Post by: dogtuk on January 11, 2010, 04:47:27 PM
Today i smoked a 10 pound buckboard bacon i used the hi mtn cure and it turned out great i used cherry for the smoke here are the pics
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fth_101_0384.jpg&hash=ba0ee1522690cc925a42e94affa6e62db3aaec38) (http://s44.photobucket.com/albums/f45/salmonclubber/?action=view¤t=101_0384.jpg)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fth_101_0382.jpg&hash=90c859586f397daecc9a17c10e1caa1d9516299b) (http://s44.photobucket.com/albums/f45/salmonclubber/?action=view¤t=101_0382.jpg)
Post by: rasbo on January 11, 2010, 04:55:24 PM
Post by: billythekidrock on January 11, 2010, 05:02:13 PM
I wanted to try this, but couldn't find good directions. Care to write up how you do it?
Post by: dogtuk on January 11, 2010, 06:01:01 PM
it comes with instructions in the box get a pork butt shoulder roast i used a 10 pound roast you use 1 tablespoon and 1 teaspoon and 1/4 teaspoon per pound of meat rub the cure onto the meat all over and in where you cut the bone out place the roast into a plastic bag and into the fridge for 10 days i turned it every other day
after 10 days i rinse the roast and soak it in fresh water for 1 hour to remove some of the salt then i place into the smoker at 225-250 and i used cherry for smoke when the bacon reaches 140 its done i let it cool in the fridge once its cold slice and fry it up
the thicker you slice the more ham flavor if you slice thinner it tastes like bacon its great stuff
once you start making this stuff you wont want to go back to store bought bacon
Post by: rasbo on January 11, 2010, 06:50:31 PM
Post by: billythekidrock on January 11, 2010, 06:58:12 PM
I do have a couple questions.
About how long does it take at 225?
Do you think the moist heat of propane will have a negative affect?
Post by: dogtuk on January 11, 2010, 07:04:13 PM
the moist heat you talking about might affect the cold smoked products but mine wont go below 150 so i dont use it for that i also see a lot of people using propane smokers for making sausage they seem to do a good job
good luck
Post by: billythekidrock on January 11, 2010, 07:15:53 PM
Post by: billythekidrock on January 11, 2010, 07:35:46 PM
http://www.deejayssmokepit.net/BuckboardBacon.htm
Even more info here...
http://www.virtualweberbullet.com/buckboardbacon.html
Post by: carpsniperg2 on January 11, 2010, 07:44:22 PM
Post by: Wea300mag on January 11, 2010, 07:56:26 PM
Great looking bacon Huey!
Post by: NRA4LIFE on January 12, 2010, 10:22:27 AM
Post by: grundy53 on June 18, 2015, 09:49:19 AM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F06%2F18%2Faedb0e49ca59521a841dcc212d91bcab.jpg&hash=1b8ab1311766d727391357f94c1f86b4010a0d53)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F06%2F18%2Ff257cea0830a2dbfe58e11dfb5759a8f.jpg&hash=d9664349ab6708ea641019ca79aad5539aa74b64)
I forgot to take pictures after it was sliced.
Post by: Woodchuck on June 18, 2015, 10:00:40 AM
Post by: toyman2 on June 18, 2015, 02:40:11 PM
Post by: gilroym on June 19, 2015, 05:40:26 AM
Post by: grundy53 on June 19, 2015, 05:42:19 AM
Post by: bearpaw on June 19, 2015, 09:31:13 AM
Bear, Elk, Deer ?
Post by: HUNTINCOUPLE on June 19, 2015, 09:40:26 AM
Post by: grundy53 on June 19, 2015, 04:25:50 PM
Post by: bearpaw on June 19, 2015, 06:02:28 PM
I've heard of folks using bear.
My dad had lots of bear hams smoked through the years, they were very good, but the guy that did them is no longer in business. Those bear hams were nearly as good as pork ham. Just wondering if anyone on the forum had tried these seasonings making bacon or hams from wild game?
Looks real good! I would think you need to stick to pork for the fat content?
Bear will work, but I suppose that's a problem with deer/elk venison, I wonder if it would be too dry if you injected water or something?
The bacon in the photos sure looks nice! :tup:
Post by: grundy53 on June 19, 2015, 06:15:35 PM
Post by: grundy53 on June 19, 2015, 06:16:30 PM
Post by: Wingin it on June 20, 2015, 06:21:08 AM
Post by: Speyrod1 on June 20, 2015, 10:03:54 PM
Post by: grundy53 on June 21, 2015, 07:07:36 AM
Post by: The scout on June 21, 2015, 08:15:34 AM
Post by: Speyrod1 on June 21, 2015, 08:48:59 PM
Post by: Woodchuck on July 27, 2015, 04:41:07 PM
Is the right stuff?
Post by: grundy53 on July 27, 2015, 05:19:57 PM
http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=HI+MOUNTAIN+BUCK+BOARD+BACONYes. But you can get it cheaper straight from their website.
Is the right stuff?
Post by: toyman2 on July 28, 2015, 09:02:39 AM
Post by: grundy53 on August 03, 2015, 07:41:05 PM
Post by: Whitpirate on August 03, 2015, 07:45:53 PM
I need to get the smoker rolling...
Post by: Skyvalhunter on August 03, 2015, 07:48:05 PM
Post by: grundy53 on November 29, 2015, 08:00:55 AM
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Post by: toyman2 on December 01, 2015, 08:26:47 AM
Doing this allows the seasoning to get through the meat very well, also when it is sliced it is more bacon piece size.
I have replace our buying bacon with this, so it is kind of important for it to appear bacon size.
Post by: grundy53 on December 01, 2015, 08:30:57 AM
One thing I noticed in the first few pics on page 1, after removing the bone, I cut the whole roast in half.I actually like the bigger pieces. I also have replaced buying bacon with making my own. Everyone that has tried it loves it. I won't be going back.
Doing this allows the seasoning to get through the meat very well, also when it is sliced it is more bacon piece size.
I have replace our buying bacon with this, so it is kind of important for it to appear bacon size.
Sent from my E6782 using Tapatalk