Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Blacklab on June 06, 2013, 12:03:31 PM
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Did this about a week ago.
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Excuse while I wipe up the drool from my keyboard, :o
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what exactly is that you have made? It looks awesome and I want to know how to make it please. It looks like you have it down. Is it some style of cured brisket?
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okay I think I've got it Buck board bacon? Did you make that and how if you did? That stuff looks killer.
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:drool:
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okay I think I've got it Buck board bacon? Did you make that and how if you did? That stuff looks killer.
Yes it is buck board bacon. It's really easy to make ;) Get some hi mt seasoning called buck board bacon and follow the instructions. That's the easiest and very good imo. You can add different flavors honey, maple etc. I cure mine on a average 13 days then smoke. hope this helps.
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Is it a Pork Butt that you used?
ET
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yes boneless ;)
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Blacklab, could you please give a quick rundown of the curing conditions like were do you keep it for the 13 or so days? is it kept in the fridge to cure during that time before the smoke process? I don't want to tax you to much for info by any means but you definitely have my attention with that masterpiece you have produced :drool: Have you done this a lot and have you tried any wild game? Thank you for your time and knowledge.
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excuse my ignorance but does that taste the same as regular belly bacon? if so i am all over that, damn look how lean that is, man i tell you what there are some talented people on this site. i have learned alot, thanks fellas :tup:
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Real easy guys honest ;) If you get the hi mt bbb cure. It has 3 individual packages. Each pack cures 8lbs of meat. Take the cure and thoroughly rub all over your meat. It's a little messy.Throw in plastic tub for 6 or 7 days in the refer then turn over. For another or seven days. After that rinse well and soak for about 1 to 2 hrs rinse again. Let dry while prepping smoker. Smoke temps should be no higher than 200 degrees. Internal temp no higher than 145.
jackmaster dosen't taste like belly but it sure is good and cheaper.
Hope this helps
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thank you black lab, sounds like its certainly worth a try thats for sure
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Blacklab, so it must end up like cured smoked ham not so much like bacon yes? any further cooking after the smoking before consuming or just slice and eat further cooking optional? how long can you keep it around? I bet it would do just fine in a pot of great northers :stirthepot: with some cornbread on the side :EAT: Okay BL I with quit buggin you about the details and give it a try myself. Thanks for the help and patience.
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It doesn't have a ham taste more like bacon. You do want to cook it. Since it's still raw. Remember it's cured so it will last a good while. If you try it you probaly won't buy bacon again ;)
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That looks fantastic gonna have to make some. Gonna see what the cure is though since I like to make my own spice rubs.
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:tup:
