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Community => Butchering, Cooking, Recipes => Topic started by: Blacklab on June 06, 2013, 12:03:31 PM


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Title: here's BBB
Post by: Blacklab on June 06, 2013, 12:03:31 PM
Did this about a week ago.
Title: Re: here's BBB
Post by: Alchase on June 06, 2013, 12:12:04 PM
Excuse while I wipe up the drool from my keyboard,  :o
Title: Re: here's BBB
Post by: Mtn.Ghost on September 10, 2013, 04:54:44 AM
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? 
Title: Re: here's BBB
Post by: Mtn.Ghost on September 10, 2013, 04:57:29 AM
okay I think I've got it Buck board bacon? Did you make that and how if you did? That stuff looks killer. 
Title: Re: here's BBB
Post by: Curly on September 10, 2013, 06:27:13 AM
 :drool:
Title: Re: here's BBB
Post by: Blacklab on September 10, 2013, 12:40:51 PM
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.
Title: Re: here's BBB
Post by: et1702 on September 10, 2013, 12:43:38 PM

Is it a Pork Butt that you used?

ET
Title: Re: here's BBB
Post by: Blacklab on September 10, 2013, 01:21:01 PM
yes boneless  ;)
Title: Re: here's BBB
Post by: Mtn.Ghost on September 10, 2013, 02:15:09 PM
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.     
Title: Re: here's BBB
Post by: jackmaster on September 10, 2013, 02:17:50 PM
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:
Title: Re: here's BBB
Post by: Blacklab on September 10, 2013, 02:37:52 PM
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
Title: Re: here's BBB
Post by: jackmaster on September 10, 2013, 02:42:20 PM
thank you black lab, sounds like its certainly worth a try thats for sure
Title: Re: here's BBB
Post by: Mtn.Ghost on September 10, 2013, 08:01:12 PM
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.   
Title: Re: here's BBB
Post by: Blacklab on September 10, 2013, 08:45:06 PM
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 ;)
Title: Re: here's BBB
Post by: Whitpirate on September 10, 2013, 08:55:01 PM
That looks fantastic gonna have to make some.  Gonna see what the cure is though since I like to make my own spice rubs.
Title: Re: here's BBB
Post by: Blacklab on September 10, 2013, 09:01:49 PM
 :tup:
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