote from: Blacklab on February 07, 2011, 02:47:50 PM

I ordered though bass pro $5.99 a box x 3 + shipping $5.50 = $23.47. Wholesports was out of it and theirs is $7.99 I beleive.

BTW I enjoy smoking all kinds of food but have never tried BBBB I can't wait to get started

why is there a price difference for BBB at the different Wholesale Sports locations?
I bought my BBB cure there for $4.19

Blacklab · « **Reply #20 on:** February 07, 2011, 04:20:15 PM »

Quote from: Jason on February 07, 2011, 03:04:38 PM

Quote from: Blacklab on February 07, 2011, 02:47:50 PM
I ordered though bass pro $5.99 a box x 3 + shipping $5.50 = $23.47. Wholesports was out of it and theirs is $7.99 I beleive.

BTW I enjoy smoking all kinds of food but have never tried BBBB I can't wait to get started
why is there a price difference for BBB at the different Wholesale Sports locations?
I bought my BBB cure there for $4.19

Not sure on the price because they were sold out. Their other brines and spices were 7.99. So I just assumed

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Author Topic: buckboard (Read 6402 times)

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