buck board bacon

[toyman2]

whats in the brine you guys use for these, and what cut of pork are you using?
id like to try this but i cant find much for details on it.

[carpsniperg2]

Its a pre-made kit you just rub on. Brown suger/salt etc. You can use any type of pork. But hams/shoulder/side pork is some of the most common.

[quadrafire]

Most of these posts with Buckboard bacon have been with the highcountry buckboard bacon cure. It comes as a powder. The bacon is with pork shoulder roast, and the canadian bacon with pork loin.
here is the web site-----shipping gets expensive, so if you can find it local you are better off. ie Wholesale sports.

http://shop.himtnjerky.com/online/product.php?productid=25&cat=253&page=1

[toyman2]

ok, i thought it was a wet brine it had to soak in for along time, or is this the seasoning you put in the water?

[carpsniperg2]

No its a dry rub. The juices just come out of the meat when it sits in the brine. It is grubbin stuff. I go threw a couple of hundered pounds a year

[Mossy]

ok, i thought it was a wet brine it had to soak in for along time, or is this the seasoning you put in the water?

It will take at least 10 days in a brine by the way.

[MoleyMolson]

I tried this once with the highcountry packet and a pork shoulder.
Most of it was so salty it couldn't be eaten.  I left it in the brine for the recommended 10 days.  The lbs of meat was the recommended lbs for one packet.   I rinsed it off thoroughly too before going into the smoker.

Has anyone else experienced this?  Still trying to figure out where I went wrong before trying it again.
Is 10 days really to long?

[quadrafire]

10 days is definately not too long for a shoulder, but I may do the loins for 8 next time. The last loin I did was salty, I rinsed, but may soak for a couple of hrs in water next time with a couple of rinses.
The reason for the length of time as I understand it is that the cure is designed to penetrate something like 1/4 inch/day or close to that.

[NRA4LIFE]

Any cut you do with the BBB cure should be thoroughly rinsed after the curing time and then soaked for 2 hours in clean water.  I change out the water 2 or 3 times as well.  I've done shoulders, bellies and loins with great success.

[Blacklab]

I've only did one BBB with hi mt cure an pork shoulder. No hicups at all just follow the directions an your makein bacon   

[Alchase]

You guys are making me hungry

[daddysprad]

I got my BBB mix at Michlitch's (Spokane Spice Company) called Ham & Bacon Cure Less Salt .  I'm not big on lots of salt and really enjoyed their kit.  I actually have to add some salt when it's in the frying pan.  You can order on line.   One of the best things about using them is that you can go buy your meat at what ever size you find and they will make a kit for that amount...No guessing. http://www.spokanespice.com/products

Disclaimer:  I am not nor have I every have been in the employ or ownership of the company listed above, I just like their stuff.

[toyman2]

Holy cow, shipping was more than the cost of the goods.
sure hope its worth it.
so after you put on the seasonings, do you put it in a bag like a ziploc and take the air out so it sits in its own juices. im new to this so im kinda looking for a little detail so i dont screw it up.

[daddysprad]

I put on the dry mix like a rub, added a small bottle of honey and put it in a zip lock in a cooler.  I turned it over every couple of days.  I left mine for 7 days, rinsed it off then soaked it for an hour changing the water twice.  Then in the smoker to 140 degrees.  Easy stuff.   There are good directions with the mix.   

[Skywagon_185]

I'm absolutely hooked on this stuff as are all my friends. Literally everyone I've given a sample to has gone home and made their own.  Made my first batch about 3 months ago with the shoulder and it turned out perfect.  Have since experimented with both loins and tenderloins.  The smaller the chunk (tenderloin) the less time to cure.  I think the directions say 3 1/2 to 4 inchs thick takes 10 days.  I cured my tenderloins for 5 and they turned out great.  I also soak in fresh water for a couple hours before smoking. I ordered my first box from Hi Mountain and the shipping was more than the product.  Have since found it locally for $4.19/box.  Definitely worth shopping around a bit.
Mike

[NRA4LIFE]

Sky,

Where did you find that locally?

[Blacklab]

wholesale sports sells it

[quadrafire]

I got my BBB mix at Michlitch's (Spokane Spice Company) called Ham & Bacon Cure Less Salt .  I'm not big on lots of salt and really enjoyed their kit.  I actually have to add some salt when it's in the frying pan.  You can order on line.   One of the best things about using them is that you can go buy your meat at what ever size you find and they will make a kit for that amount...No guessing. http://www.spokanespice.com/products

Disclaimer:  I am not nor have I every have been in the employ or ownership of the company listed above, I just like their stuff.

I went in there for the first time today. Kinda off the beaten path, but well worth the trip. Geez------ I could smell it as I parked my truck. I was like a kid in a candy store. They have EVERY thing. I picked up the Ham/bacon less salt as well. And many other things. I will report as I get to them.
If you are near Spokane, it is worth your time to stop by.

[Mossy]

I've been a weekly visitor there.  Great people, great spices.  And the only place I've found hi temp cheese locally.