BuckBoard Bacon Done

[DeerThug]

Have not seen a Buckboard Bacon post for awhile.  Just finished a 50 lb batch.  The best.  Tried some Canadain bacon cuts this time.  A little salty for me.  Next time I will put the bacon at 10 days and the Canadain for 8.  anyone tred bear buckboard?  Any other buckboard reciepes?

If you have not done Buckboard you need too...

[Bean Counter]

  Looks great, thanks for sharing.

[ICEMAN]

Deer Thug, didn't you do this last year? I need a bib every time you post pictures like that!!!

Looks awesome!

[Huntbear]

I did 15 lbs. for this last weekend.  I think about 6 lbs. were eaten the first day.   

I do know that one whole chunk was not cut, at all.  it is GONE!   

[DeerThug]

Yeah I prefer to do the bacon when it is cold out.  Pork cuts better when you can keep it cold by just keeping it on the porch.

[KFhunter]

wonder if my treager would be cool enough to do that?
 
gonna hafta get me a dedicated cold smoker I guess

[carpsniperg2]

Looks good. Heck i am starting to think I might be the only one who does side pork everyone else seems to like to smoke butts more then the side pork. I have used the butts before but really like getting that slab of bacon out of the smoker

[Hunterman]

   does anyone know how to clean drool from my key board 

Hunterman(Tony)

[Machias]

 

[woodswalker]

 

[DeerThug]

I think a Treager would do great.  If you can use an external theromometer and get the meat to 140 degress slowly over 5-6 hours with smoke then it would do great

[deerhunter_98520]

  does anyone know how to clean drool from my key board 

Hunterman(Tony)

put plastic wrap on your keyboard...you can still type and when it gets to much drool on it throw it away and put a new piece on it 

[longknife]

I think a Treager would do great.  If you can use an external theromometer and get the meat to 140 degress slowly over 5-6 hours with smoke then it would do great

Care to share how you made a brine, and process?? Have a great cold smoker here, and would LOVE to try this!!

[DeerThug]

The process is easy - see:

http://www.himtnjerky.com/product/buckboard.php

May have to copy paste into another tab??

The only changes I make is i dont trim the fat.  This is lean enough for me.  I get my meat from Walmart - be sure it is the butt sholder cut or regular side of pork.  I try to not to get them over 7 lbs.  That is because after rubbing the cure i put them in gallon zip lock.  double bag them.   any bigger and they wont fit in the bags.   I also use the weight on the package and then measure out the cure according to the instructions.

I just buy the cure from hi mountain jerkey.

When you smoke watch the temp and stop it exactly at 140 and let cool without opening the smoker for one hour. 

Another tip is after smoking tip the meat on its side and cut in half down where the bone was.  Then you have two parts about 2-3 inches thick.  Then slice with the grain to make it pretty - dont worry if you mess some of it up- it all eats the same.

One thing about buckboard is i figgure i am just over $2/lb including wraping paper, it is way better than store bought, and it is leaner.  I usuallly add just a very small amount of oil to fry  it up.

[Huntbear]

Pretty much exactly how I do it, as well.  The Hi Mtn. stuff is fantastic.

I buy my meat from Winco, just a little better quality from Walmart.   I did mine over the holidays in a lil chief smoker, worked just fine

[WCTaxidermy]

deerthug that looks awesome........You can't beat that bbb.  I have not bought store bacon since I started making my own bbb.  Now where do you live and we will be right over.

[longknife]

Awsome! Thanks, i will be trying it out soon!!!

[Echomules]

That looks Awesome!

I'll be doing this very soon!! Thanks for the the post!