collapse

Advertisement


Author Topic: Buckboard Bacon  (Read 7214 times)

Offline Echomules

  • Trade Count: (0)
  • Hunter
  • ***
  • Join Date: Jul 2008
  • Posts: 140
  • Location: Snohomish County
Buckboard Bacon
« on: January 26, 2012, 11:55:28 AM »
After seeing threads and pictures about Buckboard Bacon, I decided to try and make up a batch of if myself.
Started off with a large pork shoulder, split it, covered it with a chosen cure mix, and into the fridge for two weeks. Turning over the bag of meat occasionally to keep the cure on all the meat.
This is what it looked like after two weeks in the cure.


Pulled it out and sliced off a few pieces to check the saltyness.


A bit too salty, so into water to soak for an hour.


Dried off and into the smoker.


The timing of this project did not plan for no power for six days. So here’s my heat source, Lump charcoal.
 

I also had my homemade a-maze smoker going with maple pellets, got good a good thick smoke going.


Pulled it out after seven hours.


After cooling overnight in the fridge, sliced it up and in the frypan for breakfast. Good stuff, tasted someplace between bacon and ham. The flavor was a little strong on the sugar, but just right on the smoke and the soak did mellow the salt. I’ll try a variable of the recipe on the next round with less sugar. But that is the critical eval, the bacon will get eaten quickly, good stuff. 


Here’s a view as its getting sliced


A little over eight pounds of BBBacon


Offline quadrafire

  • Past Sponsor
  • Trade Count: (+5)
  • Old Salt
  • *****
  • Join Date: Sep 2009
  • Posts: 7121
  • Location: Spokane
Re: Buckboard Bacon
« Reply #1 on: January 26, 2012, 12:13:35 PM »
 :tup:

Good stuff right there!!

When I have the shoulder that thin I only do a 7-8 day cure. Rinse several times during that 1-2 hr soak before going in to smoke helps as well to get rid of the saltiness.

Offline NRA4LIFE

  • Site Sponsor
  • Past Sponsor
  • Trade Count: (+10)
  • Old Salt
  • *****
  • Join Date: Nov 2007
  • Posts: 6057
  • Location: Maple Valley
  • Groups: NRA
Re: Buckboard Bacon
« Reply #2 on: January 26, 2012, 12:33:47 PM »
Awesome.  i see you chunked some up.  I did the same with the last one I did.  Makes killer split pea and bean soups. 
Look man, some times you just gotta roll the dice

Offline quadrafire

  • Past Sponsor
  • Trade Count: (+5)
  • Old Salt
  • *****
  • Join Date: Sep 2009
  • Posts: 7121
  • Location: Spokane
Re: Buckboard Bacon
« Reply #3 on: January 26, 2012, 12:42:14 PM »
Try it with tenderloin as well. Best "canadian bacon" you'll ever eat.

Offline whitey

  • Non-Hunting Topics
  • Trade Count: (0)
  • Sourdough
  • *****
  • Join Date: Oct 2007
  • Posts: 1831
  • Location: Western Washington
  • thank a soldier
Re: Buckboard Bacon
« Reply #4 on: January 27, 2012, 05:06:54 AM »
Hell Ya. That will work and I really dig the smoke house.
Nice Job Brother. That looked great.

Offline Jason

  • Political & Covid-19 Topics
  • Trade Count: (+4)
  • Frontiersman
  • *****
  • Join Date: Jun 2008
  • Posts: 3561
  • Location: Kalama
Re: Buckboard Bacon
« Reply #5 on: January 27, 2012, 06:32:58 AM »
Looks great! :tup:

Offline danderson

  • Hunter Education Instructor
  • Trade Count: (+2)
  • Sourdough
  • *****
  • Join Date: Nov 2010
  • Posts: 1702
  • Location: Central Wash
    • elkhornarchers
Re: Buckboard Bacon
« Reply #6 on: January 27, 2012, 06:33:56 AM »
Thats some good looking eats there, thanks for the insparation.

Offline KFhunter

  • Non-Hunting Topics
  • Trade Count: (0)
  • Legend
  • ******
  • Join Date: Jan 2011
  • Posts: 34512
  • Location: NE Corner
Re: Buckboard Bacon
« Reply #7 on: February 10, 2012, 06:35:02 PM »
did you do a write up on the making of that smoker?

looks good, now I gotta do some bacon on the treager but I think that smoker would do a much better job!

Offline Whitpirate

  • Trade Count: (+9)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 2028
  • Location: Duvall, by way of Spokane/Metaline Falls
Re: Buckboard Bacon
« Reply #8 on: February 14, 2012, 10:45:19 AM »
I'd love your cure recipe and a build post on your smoker.  I'm looking to make two new ones this spring.  I need a project.

Offline Echomules

  • Trade Count: (0)
  • Hunter
  • ***
  • Join Date: Jul 2008
  • Posts: 140
  • Location: Snohomish County
Re: Buckboard Bacon
« Reply #9 on: February 14, 2012, 02:20:39 PM »
This is as close as you'll get from me on the build. Sorry, but I didn't document it as I went.

The smoker's design orginated from this website, which has details (very detailed) on the build. I made a few personal modifications to the finished product based on a lot of image searchs for "Plywood smokers" and my own hairbrained (or lack thereof-haired) ideas. The second site below was another one about the same style. Found oven racks at the local appliance recycler and cut them to fit. 10/$25 many of the racks were brand new. Suggest plenty of hinges and latches for the door, IT WILL WARP.
I have it set up so I can run a hot plate, propane burner, Charcoal, or just a smoke maze, or some combination.

http://forums.mathewsinc.com/viewtopic.php?t=41686&postdays=0&postorder=asc&&start=0

http://forum.sausagemaking.org/viewtopic.php?p=73682


This it what it looked like before it got used a few times. Have Fun! Let's see em when there smokin!

http://www.gamefishin.com/community/viewtopic.php?f=7&t=31001

Offline KFhunter

  • Non-Hunting Topics
  • Trade Count: (0)
  • Legend
  • ******
  • Join Date: Jan 2011
  • Posts: 34512
  • Location: NE Corner
Re: Buckboard Bacon
« Reply #10 on: February 14, 2012, 09:52:45 PM »
I got a couple spare sheets of 1/2 inch backer board - concrete board
 
Thinking I'll make a smoker outta that

Offline fillthefreezer

  • Trade Count: (+2)
  • Sourdough
  • *****
  • Join Date: Aug 2011
  • Posts: 1486
  • Location: tacoma
  • @adventure_sd
Re: Buckboard Bacon
« Reply #11 on: February 17, 2012, 07:19:00 AM »
once cured how long will this keep and how should you store it?

Offline Echomules

  • Trade Count: (0)
  • Hunter
  • ***
  • Join Date: Jul 2008
  • Posts: 140
  • Location: Snohomish County
Re: Buckboard Bacon
« Reply #12 on: February 21, 2012, 07:26:03 AM »
once cured how long will this keep and how should you store it?

Don't know the answer to that.
I freeze it and as I use one, I'll throw another in the fridge to thaw for the next use. Got one thawed and ready all the time, seems to be working fine.

 


* Advertisement

* Recent Topics

Archery Elk Advice by PsoasHunter
[Yesterday at 11:29:00 PM]


Share your out of state experience by dvolmer
[Yesterday at 11:05:49 PM]


Baker Lake Sockeye 2025 by RB
[Yesterday at 09:21:30 PM]


KODIAK06 2025 trail cam and personal pics thread by hunter399
[Yesterday at 08:52:27 PM]


Riffe Lake by TeacherMan
[Yesterday at 08:50:21 PM]


Bow mount trolling motors by Ironhead
[Yesterday at 07:30:08 PM]


A question for any FFL holders on here by dreadi
[Yesterday at 07:28:54 PM]


Best/Preferred Scouting App by MuleyTracksWA
[Yesterday at 06:59:55 PM]


Wolf documentary PBS by Fidelk
[Yesterday at 06:17:50 PM]


Montana Breaks Elk by Magnum_Willys
[Yesterday at 05:45:34 PM]


MA-10 Coho by metlhead
[Yesterday at 03:32:38 PM]


Oregon special tag info by robescc
[Yesterday at 02:17:07 PM]

SimplePortal 2.3.7 © 2008-2025, SimplePortal